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Process:
Mixer--Forming--Sugar spreading--Baking--Oil sprayer--Cooling--Stacking--Packing
1. Prepare raw materials ,mixing in the mixer completely.
2. Pour into the hopper then forming the shapes with molds.
3. Biscuits will go through the belt and enter the oven for several minutes then go out of the oven to be cooled.
4. After stacking in lines, the biscuits will go to packing machine.
Details Of The Machines:
Model | BSKM250 | BSKM480 | BSKM600 | BSKM800 | BSKM1000 | BSKM1200 |
Production Capacity | 50kg/h | 250kg/h | 500kg/h | 750kg/h | 1000kg/h | 1250kg/h |
Total Length | 30m | 65m | 86m | 93m | 125m | 125m |
Baking Tempreture | 190~240℃ | 190~240℃ | 190~240℃ | 190~240℃ | 190~240℃ | 190~240℃ |
Whole Line Power | 65kw | 190kw | 300kw | 380kw | 700kw | 830kw |
Whole Line Weight | 600kg | 12000kg | 20000kg | 28000kg | 45000kg | 45000kg |
Comments:
(1). PLC for simple operation including machine set-up, hopper controls, speed adjustments
(2). Cream Shapes: can handle a wide variety of shapes, including round, square, rectangle
(3). Scrap trays are provided for simple scrap collection and machine cleaning
(4). Easy to operate: Simple adjustments for machine speeds, cream volume,
(5). Sanitary design with stainless steel for food contact parts, including cream stencil and interchange faster
(6). Separating cream holding tank and feeding system
(7). No biscuit no cream system
(8). Temperature metering device installed the cream stencil and convenient change-over stencil design for different cream shapes
(9). Every cream hopper with independent motor and reducer
(10). Mobile cream hopper can cleaning while finish working separately
(11).Stainless steel gear pump, connection tubes between cream hopper and stencil are jacket design
Biscuit Samples:
