Disassemble the Fully Automatic Swiss Roll Production Line
Here is the complete process, core equipment, technical parameters, selection points, and common configurations of the fully automated Swiss roll production line, which is suitable for industrial baking project planning and equipment procurement reference.
Core Process Flow
1. Paster preparation: High speed aerated mixer mixes eggs, sugar, flour, emulsifiers, etc. to form delicate and stable foam batter; Equipped with a constant temperature storage tank to prevent stratification.
2. Uniform grouting: The quantitative pouring system precisely applies the batter onto stainless steel/PTFE steel strip or mesh strip, with adjustable thickness (usually 3-8 mm), to avoid bubbles and uneven thickness.
3. Continuous baking (steel strip tunnel furnace): segmented temperature control (upper/lower fire independent), hot air circulation+radiation heating, temperature 180-220 ℃, baking time 3-7 minutes; The steel strip moves at a constant speed and is baked into a smooth and golden thin sponge cake.
4. Cooling and flipping: After being taken out of the furnace, it is cooled to 35-40 ℃ through the cooling section (to avoid melting of the sandwich), and automatically flipped with the bottom surface facing up, entering the sandwich station.
5. Sandwich application/injection: Multi head quantitative extrusion system, evenly apply cream, jam, chocolate sauce; Can quickly switch flavors with dual feeding channels.
6. Rolling and Forming: A specialized rolling mechanism (belt/drum type) that divides the strip longitudinally according to the set width and rolls it continuously and without cracks into a cylindrical shape; Mini rolls and standard rolls can be switched quickly by changing the axis.
7. Fixed length cutting: Servo driven cross cutting knife, cut into standard sections of 60-120 mm, with a smooth and debris free cut.
8. Cooling/quick freezing+packaging: Cool to below 25 ℃, optional -30 ℃ quick freezing to lock freshness; Then automatically pack, film, spray code, and box, completing aseptic packaging.
Composition and Functions of Key Equipment
| Equipment | Core Functionality | Key Selection Points |
|---|---|---|
| Inflatable mixer | High speed whipping ensures that the batter is fluffy and stable | Capacity matching line speed, variable frequency speed regulation, 304 stainless steel |
| Steel belt tunnel furnace | Continuous baking, uniform color, non stick skin | Imported steel strips such as Sandvik, segmented temperature control, and waste heat recovery |
| Sandwich/spread machine | Quantitative and uniform coating, anti wire drawing and anti material breakage | Multi head nozzle, washable, PLC controlled flow rate |
| Roll cutting machine | Slitting+rolling circle+cross cutting, precise size | Convertible mold, photoelectric tracking, adjustable rolling force |
| Cooling/Freezing Line | Rapid cooling to avoid collapse and deterioration | Air cooling/liquid nitrogen optional, temperature zoning control |
| Fully automatic packaging line | Packing, sealing, coding, and packaging in outer boxes | Compatible with different specifications, anti fog film, online detection |
Mainstream Configuration and Production Capacity
-600 type: bandwidth of 600 mm, production capacity of about 300 kg/h, suitable for small and medium-sized baking factories;
-1200 type: bandwidth of 1200 mm, production capacity of 600-800 kg/h, commonly used by large food enterprises;
-Energy: electric heating, natural gas/liquefied gas, thermal oil, can be selected according to local costs and environmental requirements;
-Control system: Full machine PLC+touch screen, capable of storing multiple formulas, automatically monitoring temperature, speed, liquid level, and supporting data traceability.
Technical Characteristics and Selection Suggestions
1. One machine for multiple uses: Most modern production lines can quickly switch between Swiss roll/sandwich cut cake by simply replacing the cutting blade and rolling module;
2. Food grade material: Full process 304 stainless steel, seamless welding, CIP online cleaning, in compliance with HACCP;
3. Efficiency and stability: Fully automatic to reduce manual pollution, synchronous baking and rolling, product thickness, weight, and roll diameter errors<± 2%;
4. Investment and operation: Domestic production lines have high cost-effectiveness, while imported brands offer better speed and stability; Spare parts and maintenance space need to be reserved, taking into account energy consumption and pollution costs.
Common Problems and Optimization Directions
-Roll cracking/hollowing: mostly due to insufficient cooling of the cake, undercooling of the filling, and too fast rolling speed; Optimize cooling temperature and rolling force;
-Uneven filling: Check for nozzle blockage, unstable feeding pressure, and regularly clean the pipeline;
-Capacity bottleneck: prioritize matching tunnel furnace length and line speed to avoid fast front-end and blocked back-end;
-Shelf life extension: sterile workshop+quick freezing and freshness locking+nitrogen packaging, can be extended to 30-90 days.
About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.
Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.
Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.
