Industrial Egg Tart Skin Machine
Forms egg tart pastry shells automatically — portioning, press-forming, and demolding at 1,800–7,200 shells/h typical for Hong Kong and Portuguese tarts.
Feature
- Portions, presses, and demolds in one automatic cycle.
- Typical rate 1,800–7,200 shells/h across three speeds.
- 50 / 75 mm standard molds; pie shells to 150 mm on ETM-201.
- Shell thickness 2–4 mm by press depth.
- Piece weight about ±1 g per shell.
- Mold change in ~5 minutes per set.
Sample
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The ETM series forms egg tart pastry shells automatically — dough portioning, pressing, and demolding in one cycle. Typical rate 1,800–7,200 shells per hour for Hong Kong and Portuguese egg tart production.
Portion, Press, Demold
The hopper portions dough into the tart pans, the press head forms the shell against the pan wall, and the finished shells eject onto the tray line. Shell thickness (2–4 mm) is set by press depth and portion size together, giving piece-weight consistency of about ±1 g per shell.
Three Speeds
| Model | Output | Tart sizes | Thickness | Mold change |
|---|---|---|---|---|
| ETM-101 | 1,800–3,600 pcs/h | 50 / 75 mm | 2–4 mm | ~5 min |
| ETM-001 | 3,600–5,400 pcs/h | 50 / 75 mm | 2–4 mm | ~5 min |
| ETM-201 | 5,400–7,200 pcs/h | 50 / 75 / pie 100–150 mm | 2–4 mm | ~5 min |
Typical values — press force and portioning are configured to your dough recipe.
Tart Sizes and Pie Shells
Standard molds cover the 50 mm Hong Kong and 75 mm Portuguese tart sizes. With the larger attachment the ETM-201 also forms 100–150 mm pie shells — one machine for tart and pie lines.
Doughs
Both shortcrust and puff pastry doughs run on the same hopper; portion size is adjusted per dough so the shell weight stays on target.
Downstream
Shells travel by tray line to filling and baking — bake in the HAB hot air oven. The flour-food family is on the pasta processing hub.
FAQ
Standard 50 mm and 75 mm molds; the ETM-201 takes the 100–150 mm attachment for pie shells. Custom sizes machined on request.
Shortcrust and puff pastry both run — portion size is adjusted per dough to hold shell weight.
Yes, on the ETM-201 with the larger mold attachment — 100 to 150 mm.
2–4 mm, set by press depth and dough portion together.
About ±1 g per shell at stable dough temperature.
Around 5 minutes per mold set, one operator.
One operator for hopper top-up and tray handling.
Yes — tray lines run directly to filling and baking; shells need no resting time — Esper Foodtech Engineering sizes the tray pitch to your oven.
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