This is the raw material inlet of the equipment, used to store the kneaded dough or batter, and to deliver the raw materials evenly and stably to the next stage.

Here you can set key parameters such as dough thickness, size, production speed, and temperature to achieve automated production and precise control.

The dough is pressed into flat breads of a set thickness and shape using rollers. Each flatbread is uniform in size and thickness, improving product standardization.

Typically, electric or gas heating methods are used to heat the dough until it is fully cooked, resulting in a golden color and a unique texture.

The freshly made pancakes are very hot, and the air-cooling system here quickly cools them down. This prevents the pancakes from becoming soft and sticky due to residual heat.

This is the final outlet for the finished product; the cooled dough is transported here. You can collect the finished product directly here and connect it to subsequent packaging equipment.