PASTRY PRODUCTION LINE

Complete process flow

Raw material pretreatment (dough preparation + filling stirring) → Filling and shaping (Automatic filling machine, dough ratio can 

be set: For example, Cantonese 6:4, Suzhou 7:3) → Mold pressing (mooncake forming machine, pattern printing) → baking (tunnel 

oven) → cooling (mesh belt cooling line) → oil return (standing for 24-48 hours, room temperature 25℃) → packaging (fully 

automatic packaging machine, supporting nitrogen filling).

1. Materials and food safety

All equipment components in contact with food must comply with GB 4806 "National Food Safety Standard - Materials and 

Articles in Contact with Food" :

(1) Main material: 304 stainless steel (corrosion-resistant, easy to clean, suitable for long-term contact with flour, grease and 

sugar);

Vulnerable parts: Food-grade PU for conveyor belts (resistant to 120℃ high temperature and anti-sticking), food-grade 

silicone for sealing parts (oil-resistant and not easy to age).

(2) Cleaning design: The equipment should be equipped with a "CIP in-situ cleaning system" (such as dough mixers and mixing 

tanks) to prevent residual raw materials from breeding bacteria.

2. Energy consumption and environmental protection

(1) Energy-saving equipment: Select "variable frequency motors" (such as dough mixers and conveying motors, which save 20%-

30% energy compared to ordinary motors) and "waste heat recovery ovens" (preheating fresh air with oven exhaust gas, saving 

15% energy).

(2) Environmental protection requirements: If the oven uses gas, it must be equipped with a "flue gas purification device" (to 

remove cooking fumes and nitrogen oxides, meeting local environmental protection standards). The flour processing stage 

should be equipped with a "dust collection system" (to prevent dust pollution and protect workers' health).