Designed for precision and versatility, this line combines advanced dough processing with multi-shape cutting capabilities. Quick-change cutters facilitate seamless transitions between shapes, while proprietary technologies guarantee consistent sizing and appearance. A compact yet high-performance system, it meets the demands of quality-focused croissant manufacturing.

Designed for small-scale production, this system enables precise control over dough dimensions and roll density, achieving ≈98% yield. It handles 2–6mm slices and accommodates custom shape trials. When combined with a cutting machine, it forms an efficient, integrated setup ideal for limited-volume croissant manufacturing.

Integrating automated forming and cutting processes, this production line supports flexible shaping and efficient changeovers. Its patented innovations ensure reliable output of uniform croissants in varied geometries, delivering operational simplicity and consistent results—an ideal foundation for versatile bakery production.

This production line integrates dough homogenizing, slicing, separating, and dual-rolling processes. It supports versatile shaping—including triangular, hexagonal, ring, and quincunx forms—with quick cutter changeover. Utilizing patented technologies, the equipment ensures consistent product size and shape, delivering reliable performance as an ideal solution for croissant manufacturing.

Designed for puff pastry, egg tart, Danish pastry, and more, this machine features a hard-chromium-plated roller for non-stick and durable performance. It automates dough sheeting, rolling, and withdrawing, allowing one operator to run multiple units and reducing labor costs. PLC-controlled sheeting ensures consistent quality and thickness. Customizable cutter devices and conveyor belt lengths are available to meet specific product shapes and layout requirements.

This specialized production line is designed for the efficient and versatile manufacturing of filled flatbread products — a globally popular dish consisting of dough (leavened or unleavened) wrapped around savory fillings, typically prepared by pan-frying, baking, or grilling.

This multi-layer bread production line integrates a PLC control system with a photoelectric sensing system for precise, adjustable operation. It features a primary forming host, secondary/tertiary forming hosts, a slitting line, a transition conveyor, a filling machine, and a kneading or blade cutting unit. Capable of simultaneous multi-variety production with customizable speed, size, and weight, its unique design creates bread with distinct layers and colors, enhancing product appeal and innovation to meet specific capacity requirements.

This bread production line is ideal for small to medium-sized bakeries, food processors, and restaurant chains. It enables efficient production of diverse bread varieties in various shapes and flavors while reducing costs and ensuring consistent, high-quality output. Featuring a three-stage dough pressing process, it preserves the dough's natural texture and supports precise, adjustable sizing with minimal weight variation.

Lotus Seed Paste Mooncake with Salted Egg Yolk is a popular Chinese pastry known for its unique combination of a savory salted duck egg yolk wrapped in sweet red bean or lotus seed paste, all encased in multiple layers of flaky, crispy pastry. This delightful treat offers a perfect balance of sweet and savory flavors. Our specialized production line is expertly designed to manufacture this and other similar multi-filled pastry products with precision and efficiency.

This essential bakery equipment precisely divides fermented dough into preset weights (30g–2000g, ±1% tolerance) and automatically shapes it into smooth, uniform rounds. Suitable for rolls, bagels, buns, and more, it ensures consistent size, shape, and texture while streamlining production for bakeries and food processors.

Incorporates ultrasonic high-frequency vibration cutting technology, designed specifically for soft and moist cakes. Achieves crumb-free, non-stick cutting while preserving cake structure and appearance—ideal for demanding applications like mousse cakes, cheesecakes, and cream cakes.

Designed for various cake molds, our system enables automated, drip-free batter deposition with high precision. Compatible with multiple batter types and mold configurations, it significantly enhances production standardization and line efficiency.

Fully automatic standard cake cutting machine with mechanical cutting system. Enables rapid layering and portioning of round, square, and other cake formats. Adjustable blade sets adapt to varying thicknesses and sizes, ideal for standardized cutting in medium- to high-volume production lines.

Professional cookie extrusion equipment featuring servo precision control and a modular mold system. Enables rapid design changeover and highly consistent extrusion, compatible with butter, shortcrust, and other dough types—enhancing production flexibility and output stability.

This aeration system, specially engineered for cheesecake production, delivers a uniformly dense yet airy texture through precise whipping technology. Its efficient and stable operation makes it the ideal solution for bakeries and shops to enhance both productivity and product quality.

A high-efficiency aeration system specially designed for cream and chocolate, which adopts advanced air injection technology to evenly incorporate air, creating an ideal smooth and fluffy texture. It is suitable for cream-based products as well as high-end baking and decoration applications.

Engineered for cooked dough chiffon cakes, our system integrates precise temperature management with high-efficiency mixing to ensure stable batter consistency and a delicate, uniform cake structure. Built with food-grade stainless steel for safety and easy cleaning, it helps bakeries achieve higher production efficiency and repeatable quality.

Designed for large-scale baking operations, this advanced cake aeration system integrates precision mixing and whipping technology to rapidly and uniformly aerate cake batters—ensuring consistent fluffiness and fine texture. With high-capacity processing and automated control, it significantly enhances production efficiency and product uniformity, serving as an essential solution for standardized, high-quality cake manufacturing.

Equipped with dual independent metering systems for simultaneous processing of two different fillings, enabling precise synchronized injection of dual-color/dual-flavor products. Suitable for stuffed pastries, cookies, and filled breads.

A new standard in mochi production technology. Its advanced feeding system delivers results that closely resemble handmade quality. The compact, integrated unit combines encrusting and tray-distributor & arranging functions in one machine. Capable of handling both traditional mochi and filling with innovative gelato varieties, it offers a versatile, all-in-one solution for high-quality mochi manufacturing.

Automatic forming for mooncake/maamoul in the food industry: After stamping the maamoul embryos with a die, mooncakes can be stamped into any required geometric shape.

Triple independent filling systems enable layered injection or mixed filling of three fillings, meeting advanced multi-flavor product requirements. Ideal for mooncakes and delicate pastries.

Integrated filling forming and automatic arranging functions enable continuous production from filling to pre-baking arrangement. Significantly reduces manual handling, ideal for Chocolate-filled cookies, Stuffed cookies (biscoitos, biscotti), Striped/two-tone cookies, Nastar pastries, Mochi, Mochi Ice cream, Daifuku. arrangement.

This machine is designed for high-volume production of Siomai, Philippine Siomai, Sui Mai, Pork Siomai, Shrimp Siomai, and Hawaiian Pork Hash in factory settings. Equipped with 2 parallel production lines, it integrates dough sheeting, filling, molding, and conveying into a seamless process—ideal for food manufacturers pursuing efficiency, consistency, and hygiene.

The HM-LXTB Automatic Steamed Dumpling Making Machine Steam Soup Dumpling Maker Machine is a high-efficiency solution for producing a variety of steamed buns and dumplings. Ideal for commercial kitchens and food production facilities, this machine is designed to create Steamed Soup Buns, Pork Buns, Stuffed Momo, Xiaolongbao, and more with precision and consistency.

This system ensures optimal dough quality via S-type kneading with adjustable cycles and thickness (0.8-1.8cm). An automatic powdering system maintains consistency, while simplified operation ensures safety and requires minimal labor.

Wuxi Henghao’s planetary egg mixers combine precision engineering with food-safe durability for commercial bakeries, pizzerias, and food processors. Equipped with 3 interchangeable agitators, our machines deliver uniform mixing for eggs, dough, whipped cream, and batters while complying with global food safety standards. Technical Specifications

A Rotary Oven is a high-capacity, commercial-grade baking system engineered for consistent, high-volume production. Its defining feature is a central rotating carriage (reel) that holds multiple trays of product. The Rotary oven is applicable for Maamoul, Kahk baking, Cookie Biscuits baking, Croissant Baking, Burger Bun Bread, Tin Bread, Bread Rusk, Toast Bread and Moon Cake Baking, etc. Technical Specifications

The spiral mixer machine lifts and flips the dough in the mixer tank onto the workbench, reducing the workload of employees and making the manual dough picking process more mechanized, thus saving time; Cooperate with multiple mixing tanks for rotation and use: achieve optimal machine utilization.

The flow packing machine has excellent performance in providing solid product packaging solutions for items such as bread, cake, chocolate, energy bar, tortillas, ice-lolly, vegetables, face masks, and more.