Die Cut Flour Tortilla System
Delivers a Large Quantity of Different Size and Shape Tortillas
The Casa Herrera Die Cut system integrates a tri-roller sheeter that drops the dough to the flour covered conveyor, dough transfer conveyor, cross grain rollers to expand the dough sheet making the dough stronger, a set of flattening rollers to achieve the desired thickness, a rotary cutter sized to your specifications, a rework return conveyor to recycle the excess dough into the tri-roller sheeter hopper.
It delivers a large quantity of different size and shape tortillas into the Herrera energy efficient Odyssey oven.
Normal use on tortilla lines for frozen burritos, the line goes from a tri-roller extruder, a sheeting conveyor with flattening rollers, and a die cutter to cut perfectly round tortillas, apply the burrito filing and go through a cooler freezer.
Features:
- Tri Roller Extruder: Provides a continuous ribbon of dough to the sheeting system at variable speeds.
- Flour Duster, Top and Bottom: Dispenses flour on the conveyor belt and dough sheet.
- Cross Roller: Reduces dough thickness 90° to the direction of dough travel.
- Flour Brush: Removes excess flour from the top of the dough sheet.
- Pneumatic Cutting Station: Housing for cutter to cut product into desired sizes and shapes.
- Rework Return Conveyor: Picks up scrap dough web and deposits it on cross conveyor.
- Transfer conveyor drive: Feeds product onto oven’s first deck at constant speed.
