Hard Dough Forming Equipment ( Vertical )

This compact machine occupies minimal space and is designed for laminating dough sheets as well as cutting them into slices. It features integrated capabilities for both sheeting and flour spreading. Users can easily adjust the number of layers in the cut sheets, the width of the dough sheets, and the volume of flour applied. Throughout the entire process, any returned scrap dough is placed at the bottom layer, ensuring that the surface of the dough sheet remains smooth and flawless, which ultimately enhances the quality of the biscuits after baking. The dough is visible during the laminating and sheeting process, allowing the operator to create an optimal product. This machine is particularly well-suited for producing crackers and high-quality biscuits.

Gauge roller unit is specifically designed to decrease the thickness of a continuous dough sheet. manufactured from high-quality chilled iron casting steel, it features a pair of robust gauge rolls capable of processing a variety of dough types, including soft, hard, low-fat, and non-fat formulations. The unit operates on an inverter-controlled drive, allowing for convenient and precise adjustments to the dough sheet thickness during production.

The Rotary Cutter is available in two configurations: a single cutter system and a double cutter system. Both options can continuously emboss and perforate dough pieces, allowing for innovative designs that meet customer expectations, showcase individuality, and enhance product differentiation.

Equipped with a pneumatic control device, the cutter allows for precise adjustments in the depth of embossing and perforating, ensuring optimal results for the dough pieces.

Additionally, the high-speed rubber rolls facilitate smooth movement. During non-production periods or when excess dough sheets are passing through the unit, this feature safely aids in the release process.

The design also includes independent side-to-side adjustments for the rollers, providing further customization.