Fully Automated Swiss Roll Production Equipment
The process of fully automatic production of Swiss rolls needs to cover the whole process of raw material processing, batter preparation, baking, cooling, sandwich coating, rolling, cutting, packaging, etc. The corresponding core equipment and auxiliary equipment are as follows, and integrated or independent equipment can be selected according to the capacity demand (small/medium/large):
Raw material processing equipment
Used for pre-treatment of basic raw materials (flour, eggs, sugar, oil, etc.) to ensure uniformity and absence of impurities, and to meet subsequent processing requirements.
1. Automatic batching system
– Contains a powder storage bin (for storing flour, starch, etc.) and a liquid storage tank (for storing syrup, oil, milk, etc.), with precise control of the ratio of each raw material through weighing sensors or flow meters (error ≤ 0.5%), and flexible switching of adapted formulas.
2. Flour screening machine
– Use vibration or airflow screening to remove clumps and impurities from the flour, while making the flour fluffy and avoiding clumping of the batter.
3. Egg processing equipment
– Includes egg cleaning machine (to remove eggshell stains), automatic egg beater (to separate egg yolks/whites or break whole eggs to prevent eggshell mixing), and large-scale production lines can be equipped with egg liquid sterilization device (pasteurization to extend shelf life).
Pastry preparation equipment
Swiss roll batter needs to be whipped (egg mixture inflated), mixed evenly, and the core is to ensure the fluffiness and delicacy of the batter.
1. High speed egg mixer
– Multi blade design, can first beat the egg mixture (with sugar added) until the volume expands 3-4 times, and then mix flour, oil, etc. at low speed to avoid defoaming; Large production lines can be equipped with vacuum stirring function to reduce uneven bubbles in the batter.
2. Pastry temporary storage tank
– Equipped with mixing function (to prevent batter sedimentation), connected to subsequent grouting equipment through pipelines to achieve continuous feeding.
Pre baking molding equipment
Distribute the batter quantitatively onto the baking tray to form a uniform cake base (usually 3-5mm thick).
1. Automatic baking tray conveyor line
– Circular conveying baking tray (mostly made of non stick coated aluminum plate), connecting oil coating, grouting, and baking processes.
2. Automatic oiling machine for baking tray
– Apply thin oil (or mold release agent) evenly on the surface of the baking pan by spray or roller coating to prevent the cake from sticking to the pan.
3. Pastry grouting machine (distributor)
Using a screw pump or piston type quantitative distribution, evenly spread the batter on the baking tray, control the amount of batter on each plate to be consistent (error ≤ 2g), and ensure that the thickness of the cake is uniform (to avoid uneven thickness after baking, which affects the rolling process).
Baking equipment
The Swiss roll cake requires rapid shaping and uniform coloring, with precise temperature control at its core.
1. Tunnel oven
Continuous baking (replacing traditional ovens), the baking tray is conveyed by a conveyor belt, and the oven is divided into preheating zone, baking zone, and shaping zone. The temperature can be controlled in sections (usually 180-220 ℃), and the baking time is 3-5 minutes (adjusted according to thickness);
– The heat source can be electric, gas or hot air, and large-scale production lines are equipped with waste heat recovery devices, saving more than 30% energy.
Cooling equipment
After baking, the cake should be cooled to 30-40 ℃ (to avoid melting of the filling), while releasing internal moisture.
1. Cooling tunnel
– Using forced air cooling (or a combination of air and water cooling), cooling is achieved through fan circulation. The conveyor speed matches the baking line, and the cooling time is 10-15 minutes to ensure that the temperature at the center of the cake meets the standard.
Sandwich coating and rolling equipment
The core is to evenly apply the filling (cream, jam, etc.) and roll it into shape, ensuring that the roll is tight and without cracking.
1. Sandwich coating machine
– Can apply 1-2 types of sandwiches (such as cream and jam) simultaneously, with the application amount controlled by a screw pump or scraper (thickness 2-3mm), leaving 5-10mm blank space at the edges (to prevent overflow during rolling); The sandwich needs to be insulated in advance in a refrigerated container (0-5 ℃ for cream).
2. Automatic rolling machine
By using belt conveyor and core rotation (or pressure roller pushing), the coated cake dough is rolled into a cylindrical shape from one end. The rolling speed can be adjusted to match the production line rhythm, and the tightness is controlled by a pressure sensor to avoid looseness or cracking.
Cutting equipment
Cut the rolled long Swiss rolls into individual products (usually 5-8cm in length).
1. Automatic cutting machine
– Using reciprocating blades (or rotating circular blades) and positioning sensors to ensure consistent cutting length; The blade needs to be cleaned frequently (to avoid cream residue), and some equipment has a heating function (to prevent cake sticking to the blade).
Packaging equipment
Implement sealed packaging for single or multiple products to extend shelf life and facilitate transportation.
1. Material handling machine
Arrange the cut Swiss rolls neatly (in the same direction) and transport them to the packaging machine.
2. Pillow packaging machine
– Use food grade composite film (such as OPP/CPP) to package individual products, which can have nitrogen filling function (replace oxygen, preserve for 7-15 days), and print the production date and shelf life.
3. Packing/boxing equipment
Medium sized and above production lines can be equipped with automatic box packing machines (to pack multiple packaged products into cardboard boxes) and packing machines (to seal and code cardboard boxes).
Auxiliary equipment
1. Central Control System (PLC)
Integrate various device parameters (such as mixing time, baking temperature, and rolling speed) to achieve one click start stop and fault alarm, ensuring synchronous operation of the production line.
2. Baking tray cleaning machine
– High temperature rinsing and drying of reusable baking pans to remove residual cake crumbs and grease, in compliance with food hygiene standards.
3. Metal detector
– Before installation in packaging, check whether metal impurities (such as blade debris) are mixed in the product to ensure food safety.
Summarize
The core of a fully automated production line is “continuity+precise control”. For small production capacities (such as 1000-3000 units/hour), integrated equipment (multi link consolidation) can be selected, while for large production capacities (over 5000 units/hour), independent equipment combinations are required. Through the linkage of conveyor belts and control systems, fully automated production from raw materials to finished products can be achieved.
UFM2500P ultrasonic swiss roll cutting packaging machine is an advanced equipment integrating ultrasonic cutting technology and automatic packaging technology. It utilizes the high-frequency vibration of ultrasound to generate small vibrations between the cutting tool and food materials, thereby achieving fast and accurate cutting. At the same time, the device is also equipped with an automated packaging system, which can automatically complete the packaging of Swiss rolls according to preset parameters. It not only improves the cutting efficiency and accuracy of Swiss rolls, but also ensures the hygiene, safety, and production efficiency of food.
- Average speed: about 150-600 pieces per hour
- Color touch screen with User friendly interface
- Reliable and durable ultrasonic machine
- Increased quality and labor saving enhance capacity
- Improved portion quality and consistency
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.
Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions
