1. Biscuit molding host: The device consists of three parts: skinning, forming and recycling of residual materials;
2. One-time roll forming, high molding rate and good molding quality.
3. When replacing the product specifications, just replace the impression roller.
4. The drying box is assembled in sections and is easy to install and transport.
5, drying box: mesh belt furnace with stainless steel mesh to bring products, baking effect is good.
6. The fuel injection machine uses frequency converter to control the speed, the speed is stable, and the energy saving effect is good.
7. Fuel injection machine: The angle of the fuel injection head can be adjusted.
8. The whole machine is made of stainless steel in contact with food, which meets the hygiene requirements of food.

The device may contain : biscuit making machine

1>Dough Mixer /Dough biscuit machine/ Dough mixer for biscuit

2>Integrated forming machine for soft biscuit and hard biscuit

3>Salt/sugar spreading machine

4>Biscuit tunnel oven

5>Biscuit oil sprayer

6>Cooling conveyor for biscuit

7>Biscuit packaging machine

8>Biscuit filling machine (Optional for sandwich crackers)

How to use biscuit making machine in a factory

The production of biscuits in a factory include the steps of mixing, molding, baking and cooling. These are the four primary stages of biscuit production.
The first step involves feeding the ingredients – flour, sugar, fat and so on – into the mixers to prepare the dough. The mixing phase is usually done more than once with different speeds, but flour characteristics also play a role.
For hard biscuit,the second step requires the dough to be laminated and transferred to gauge rollers. For soft biscuits, no lamination and gauge rolls are required.It is in this stage that biscuits receive their shapes, either through cutting or molding.

The third stage has the biscuits baking inside of the oven where radiation, convection and conduction give the biscuits the correct color and volume. The biscuits are carried into the oven on a wire mesh band.
In the cooling stage, biscuits are placed onto 6- to 10 meter- cooling conveyors to cool at room temperature. According to Delon, natural cooling is preferred over forced cooling in order to maintain the texture quality of the biscuits.
The biscuits are then feed into packaging machines to be inserted into slug packs, pouch packs or family packs to be shipped to retailers. Industry and regulatory standards require that quality control checks be performed at every step of production.