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QH Service Cake Production Line is the primary choice for production of kinds of filled custard cake, Euro-style cake and other kind of cake in various size and shape. The weight of cake can be adjusted at the range of 10g-1000g as per customer’s requirement. This plant is known for rationalized structure, easy operation, smooth operation and high efficiency. Using advanced technology. Adopting computerize programs control, the plant is widely welcomed by food manufacturers.
Fully automatic custard cake production line Process Flow
How to produce the custard cake?
The planetary mixer
The planetary mixer is composed of a low-speed agitator and a high-speed disperser. It has good mixing, reaction, dispersion and dissolution, and realizes emulsification and aeration. It is especially suitable for the relative dispersion and mixing of solid-liquid and liquid-liquid; due to its great output torque , It is especially suitable for stirring and blowing the cake slurry with higher viscosity. At the same time, the equipment has the function of wall hanging and scraping, no dead ends, no residue, suitable for small capacity cake production.
Automatic beating machine for cakes
From mixing and cooling to high-speed sending, the entire system is composed of a feeding system, a storage system, a sending system, a conveying system, a refrigeration system and a control system. With such a continuous sending system, the cake ingredients can be stirred and sent in a short time. , The whipped cake material is automatically delivered to the cake forming machine through the automatic feeding tube to ensure that the product has the same specific gravity from the beginning to the end, which overcomes the roughness, unstable quality and short retention period of the products produced by the egg beater , Poor taste and other defects, make the product organization more delicate, more stable, good color, good taste, and long-lasting.
Using high-speed impeller, screw pump, high-speed beating head, inflatable squeezing pump and other equipment and technologies, the cake ingredients can be mixed and blown in a short time. The delivery tube outside the discharge port can automatically transport the whipped cake material to the cake. The forming machine can save a lot of labor and mixing time. The cake material sent by this machine has uniform and stable texture density, the appearance of the cake produced is more beautiful, and the taste is more delicious.
Automatic paper cup insert machine
Before the dough liquid depositing, there will be a important process of parer cup insert for custard cake production, the prefect position sensing design ensure cup put more accurate.
Cake depositing system (With oil sprayer system)
Touch screen, compact structure, concentrated functions, simple operation
Using air cylinder as power, equipped with photoelectric tracking, automatic quantitative extrusion, high precision and accurate quantitative
Advanced pump structure, high rated output pressure, large displacement, high efficiency, easy to move
It is easy to use and maintain, and has good safety. It can be used safely in places with large changes in temperature and humidity.
It can work in three or two cylinders to achieve 4:1 or 1:1 slurry mixing ratio requirements. The pump has high pressure and large output flow, which can meet high-intensity depositing.
The working principle is gas ribbon burners fitted directly into the baking chamber. Various burner types makes it possible to make a unique baking profile for every product. The burner controls are split in top and bottom heat and in more zones.
The working principle is indirect air impingement, an optimization of the well known convection principle. The heat from the gas burner is exchanged in the heat exchange above the baking chamber. The baking air is not mixed with the combustion air. Direct Impingement ovens are also available, where combustion air is circulated in the baking chamber.
Conveyor for cooling
Automatic cake/pan separate system
Using a powerful suction cup, the cake is completely sucked out of the tray and placed on the sterilization cooling conveyor without damaging the outer structure of the cake. The degree of stability is very high.
Center Jam Filling
The perfect program can precisely control the filling volume of the cream, and the depositing speed can be adjusted.
Conveyor belt for cake sterilization
The air is purified and sterilized by ultraviolet rays.
Tray clean/ turning
Automatic tray turning and clean
The cake shape can be customized by mold pan.