| Quantity: | |
|---|---|
1. Semi‑Automatic Operation – Easy to Learn, Easy to Run
Minimal training required – new operators can master the machine within a few hours.
Intuitive controls for adjusting speed, dough thickness, and forming parameters, allowing rapid recipe changes.
Occupies a small floor area, making it perfect for facilities with limited space.
2. Versatile Dough Forming – Both Hard & Soft Biscuits
Rotary Moulder for soft biscuits: dough is pressed into engraved moulds for detailed patterns and smooth surfaces.
Rotary Cutter (optional) for hard biscuits: embosses and cuts dough sheets with precision.
The single‑operation system can run independently or integrate with the full production line for seamless workflow.
3. Precision Dough Conditioning – Gauge Roll Assembly
Three‑roller per‑sheeter combined with additional gauge rollers ensures uniform dough thickness across the entire sheet.
Consistent thickness guarantees even baking and predictable biscuit quality batch after batch.
4. Advanced Moulding Features for Better Product Quality
Adjustable distance between feeding roller and biscuit moulds accommodates different dough consistencies.
Rubber roller adjustment on one or both sides reduces weight deviation among individual biscuits, ensuring uniform size and weight.
The conveyor speed of the biscuit mould is synchronised with the de‑mould roller, minimising deformation during demoulding – a critical factor for high‑definition patterns.
| Parameter | Detail |
|---|---|
| Production width | Customisable (contact us for your specific requirements) |
| Biscuit types | Hard biscuits, soft biscuits, cookies, crackers |
| Forming methods | Rotary moulding (soft) / Optional rotary cutting (hard) |
| Dough handling | 3‑roller gauge assembly + adjustable gauge rollers |
| Scrap management | Automatic separator + return conveyor |
| Seasoning unit | Sugar/salt sprinkle with recycling device |
| Oven type | Multi‑zone temperature control (energy‑saving design) |
| Food‑contact material | SUS304 stainless steel |
| Operation mode | Semi‑automatic (expandable to fully automatic) |
| Customisation | Bespoke moulds, width, and auxiliary equipment available |
5. Zero‑Waste Dough Management
Separator for scrap dough cleanly removes leftover dough from formed biscuit sheets.
Scrap return conveyor automatically transports off‑cut dough back to the hopper for immediate reuse.
This closed‑loop system reduces raw material waste, lowers ingredient costs, and supports sustainable production.
6. Flavour Customisation – Sugar & Salt Sprinkle Unit
Dedicated spraying unit evenly applies sugar, salt, or other seasonings to the biscuit surface.
Integrated recycling device collects excess sprinkles, minimising waste and keeping production economical.
7. Energy‑Efficient Multi‑Zone Oven
Oven features independently controlled temperature zones, allowing precise heat profiling for different biscuit types and recipes.
Zone‑specific control saves energy compared to single‑zone ovens and ensures optimal baking results – golden, crisp exteriors with tender interiors.
8. Turnkey Solution – From Dough to Packaging
The line can be configured as a complete turnkey project, covering raw material handling, dough preparation, forming, baking, cooling, and packaging (optional).
We provide comprehensive support, including installation guidance, operator training, and after‑sales service.
9. Built to Last – Quality & Certifications
All food‑contact parts are made of SUS304 stainless steel, ensuring corrosion resistance, easy cleaning, and compliance with international food safety standards.
Continuous R&D upgrades have resulted in multiple patents and certificates, validating the machine’s reliability and innovative design.
Robust construction ensures long‑term performance even in high‑humidity production environments.
Start‑up biscuit brands – enter the market with a professional, affordable production solution.
Bakeries & patisseries – diversify product offerings with in‑house biscuit production.
Small‑to‑medium snack factories – run specialty batches or pilot new recipes without occupying main production lines.
R&D facilities – test new formulations and shapes with minimal setup time and cost.
