
This line has a capacity ranging from 9,000 to 36,000 pieces per hour and working widths spanning from 600mm to 1200mm. These statistics showcase the scale and capability of this specialized production line.
Egg Tart/Pastel de Nata are crafted from delicate dough discs, precisely cut from cylindrical forms. These cylinders, which are essential to the process, can be effortlessly created using a Rademaker Laminator. These dough cylinders are seamlessly integrated into the Egg Tart production line, either through automated or manual placement.
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