Die Cut Flour Tortilla System
Delivers a Large Quantity of Different Size and Shape Tortillas
The Casa Herrera Die Cut system integrates several in-line pieces of equipment to achieve a desired cut thickness before baking. A tri-roller sheeter drops dough to a flour covered conveyor with cross grain rollers that expand the dough sheet, increasing the dough strength while reducing the thickness. Next, a dual roller sheeter finalizes the final thickness with adjustable rollers gaps before transferring onto a final conveyor to be cut into tortillas using a rotary cutter sized to your specifications. A rework return conveyor is used to recycle excess dough back into the tri-roller sheeter hopper, reducing waste.
The Casa Herrera Die Cut system integrates several in-line pieces of equipment to achieve a desired cut thickness before baking. A tri-roller sheeter drops dough to a flour covered conveyor with cross grain rollers that expand the dough sheet, increasing the dough strength while reducing the thickness. Next, a dual roller sheeter finalizes the final thickness with adjustable rollers gaps before transferring onto a final conveyor to be cut into tortillas using a rotary cutter sized to your specifications. A rework return conveyor is used to recycle excess dough back into the tri-roller sheeter hopper, reducing waste.
- The Die Cut system delivers large quantities of cut tortillas into the Casa Herrera oven.
A Die Cut system is generally used for tortilla lines that specialize in frozen burrito due to their perfectly round cut tortillas making filing and folding quicker and more efficient before being frozen.
