Introduction To Cake Production Line

In the existing mousse cake production process, each step is processed by a single device, and the semi-finished products are manually transferred between different processes to finally produce the mousse cake products that meet the requirements. The process is inefficient and difficult to achieve standardized and large-scale production; the mousse cake processing process requires the use of freezing equipment such as freezers for freezing and shaping, and the efficiency of manual loading and unloading is very low. When loading and unloading materials using the conveyor device, the transfer stations at the exit and entrance of the freezer do not match the transfer stations in the freezer, resulting in low utilization of the stations inside the freezer, which increases production costs; in addition, due to the large number of processes, the mousse cake production line is long. In order to save workshop area, it is usually necessary to set the production line into a serpentine rotary structure. Workers need to walk back and forth along the rotary channel, and the long walking time wastes labor, resulting in reduced efficiency.

This time, a rationally structured moss cake production line is provided, which realizes standardized and automated operations and greatly improves production efficiency. At the same time, it improves the matching degree between the transfer stations at the exit and entrance of the freezer and the stations inside the freezer, making it convenient for workers to pass through and saving production costs and labor.