This Line Consists Of:
Dough Extruder
Four Pass Dough Sheeter
Make Up Table
Depositor

Excess Dough  return conveyor
Conveyors
3 Dies

Dough Thickness: 1/16″ Minimum
Weight Of Pie: 2oz – 12oz
Weight Of Pie Filling: 1/2oz Minimum
Die#1: 5-5/8″L x 3-3/4″W 4.5oz
Die#2: 5″L x 3-1/2″W 3.75oz
Die#3: 3-3/4″L x 3-5/8″W 3.9oz
Rated For up To 12,000 Pies Per Hour

System includes Colborne dough extruder with 28” x 16” x 20” deep stainless-steel hopper, including split bottom with (2) 6” diameter x 32” long horizontal screws, extruding dough through 3” x 7” opening to sheeter. 

Screws are driven by 10 HP, 230/460V, 3/60Hz motor thru heavy-duty gearbox.

Extruded dough is fed onto 10” wide x 48” long infeed conveyor, through primary set of rollers with (2) 12” diameter x 6” face rolls – top roll is ribbed, bottom roll is smooth. Dough is then fed thru 3 sets of 4” diameter x 7” face rolls, discharging to 9” wide x 6’ long incline conveyor with stainless steel frame, leading to 6’ long horizontal conveyor with rotary dough cutter mounted above belt.

Filler includes a stainless-steel cone hopper with positive displacement pump.

After the dough is cut, excess dough is conveyed on 4” wide x 10’ long incline conveyor back to the dough extruder hopper. Assembled product is conveyed by 6” wide x 80” long stainless-steel incline conveyor.