Efficient Automation for Burger Bun and Soft Dough Production

As global demand for burger buns and soft bread products continues to grow, bakeries and food processors are under increasing pressure to deliver consistent quality while controlling labor costs. Manual dividing and rounding not only limit output but also lead to variations in product size and shape.

The Henghao Burger Dough Buns Production Line is designed to address these challenges by combining accurate dough dividing and automatic rounding into one streamlined process, making it an essential solution for modern bakery automation.

What Is the Henghao Burger Dough Buns Production Line?

The Henghao Burger Dough Buns Production Line is a high-performance bakery machine that precisely divides fermented dough into preset weights and automatically forms smooth, uniform dough balls.

• Dividing range: 30g–2000g

• Weight tolerance: ±1%, with errors as low as 0.5–1.5 g per piece

• Continuous, standardized operation for stable production results

The system is suitable for producing burger buns, rolls, bagels, and a wide variety of soft dough bakery products.

Key Advantages of Henghao Dough Dividing and Rounding Technology

High Accuracy and Consistent Product Quality

The production line ensures extremely low weight deviation, delivering uniform dough portions that bake evenly and meet strict quality standards. This consistency helps bakeries strengthen brand reputation and reduce product waste.

Significant Labor Cost Savings

• 1–2 operators can replace 3–6 manual workers

• Capable of processing 10–15 bags of bread flour per hour (25 kg per bag)

• Reduced employee workload and improved production efficiency

High Output for Medium and Large Bakeries

The HM-5P configuration features 5 dividing pistons, allowing the machine to divide 5 dough pieces per cycle and achieve an output of up to 10,000 dough pieces per hour, making it suitable for high-volume bakery production lines.

Suitable for Multiple Dough Types and Formulations

The Henghao Burger Dough Buns Production Line is designed to handle a wide range of enriched and soft doughs, including:

• Hong Kong-style soft dough

• Taiwanese-style bread dough

• Japanese-style soft buns

• European-style enriched dough

It processes wet ingredients smoothly, such as eggs, water, oil, liquid milk, cream, condensed milk, cream cheese, and other dairy-based materials, without compromising dough structure.

Hygienic Design and Durable Construction

Food safety and long-term reliability are key considerations in bakery production. Henghao Machinery incorporates hygienic and durable materials throughout the machine:

• Food-grade 304 stainless steel outer structure

• Dough-contact parts made of food-compliant alloy materials that never rust

• Food-grade conveyor belt with non-stick coating

• Smooth surfaces for easy cleaning and maintenance

This design supports stable operation in continuous production environments while meeting food safety requirements.

Technical Specifications

• Model: HM-FG

• Dimensions: 730 × 1170 × 1465 mm

• Machine Weight: 715 kg

• Power: 1.7 kW

• Rated Frequency: 50 / 60 Hz

• Voltage: 3P 380V

• Operating Temperature: 0–36 ℃

How This Production Line Enhances Bakery Competitiveness

By integrating the Henghao Burger Dough Buns Production Line, bakeries and food processors can:

• Reduce monthly labor costs

• Improve production efficiency and output stability

• Increase gross profit margins

• Deliver standardized, uniform products at scale

• Strengthen competitiveness in local and international markets

Final Thoughts

The Henghao Burger Dough Buns Production Line is a practical and cost-effective automation solution for bakeries seeking precision, efficiency, and scalable production. With accurate dough dividing, gentle rounding, and hygienic design, it provides a strong foundation for upgrading or expanding modern bakery operations.

For bakeries planning long-term growth and automation, this production line is a reliable investment that balances performance, quality, and operational efficiency.