High Efficiency Spring Roll Commercial Egg Roll Wrapper Maker

High Efficiency Spring Roll Machine Maker Production Line / Commercial Egg Roll Skin Wrapper Maker

-Mixing liquid batter(wheat flour, water, or other raw material) with mixer -batter is pumped from batter container to nozzle -forming and baking automatically
-separate cooked pastry from cylinder
-cutting to required sizes (round shape no need)

-cooling down by cooling fans

-conveying
-automatically stacking and grouping to required quantity.

Spring roll making machine

Introduction:

The machine can product round/square dough sheet between 0.3~4mm in thickness,

such as spring roll wrapper, samosa wrapper, egg sheet and France pancakes.

It is suitable for food factory, restaurant, fast food restaurant etc.

Principle: Make the batter according to the batter processing technology,

after heated and baked to be fixed spring roll wrapper or other flake foods.

Above Model Contain the following configuration:

1. Leather machine

2. Slitting device

3. Cooling conveyor

4. Cutting machine

5. Delivery arrangement machine

Principle and flow:

Principle: firstly, make the liquid according to the liquid manufacturer craft; after the liquid is heated and roasted by the round heating roasting, it becomes the fixed thickness the spring roll skin or other laminated food.

Flow: Firstly, put the ready liquid to the stuffchest; secondly, start the thick liquid pump to deliver the surface thick to the spray nozzle place when the round heating roasts after 160℃; then operate the coupling operateing lever, that causes the surface thick liquid adherency to roast the round circular arc surface, along with roasts when the wheel has revolved 270-300 degrees angles, the surface thick liquid curing, automatically separate with roasts the whee, so forms the fixed thickness the spring roll skin, after the cutting off machine, become the block, then folds for the sale, or curls a package of spring roll immediately.

Product Show:

Structure and Principle of Tortilla Making Machine:

The work site mainly contains shaft lose face, transmission and stuffing, forming three parts.

When the machine works, put the dough into the dough bucket and the dough is pushed to

the outlet via screw propeller, then form a hollow face tube, The stuffing is pushed into the

dough tube at the same time, and through the forming of the forming die roll, then will produce

the Samosa. H

1. What Is Your Products Range?
We are professional food machinery&equipments designer and manufacturer in Shanghai, we focus on supplying delicated food processing precision machinery/line for our customers.

2. How Should I Pay For My Order?
Transfer(T/T): We accept 50% T/T deposit before production and 50% T/T balance before shipment. 100% payment before production for sample orders.
Western Union(W/U): We accept 100% payment via the Western Union.

3. How About The Delivery Time?
Some of the products are in stock at our warehouse is European plug, generally we need 1~3 days to change the plugs and package them before delivery.
Regarding to the non-stock products, the lead time is 15-30 days depends on your requirements and quantity.
We will suggest you the fastest shipping methods if you need the products urgently.

4. Can You Help Customize Our Own Machinery Products?
Yes we can, Our company have 8 year's experience in making food machine equipment, OEM is warmly welcomed.

5. What Information Should I Let You Know If I Want To Get A Quotation?
-The food products you intend to produce;
-Requirements of the food products, like size, weight and others;
-If possible, please provide also pictures and videos for reference.

6. What Is Your Minimum Order Quantity(MOQ)?
We are a manufacturer and generally do wholesales, we are developing qualified agencies. Trial orders are acceptable and welcomed.