Toast Moulder

Product features
The main frame and dough contact assemblies are fabricated from
food-grade stainless steel via bending, seamless welding and brushed
polishing. Weld seams are rounded to eliminate residue trapping crevices,
supporting frequent hot water rinsing and sanitizer washing inside bakeries,
while resisting long term erosion from sugar and butter within dough for
reliable operation in humid workshops. This single-layer rolling forming
structure is equipped with two top manual adjustment handwheels for
tuning roller clearance and compression depth, compatible with baguettes,
olive shaped loaves, standard toast dough and other custom long bread
styles. Food-grade PU conveyor belts deliver fermented dough toward roller
assemblies; precision rollers squeeze trapped air out of dough to
homogenize gluten network before rolling dough into uniform toast logs.
Transmission hardware is enclosed inside dustproof housings to shield gears
and bearings from flour contamination and extend component service life.
The electric system runs on standard 380V/50HZ industrial power with
0.75KW rated power to sustain extended continuous production. Brake fitted
universal casters enable flexible relocation and secure stationary mounting.
Overall dimension L1900mm × W600mm × H1100mm, optional belt width
330mm / 600mm, conveyor height 688mm above ground for seamless
docking with upstream dividers and downstream tray loading equipment.
Net weight reaches 180Kg; the rigid frame absorbs operational vibration
without floor anchoring. Quick-release roller and belt modules simplify
cleaning and consumable replacement. Adjustable throughput ranges from
1900 to 7600 pieces per hour with standard output 6000pcs/h; operators
tune conveyor speed and roller pressure to process soft sweet toast, hard
artisan bread and other dough variants.

Product advantages
B-end operators including toast factories, bakery central kitchens,
artisan bread manufacturers and frozen pastry processors adopt this toast
moulder to replace manual rolling and forming work. Manual shaping relies
heavily on operator skill; inconsistent hand pressure creates uneven internal
crumb, large batch variance of baked toast volume and texture plus high
reject rate. Standardized mechanical rolling delivers uniform gluten
distribution, stable internal structure and consistent finished appearance to
reduce baking waste drastically. Adjustable parameters allow one machine
to produce square toast, baguettes, olive loaves and more to cut investment
on dedicated forming equipment. Wide throughput range supports small
custom orders as well as mass industrial production for broader application
scenarios. Stainless steel construction satisfies sanitation requirements for
food production certification and retail supplier audits to unlock bulk
wholesale toast contracts. Compatibility with standard 380V industrial power
avoids costly electrical system renovation for existing factories. Mobile
casters allow cross-line deployment during peak seasons and compact
storage during off seasons to raise equipment ROI. Standard conveyor
height integrates with existing toast tray loading hardware for automated
workflows and lower manual material handling labor. Consistent finished
quality strengthens brand reputation; lowered unit production cost
improves competitiveness for large commercial orders against manual
processing competitors. Modular architecture lowers maintenance difficulty
so regular workshop staff can complete belt replacement and routine
cleaning without specialist technicians to cut servicing expenditure.

Specifications
Power voltage Output ( pcs/h ) Size Weight Height from ground to conveyor belt(Mm)

0.75kw 380V/50HZ 1900-7600 6000 L:1900 W:600 H:1100 180kg 688mm

FAQ
1.Q: Can high moisture high butter soft toast dough be processed?
A: Yes, widen roller clearance and reduce conveyor speed; optional flour
dusters mitigate adhesion for extremely sticky dough.
2.Q: May I rinse rollers and conveyors directly with water?
A: Dough contact rollers and belts can be water washed; never spray water
onto electric cabinets, wipe electrical components using damp sanitized
cloth only.
3.Q: What bread types besides toast are supported?
A: Adjust roller and rolling settings to produce baguettes, olive loaves,
long soft sourdough and other elongated bread styles.
4.Q: Can the machine sustain multi-shift continuous production?
A: Transmission components have sufficient performance margin for
round-the-clock operation with scheduled food grade grease
replenishment.
5.Q: Can you supply engineering layout drawings?
A: 2D dimension drawings are provided for production line planning.
6.Q: Will hot humid bakery ambient damage electric parts?
A: Electronics reside inside dedicated waterproof enclosures rated for
typical bakery ambient conditions.
7.Q: Will high sugar sweet toast dough stick easily onto rollers?
A: Polished rollers mitigate adhesion; reduce line speed or add flour
dusting attachments for extremely sugary dough.
8.Q: Can splash guard enclosures be installed?
A: Custom transparent guards are offered to improve workspace hygiene.
9.Q: What pre-start checks are required after long idle periods?
A: Clear dough residue from rollers and belts, verify lubrication state, run
no-load test before feeding material.
10.Q: Is second floor installation feasible?
A: Install once floor load capacity meets requirements; low operational
vibration creates negligible structural stress.