Industrial Fully Automatic Tartlet Pie Form Egg Tart Shell Crust Mold Press Maquina Tartaletera Make Production Line

• Customization: Available
• After-sales Service: Online Support, Video Technical Support
• Warranty: 1 Year
• Model NO.: HNOC-TFM-11
• Usage: Tart Machine
• Power Source: Electric
• Timing Device: Without Timing Device
• Type: Tart Machine
• Voltage: 380V
• Customized: Customized
• Name: Tart Shell Machine
• Material: 304 Stainless Steel
• Number of Egg Tart: 7cm/8cm
• Shell Diameter: 4.5-10cm
• Capacity: 2500PCS/H
• Atmospheric Pressure: 0.6-0.8 MPa
• Diameter of Tart: 40-90mm
• Weight: 130kg
• Size: 840*800*1300mm
• Place of Use: Factory,Bakery,Restaurant
• Transport Package: Standard Export Wooden Crate Packaging
• Specification: Customizable
• Trademark: HNOC
• Origin: China
• HS Code: 8419810000
• Production Capacity: Customizable
• Package Size: 1500.00cm * 800.00cm * 1350.00cm
• Package Gross Weight: 800.000kg

Product Description

Product Introduction

Product Description   

This egg tart machine features a food-grade stainless steel body that is easy to clean and meets hygiene standards. It can quickly complete the entire process of dough rolling, shaping, and demolding. It supports mold changes and is compatible with various egg tart crust sizes, producing finished products with uniform thickness and neat edges. The variable frequency speed control design allows for on-demand capacity adjustment, significantly saving labor costs. It is a practical piece of equipment for bakeries and food processing workshops to mass-produce egg tart crusts.

Applications  

Egg tart forming machines are mainly used for the automated forming, molding, and shaping of egg tart shells. They are widely used in baking factories, central kitchens, chain bakeries, catering companies, food processing plants, and e-commerce baking supply chains. They can quickly produce various tart shell products such as standard egg tart shells, Portuguese egg tart shells, mini egg tart shells, fruit tart shells, and nut tart shells. The forming is uniform, the specifications are consistent, and the efficiency is high. They can significantly replace manual production and meet the needs of large-scale, standardized, and continuous production.

Product Advantages  

1.  The egg tart forming machine has a novel design, compact structure, high degree of automation and simple operation.  
2.  The main body is made of stainless steel, which is sturdy, durable, beautiful and fashionable.  
3.  It is designed with Fuma wheels, which is easy to move and can adjust the height of the machine.  
4.  Automatic discharging and automatic placement of tin foil without manual labor.  
5.  Double tin foil barrel design avoids production suspension due to the need to replenish tin foil and improves production efficiency.  
6.  The extrusion part is designed with a protective cover to avoid accidental damage.  
7.  Egg tart crusts of various specifications and shapes can be produced by replacing molds.  
8.  Servo vacuum manipulator, stable operation, adsorption of tin foil is not easy to deform.  
9.  Well-known brand induction cylinder, precise workmanship, not easy to leak and deform.  
10.  Chinese and English are optional to meet the needs of users in different languages, reduce the difficulty of operation and improve the versatility of the equipment.  
11.  It is designed with heating function for easy demoulding, and has output statistics for convenient production management.  
12.  The feeding weight can be adjusted by controlling the time.

Product Parameters

Capacity	1500-1800pcs/h
Tart size	5-10cm(customized)
Voltage	220V 50HZ customized
Power	1.5KW
Weight	200kg
Dimension	1950*1000*1950mm

Product Structure

Product Details

Factory Photos

Related Products

Company Overview

FAQ

Q: What sizes of egg tart shells can the equipment produce?
A: It supports multiple size customization and switching. It can handle mini (5-6cm diameter), standard (7-8cm diameter), and large (9-10cm diameter) egg tart shells. Different molds can be used to create round, scalloped, and other textured designs.
 
Q: Can it process different types of dough (such as butter dough and puff pastry dough)?
A: It can handle most egg tart shell doughs, including butter puff pastry dough and margarine dough. The rolling system can adjust the roller pressure according to the dough's consistency to ensure optimal shaping.
 
Q: What is the equipment's production capacity?
A: Small models have a capacity of 1500-3000 tarts per hour, medium models 3000-5000, and large models can reach over 5000. The operating speed can be adjusted with a single click on the control panel, suitable for small-batch trial production or large-scale mass production.
 
Q: What is the maximum continuous operating time of the equipment?
A: Supports 24-hour continuous operation. The core motor uses an air-cooled heat dissipation design and is equipped with an overheat protection device. When the temperature exceeds the safety threshold, it will automatically shut down and alarm to prevent equipment damage and ensure continuous production.
 
Q: How to clean and maintain the equipment daily?
A: Cleaning: The machine body and molds have a food-grade non-stick coating. Simply wipe with a damp cloth after production; there are no unsanitary corners. Maintenance: Core components are designed for lubrication-free operation. Only the tightness of the mold fixing screws needs to be checked monthly; no professional on-site service is required.
 
Q: What is the approximate lifespan of the equipment?
A: Under normal maintenance, the lifespan can reach 8-10 years. Core components (motor, pressure rollers, control system) enjoy a 1-year free warranty.
 
Q: Can the equipment be integrated with automated production lines? For example, automatic traying or baking equipment?
A: Custom integration is supported. The equipment's outlet can be pre-installed with a conveyor belt interface, allowing it to be linked with automatic traying machines, tunnel ovens, and other equipment to achieve fully automated production from tart crust forming to baking.