Multi-head Pastry Pancake Forming Line

Product Overview

Key Features

• Multi-head depositor: deposits product after product on a continuous line, so output does not stop between cycles.
• Dough belt forming system: low-stress processing keeps the dough belt structure intact and the dough softer.
• Encrusting cutter: fixes the pastry shape, which is how the line holds a consistent profile across a long run.
• Capacity range of 20,000–60,000 pcs/h: one line covers trial volumes and full industrial output.
• 304 stainless steel construction: the food-contact surfaces and frame are built for washdown and long service.
• Dough resting and cooling tunnel: relaxes the belt to each customer’s process, with an anti-condensation device so the dough does not dry or crack.
• Fat pump and satellite rolling tower: lays a uniform grease band of set width and thickness, with no fat accumulation.
• Tray arrangement device: places products according to your tray size, and can place products across trays.

Product Specifications

Model	Multi-head Pastry Pancake Forming Line
Category	Bread & Pastry Lines
Capacity	20,000–60,000 pcs per hour
Equipment capacity	1.5t–2.0t/h
Product size	25mm–120mm, set to product requirements
Product weight	30g–350g, set to product requirements
Equipment power	65KW
Equipment voltage	380V/220V
Equipment dimensions	30000*8000*2500MM
Equipment weight	5560kg
Equipment material	304 stainless steel
Working width	680–1280mm, selected to capacity requirement
Laminating width	600–1200mm working width
Forming method	dough belt forming with encrusting cutter
Options	proofing machine connection, oven, cooling section
Full specifications	available on request as a multi head pastry forming line datasheet, and we can quote a pancake forming machine for sale against your product size and hourly target

Configurations & Options

Standard line with multi-head depositor	the base configuration for continuous pastry and pancake production.
With proofing machine connection	links forming to proofing for a full automatic process.
With oven and cooling	turns the line into a turn-key solution from dough to cooled product.
Working width 680–1280mm	choose the width that matches your hourly capacity target.
Laminating system, asymmetric folding	suits soft doughs such as Danish pastry.
Laminating system, cutting and stacking	lays even or uneven layers and suits soft and biscuit doughs.
Tray arrangement	set to your tray size, with cross-tray placement where needed.
Voltage 380V/220V	specify the plant supply when ordering.

Industrial Applications

• Pastry forming machine for croissant production: industrial bakeries running laminated dough at volume use the dough belt forming and encrusting cutter to keep croissant shape consistent across 20,000–60,000 pcs/h. The problem it solves is shape drift between shifts: the cutter geometry, not the operator, sets the profile.
• Multi head depositor for Danish pastry: the asymmetric folding system handles soft Danish dough, and the low-temperature relaxation tunnel keeps the belt from drying or cracking before depositing. Without the relaxation stage, soft dough tears at the depositor and the fold line opens during baking.
• Pastry forming machine for industrial bakery: large food factories connect the line to a proofing machine and add oven and cooling for a continuous process from mixed dough to packed product. The line runs at 1.5t–2.0t/h equipment capacity with a 680–1280mm working width, so throughput is set by the forming section rather than by manual transfer between stations.
• Pancake forming machine for laminated dough: the fat pump lays a uniform grease band and the satellite rolling tower rolls it in, giving repeatable lamination for pancake and pastry products. Uniform fat distribution is what prevents layer merging and uneven lift in the baked product.
• Pastry forming machine for filled and rolled products: the separator belt cuts the sheet into narrow belts for filling, and the rolling-to-cylinder mechanism forms ramen bags, chocolate bags and filled rolls. Cutting and rolling happen in one pass, so filling weight stays consistent across the run.
• Laboratory and pilot-plant trials: R&D teams testing a new laminated dough or filling recipe run small batches on the same forming head geometry used in production, so a formula proven on the pilot unit transfers to the full line without re-tuning the cutter or folding system.
• Flour and ingredient suppliers: technical service staff forming sample sheets from customer flour lots check dough extensibility and lamination behaviour on the line before recommending a flour grade to a bakery. The test shows how a specific lot behaves at production working width, not just in a lab mixer.

Key Advantages

• Shape consistency is mechanical, not operator-dependent: dough belt forming plus the encrusting cutter holds the pastry profile across a full shift. A 20,000–60,000 pcs/h line depends on that repeatability.
• The low-stress dough handling protects the belt structure, so laminated products keep their layers and the finished pastry stays softer after baking.
• A 1.5t–2.0t/h equipment capacity matches the line to industrial output, and the 680–1280mm working width lets you size it to your actual volume instead of overbuying.
• One supplier covers forming, proofing, oven and cooling, so the interfaces between sections are settled before the line ships.
• The 304 stainless steel build and continuous dough sheet production reduce stoppages for cleaning and belt damage over years of running.

How to Choose the Right Configuration

Standard forming line with multi-head depositor	factories that already have proofing, baking and cooling and need the forming stage at 20,000–60,000 pcs/h.
Line with proofing machine connection	bakeries that want the dough to move from forming to proofing without manual transfer.
Line with oven and cooling	new plants or expansions that want a turn-key process from mixed dough to cooled pastry.
680–1280mm working width	choose the lower end for a single-product line, the upper end when capacity targets approach 60,000 pcs/h.
Asymmetric folding	soft doughs such as Danish pastry, where gentle lamination matters more than layer count.
Cutting and stacking	soft doughs and biscuit doughs that need even or uneven layers with a working width from 600 to 1200mm.

Why Choose Us

We quote the multi head pastry forming line configuration that fits your product size, weight and hourly target, not a fixed catalogue model. Our engineers work from your tray size and capacity demand when they specify the tray arrangement and working width.

• We build the line in 304 stainless steel and can carry out upgrading and transformation to an existing line according to your requirement.
• Spare parts and technical support are handled by the same team that specifies the line, so the answer comes from someone who knows the machine.
• We quote a multi head pastry forming line price against a defined configuration, so the offer is comparable line to line.
• We ship direct from the plant and handle export packing and documents for overseas orders.
• OEM and ODM requests are reviewed against the drawing before quotation.

Factory Strength

The line is built in-house, from the stainless steel frame and dough belt forming section to the fat pump, satellite rolling tower, folding system and tray arrangement device. Assembly and run-in happen before packing, and each unit is checked against the ordered product size, weight and capacity. We supply industrial food factories and export the line with the forming, proofing, oven and cooling sections matched to one process. Upgrading and transformation of existing pastry lines is part of the work, carried out to the customer's requirement.

Quality Control

Incoming 304 stainless steel and bought-in components are checked against the order before assembly. In-process checks follow the forming section, the fat pump and the folding system, where belt alignment and grease width decide product quality. A final run confirms product size, weight and output against the agreed specification.

• Material check on stainless steel and food-contact parts at goods-in.
• In-process inspection of dough belt tracking, fat band width and fold pattern.
• Final run test at the ordered product size, weight and capacity.
• Line records kept against the order for traceability.

Packaging & Delivery

The line is packed for export in sections, with the forming, depositing and tray arrangement units protected separately for container loading. The 30000*8000*2500MM footprint means loading is planned per order. Lead time and trade terms are confirmed with the quotation, and the buyer supplies the deposit, import documents and shipping marks.

• Sectional export packing matched to the container plan.
• Loading plan issued before shipment.
• Shipping documents prepared to the buyer’s import requirements.
• Lead time confirmed at order, against the agreed configuration.

FAQ

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