Cutting Table for Pastry Dough

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The cutting table can process croissants and various shapes of breads. The cutter moving up and down can cut dough sheet with width of 2-20mm into specific sizes and shapes (such as triangle, square, strip, round and other complex patterns).

Croissant Curling Machine

The equipment can complete curling of 2-6mm thickness dough sheets with manual feeding and have an hourly production up to 1500 croissants. The curling unit and pneumatic parts frequency can be converted automatically.

Side Injector for Pastry Filling and Injection

The side injector is a special equipment for side filling (jams, creams and highly viscous creams) of cooled baked breads.