Automated Egg Tart & Pastry Shell Production Lines
Egg tart machines include flour mixing machines, dough kneading machines, egg tart skin machines, automatic egg breaking machines, hot air bread ovens, and egg tart packing machines.
Industrial egg tart and pastry shell production demands flawless consistency to prevent filling leakage and ensure uniform baking. Esper Foodtech provides highly automated forming solutions utilizing precision molding technology. Our pneumatic and servo-driven Egg Tart Skin Machines guarantee exact concentricity and uniform thickness for every shell, drastically reducing raw material waste and eliminating manual pressing bottlenecks.
A truly turnkey solution must integrate both the dough and the filling. Our lines seamlessly incorporate automated egg breaking and multi-stage filtration systems, ensuring the egg liquid is completely free of shell fragments and impurities for a silky-smooth, bubble-free bake. Operating at high capacities, our systems gently transition fragile tart shells from forming to freezing, and finally to high-speed flow packaging. Whether supplying raw frozen tart shells to bakery chains or fully baked products to supermarkets, we deliver complete automation that ensures zero-crush handling and maximum ROI.
Sample
Struggling with Inconsistent Tart Shells or Broken Edges?
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Egg Tart Making Machine
Flour Mixing Machine
Dough Kneader
Egg Tart Skin Machine
Automatic Egg Breaking Machine
Egg Tart Packing Machine
Commercial Rotary Baking Oven
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How is the daily production capacity of the entire line configured?
The standard line has a daily output of 30,000 pieces (approximately 500 kg), which can be increased to 50,000 pieces per day with a dual-track oven upgrade. It supports 24-hour continuous baking with a temperature differential controlled within ±2°C.
How is the tart shell forming accuracy guaranteed?
A three-roll calendering system and a laser thickness gauge are used, achieving a thickness tolerance of ≤0.1mm. The number of folds for the puff pastry can be set (32, 64, or 128 layers).
Does the egg processing include a filtration system?
The egg beater integrates three stages of filtration: 1.2mm coarse filtration → 0.5mm fine filtration → centrifugal separation, achieving an eggshell residue rate of <0.001%.
Can the packaging process accommodate different formats?
The pillow packaging machine is equipped with a mold conversion kit and is compatible with:
Portuguese egg tarts (φ7.5cm/beveled edge)
Hong Kong egg tarts (φ5cm/straight edge)
Mini egg tarts (φ3cm)
Does the equipment cleanliness meet EU standards?
The entire line is constructed of SUS304 stainless steel, with key contact surfaces Ra ≤ 0.8μm. Equipped with a CIP online cleaning system, the zero-dead-angle design is EHEDG certified.
Customer Reviews
“The automatic tart shell machine perfectly replicates the manual process of opening pastry, maintaining a 128-layer pastry structure at a production capacity of 120 pieces per minute, reducing labor costs by 70% and raw material waste by 15%.”
Cam Stevenson
“The entire line consumes 35% less energy than traditional equipment (intelligent frequency conversion technology), and can operate continuously for 12 hours without any problems in a high temperature environment of 50°C, perfectly adapting to the climate conditions of the Middle East.”
Jamie Clayton
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