Croissant line

Croissant line
1. On the infeed of the croissant machine strips are cut to the required width and transported to the croissant cutter.
2. The strips of dough are cut into triangles by means of a rotary cutter.
3. After the triangles are cut and deposited, they are turned at 90 degrees such that base is correctly positioned.
4. An aligning unit controls the correct position of the triangles before the final moulding.
5. Rolling by means of belts, by means of cords or a pressing board.
6.The fat pump produces a perfect layer of fat, shortening, butter or margarine. As a feature the nozzle can be equipped with a thickness adjustment.
7.The basis of the pastry is created by means of driven folding belts. All fat is incorporated within the dough sheet.
8.Quality of the final product: this is what it is all about. Through gentle gauging of dough thickness with specific rollers the laminator guarantees a perfect end result.
9. Direct drive indicates that motors are directly mounted on the roller shaft. Usage of chains is kept to a minimum. Free space underneath the sheeting rollers; no drives or other components. Easy to maintain: all cleaning positions are easily accessible; hazardous positions are guarded.
Capacity: 6-8tons/24h