Puff Pastry Production Line SC600

The Puff Pastry Production Line SC600 is a high-performance, automatic bakery line manufactured by Sanhe Bakery Equipment for producing puff pastry and other laminated dough products. The "SC600" designation indicates a line width of 600mm, which is a common industrial standard.

Manufacturer
The Sanhe Bakery Equipment company offers the Swiss Roll / Muffin / Puff Pastry Production Line SC600. The modular design of such lines means that the base unit can be configured for different products by adjusting various mechanisms and adding optional attachments.

Standard production processThe process of creating high-quality puff pastry on an industrial line like the SC600 involves several automated steps:

1. Dough mixing and resting: A temperature-controlled mixer combines ingredients to form a smooth dough, which is then rested in a cold chamber to relax the gluten.
2. Lamination and folding: A specialized laminator encloses a block of fat within the dough. The machine then repeatedly rolls and folds the dough, creating numerous alternating layers of dough and fat. Temperature control during this phase is critical to prevent the fat from melting and smearing.
3. Sheeting: The multi-layered dough is passed through gauged rollers to achieve the precise final thickness required for the end product.
4. Cutting and shaping: A continuous dough sheet is moved to a cutting station with rotary cutters, which can be configured with different patterns for various pastries like croissants, danishes, or turnovers.
5. Proofing (optional): For yeast-raised products like croissants, the cut pastries are proofed in a humidity and temperature-controlled environment.
6. Baking and cooling: The products are baked in a tunnel oven before passing through a cooling conveyor to prepare them for packaging or freezing.

Features and applications

• Capacity and versatility: A line with a 600mm width is designed for moderate to high-volume production. Its modular construction allows for the creation of a wide range of laminated products.
• Precision and consistency: The automated process ensures uniform thickness, layer counts, and consistent product quality across large batches.
• Advanced temperature control: Integrated cooling systems help maintain optimal dough and fat temperature, which is essential for proper lamination and the final flaky texture.
• Automation: Sanhe's SC600 is described as a high-performance production line, indicating a high degree of automation for filling, forming, and arranging pastries on trays, which reduces labor costs.
• Product applications: The SC600 is suitable for making various laminated products, including puff pastries, croissants, Danish pastries, and potentially other products like muffins.