Line for éclairs and profiteroles production

Line for éclairs and profiteroles production - foto №1_1

Full automation of the preparation of choux pastry

Line for éclairs and profiteroles production - foto №1_2

The outer surface of the finished product without gaps

Line for éclairs and profiteroles production - foto №1_3

Large range of products from choux and shortbread dough

Line for éclairs and profiteroles production - foto №1_4

Compact layout

Line for éclairs and profiteroles production - foto №2
Line for éclairs and profiteroles production - foto №3
Line for éclairs and profiteroles production - foto №4

MAIN PRODUCTS PRODUCED ON THE LINE

Line for éclairs and profiteroles production,  - foto №1
Line for éclairs and profiteroles production,  - foto №2
Line for éclairs and profiteroles production,  - foto №3
Line for éclairs and profiteroles production,  - foto №4

specifications

Capacity  Line for éclairs and profiteroles production - foto №21
Capacity

up to 1000 kg/hour

Power consumption Line for éclairs and profiteroles production - foto №22
Power consumption

up to 83 kW

Service staff Line for éclairs and profiteroles production - foto №23
Service staff

2 people

Required area Line for éclairs and profiteroles production - foto №24
Required area

from 20 m2

Line for éclairs and profiteroles production - foto №21
Line for éclairs and profiteroles production - foto №22
Line for éclairs and profiteroles production - foto №23
Line for éclairs and profiteroles production - foto №24
Line for éclairs and profiteroles production - foto №25
Line for éclairs and profiteroles production - foto №26
Line for éclairs and profiteroles production - foto №27
Line for éclairs and profiteroles production - foto №28
Line for éclairs and profiteroles production get additional information - foto №1
TO LEARN MORE About this automatic line

production line overview

Line for éclairs and profiteroles production - foto №6
Line for éclairs and profiteroles production - foto №2_1

moving of the depositing machine along the steel belt of the oven to increase the capacity of depositing

Line for éclairs and profiteroles production - foto №2_2

elimination of dough digging after completion of depositing

Line for éclairs and profiteroles production - foto №2_3

optimum baking conditions due to precise adjustment of parameters of the convection tunnel oven

Line for éclairs and profiteroles production - foto №2_4

low heat losses due to energy efficient design and modern heat insulation of the oven

Line for éclairs and profiteroles production - foto №2_5

effective cooling of products at the exit from the oven.

Line for éclairs and profiteroles production - foto №3_1
Depositing options
Line for éclairs and profiteroles production - foto №3_1

To expand the range it is possible to install rotating nozzles, as well as provide vertical movement of the depositor’s head.

Line for éclairs and profiteroles production - foto №3_2
Automatic injection of filling
Line for éclairs and profiteroles production - foto №3_2

In order to make automatic injection of filling it is necessary to ensure accurate positioning of the cases of the cakes at the time of this operation. This is achieved by using a special automatic puller and step-by-step conveyor.

Line for éclairs and profiteroles production - foto №3_3
Operation with shortcrust dough
Line for éclairs and profiteroles production - foto №3_3

The replacement of the bunker and rolls of the depositing machine, foreseen in the design, provides the possibility of making products from shortcrust dough.

Line for éclairs and profiteroles production - foto №3_4
Oven centering system
Line for éclairs and profiteroles production - foto №3_4

Installation of a pneumatic centering system, which corrects the position of the steel belt hearth by sensor signals, significantly extends its service life.

Production unit overview

DEPOSITING MACHINE - foto №2356
is designed for depositing of choux pastry on a moving steel belt of a tunnel oven in the production of eclair...
CONVECTION TUNNEL OVEN - foto №2359
is designed for the baking of high quality cakes...
SPRINKLING MACHINE - foto №2352
is intended for uniform sprinkling of products with crushed nuts, wafer crumbs, powdered sugar, coconut flakes...

Complete projects

Automatic line for the forming and baking of éclairs and profiteroles was put into operation in the Kiev region - foto №2452
Automatic line for the forming and baking of éclairs and profiteroles was put into operation in the Kiev region

Automatic line for the forming and baking of éclairs and profiteroles was put into operation in the Kiev region

video

Eclairs and profiteroles production line - foto №3197
Eclairs and profiteroles production line
Line for éclairs and profiteroles production get a commercial offer - foto №2
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