Biscuit Production Line
Advantage of QHBake biscuit line
1. Multi-function for kind of biscuit production
2. Oven: Rock wool for insulation, GMP standard
3. Alloy roller stronger
4. Baking temperature accurately, adjustable.
5. Stainless steel oven mesh
6. Automatic process recording function
7. Exterior without sharp angles
8. Waterproof sandblasting coating surface
9. Energy saving, annual maintenance
QH series biscuit production line is the primary choice for the production of kinds of hard and soft biscuits. The biscuit plant equipment can be combined and displayed according to the customer's local space or biscuit technical requirements. By changing the molds and recipes, this planet is able to produce various types of high-quality biscuits. such as cream biscuit, sandwiching biscuit, soda cracker biscuit, animal biscuit, vegetable biscuit, etc. There are the diversified heating source for your operation(Electric, gas, fuel oil)
Main technical parameters
| Model |
QH-280 |
QH-400 |
QH-600 |
QH-800 |
QH-1000 |
QH-1200 |
| Production Capacity(kg/h) |
100 |
250 |
500 |
750 |
1000 |
1250 |
| Total Length(mm) |
29600 |
64500 |
85500 |
92500 |
125000 |
125000 |
| Baking temp(℃） |
190-240 |
190-240 |
190-240 |
190-240 |
190-240 |
190-240 |
Automatic baking tunnel oven usually has three main types：
Gas oven，Electrical oven and Hot air circulation oven depend on the natural resources of different needs and countries.
A: Electrical oven-Far infrared heating
The working principle is by the far-infrared heating element their arrangement and control make the heating uniform, there is an exhaust system to collect the steam and exhaust.
B: Gas oven-Direct Fired Oven
The working principle is gas ribbon burners fitted directly into the baking chamber. Various burner types make it possible to make a unique baking profile for every product.
The burner controls are split in top and bottom heat and in more zones.
C: Hot air circulation oven- Convection (indirect) type
The working principle is indirect air impingement and optimization of the well-known convection principle. The heat from the gas burner is exchanged in the heat exchange above the baking chamber. The baking air is not mixed with the combustion air. Direct Impingement ovens are also available, where combustion air is circulated in the baking chamber.
Top sale biscuit in the market
Hard biscuit Soft biscuit Soda cracker biscuit
Sandwich biscuit Chocolate enrobing biscuit Walnut cake biscuit
Jam filling biscuit Finger biscuit Pilot biscuit
