Commercial bakery equipment croissant making electric dough

1.\tThe use of threaded commuter and sprocket transmission mechanism ensures durability of the machine.

2.\tSprocket transmitted Conveyor Belt could prevent slippage.

3.\tTool-free detachment of the scraper allows easy cleaning.

4.\tManual Lever and Pedal Switch facilitate convenient operation.

5.\tThe equipped Safety Barrier prevents hand injuries

6.\tThe Conveyor Tray could be flipped up when the machine is not used to save space.

This is a floor-mounted weight-type crisping machine.

1.\tThis machine is used to roll and press Danish pastries, croissant and puff pastries into thin flakes.

2.\tThis machine has a Conveyor Belt on each of the left and right side. The Conveyor Belt on one side feeds dough to a pair of rollers, where the dough is pressed thin, and then the pressed dough is sent out by the Conveyor Belt on the other side. The feeding side is slower while the sending-out side is faster. Automatic speed adjustment will be carried out when the role of the two sides is reversed.

3.\tThe space between the rollers could be gradually reduced through manual control to press the dough thinner and thinner until the target thickness if achieved. The final thickness could be preset.

The overall dimensions of the machine in working status and storage status are shown is as following:

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