This automatic cake production line is designed for large-scale baking operations and is capable of producing a wide range of products, including brownies and jam-filled cupcakes. The standard production capacity is 500–1000 kg/h and can be customized to meet specific process requirements.
The production line adopts a highly automated control system, significantly reducing labor costs while ensuring consistent product quality through precise parameter control. It enables standardized and efficient production for industrial bakeries.
Equipped with advanced cooling, pneumatic control, and high-speed automatic whipping systems, with multiple mixing modes to ensure uniform batter aeration. The system also includes a food-grade rotor pump capable of conveying materials up to 12 meters, enabling separation between different processing stages. This results in finer texture, uniform color, and extended shelf life.
Designed for accurate and consistent depositing of various batters, including sponge cake, pound cake, and cheesecake. The depositor ensures high filling precision and repeatability while reducing product exposure to maintain hygiene standards.
A dedicated tray greasing machine used in automatic cake production lines, especially suitable for integration with the cake depositor. The system automatically sprays oil onto baking trays prior to batter depositing, with precise positioning and controlled oil volume. This automation reduces labor costs, lowers labor intensity, and ensures consistent demolding performance.
The tunnel oven features a modular design and can be customized in length to meet production capacity requirements, enabling continuous and efficient baking. It supports multiple heating options, including electricity, fuel oil, gas, and thermal oil, allowing adaptation to different factory energy conditions.
This system automatically removes cakes after baking and seamlessly connects the oven discharge to the cooling conveyor. By utilizing vacuum suction technology, it can be configured with 1–4 suction units to meet different capacity requirements, enabling stable high-frequency pick-and-place operations.
At this stage, baked cakes transition from baking to a packaging-ready condition. High-intensity UV lamps are installed above and along the conveyor sides to sterilize both product surfaces and conveyor belts by disrupting microbial DNA. This effectively inhibits microbial growth, ensures a clean and hygienic cooling process, retains moisture and texture, and significantly extends shelf life.
This production line integrates mixing, tray feeding, forming, storage, and baking into a semi-automatic system, enabling efficient production from raw materials to finished products. It achieves an optimal balance between automation and manual flexibility, helping customers quickly establish standardized cake and cookie production capabilities.
