I.説明

Baked formed crisps are a crispy snack. They are made from flour, starch, or grain flour as the main raw material. The process includes mixing, forming, and baking. The product is not fried. It has low oil content. The texture is crisp and light. Shapes are varied. Flavors can be sweet or salty. This product fits the current trend of healthy snacks.

This production line is a complete set of equipment. It includes mixing, forming (sheeting or extrusion), baking, oil spraying, seasoning, cooling, and packaging units. The whole line runs continuously. Materials move automatically between steps.

II.Process Flow

Flour, water, oil, and other ingredients are mixed to form a dough or batter. The dough goes through a sheeter. It is pressed into an even thin sheet. Then it is cut into the desired shapes by a cutting mold. Batter can be formed directly by an extruder. The formed pieces enter a continuous baking oven. Hot air circulates at a set temperature. The pieces are baked until crisp and golden. After coming out, they pass through an oil sprayer. A small amount of oil is sprayed on the surface. Then they enter a drum seasoning machine. Seasoning powder is added and coated evenly. After cooling, the product is ready for packaging.

Reference process: Mixing → Sheeting/Extrusion → Baking → Oil spraying → Seasoning → Cooling → Packaging

III.Equipment Composition

The line includes a mixer/batter tank, sheeter with molds/extruder, continuous baking oven, oil sprayer, drum seasoning machine, cooling conveyor, packaging machine, and an electrical control system. All units are connected by conveying devices. Different shapes can be produced by changing molds, such as round, square, wavy, or grid patterns. Thickness can also be adjusted from 0.5 to 3 mm. The whole machine is made of stainless steel and food-grade materials. Key parts are from reliable brands. The equipment runs steadily and lasts long.

IV.Technical Parameters

 V.Capacity

Hourly output ranges from 100 kg to 500 kg. Multiple sizes are available. Customization is flexible. It suits both small trial runs and large-scale production.