spring roll skin production line
UTN series spring roll skin production line uses:
This production line can produce spring roll wrappers, curry samosa wrappers, egg wrappers and French crepes with a thickness of 0.3-0.8 mm, as well as other flaky foods, and is suitable for food factories, restaurants, fast food restaurants, etc.
Principle and process:
Working principle: Make the batter according to the requirements of the batter making process. After the batter is heated and baked by a round baking wheel, it becomes a spring roll wrapper or other flaky food with a fixed thickness.
Process flow: Put the prepared batter into the batter bucket. When the baking wheel is heated to 160°C, start the batter pump to send the batter to the nozzle, and operate the clutch operating lever to make the batter adhere to the surface of the baking wheel. On the arc surface, when the baking wheel rotates through an angle of 270-300 degrees, the batter matures and is automatically separated from the baking wheel to form a spring roll skin with a fixed thickness. After being cut into squares by a cutting machine, it can be folded for sale or rolled up immediately.
|
Model |
SRM1 |
SRM2 |
Others |
|
motor powder |
370w |
400w |
750w |
|
heating power |
6kw or gas |
13.2kw or gas |
38~59kw or gas |
|
capacity |
800~1200 pcs/h |
1500~2000pcs/h |
3500~7000pcs/h |
|
sheet size |
round:180mm rectangular 200mm |
round:280mm rectangular 290mm |
round:430~500mm rectangular 450~520mm |
|
sheet thickness |
0.3~2mm |
0.3~2mm |
0.3~2mm |
|
Remark: we have several models with different capacity,this data only for reference. |
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Operation notes of the spring roll production:
1. After the machine is finished running every day, the machine body should be rinsed and cleaned with water to remove residues or residues to ensure that the production environment and food quality are clean and hygienic the next time it is run.
2. After the machine has been running for 1,000 hours, sufficient grease should be added to the bearings and the gear oil in the gearbox should be checked to reduce wear and consumption of machine parts.
3. If there are stains remaining on the machine during use, clean them up in time to avoid affecting the next use.
4. Conduct a trial run in advance before production every day to check whether it is operating normally to avoid machine jamming during food production, which will affect food quality and output.
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