Baklava and Fillo Lines
There are two ways to produce a fillo sheet. On the extruder line the dough passes through a screw extruder and a precision extrusion head to become a sheet. On the stretching line the dough is laminated first and then drawn out across its width until it thins.
Both lines end with drying oven conveyors. The conveyors can be gas fired or electric, and cooling ventilators, starch dispensing units and a collecting unit are added along the way. The build is entirely stainless steel and designed for easy assembly on site.
- Method
- by extruder or by stretching
- Drying
- gas fired or electric conveyor
- Units
- cooling ventilators, starch dispensing, collecting
- Material
- stainless steel
- Two methods, by extruder and by stretching
- A screw extruder with a cooling unit and a precision extrusion head
- On the stretching line: lamination, stretching, drying, cooling and collection
- Drying oven conveyors, gas fired or electric
- Cooling ventilators
- Starch dispensing units
- A collecting unit for the finished product
- Entirely stainless steel, designed for easy assembly on site
- A choice of thicknesses and working widths
Two methods
The same product by two different routes. Which one suits depends on the texture and the capacity you want.
Fillo and baklava line by extruder
The dough passes through a screw extruder and comes out of the precision extrusion head as a sheet. A cooling unit on the extruder holds the dough temperature.
- A screw type dough extruder with head
- A cooling unit on the extruder
- A precision extrusion head
- Drying oven conveyors, gas fired or electric
- Conveyor belts and cooling ventilators
- Starch dispensing units
- A collecting unit
- Entirely stainless steel
- Method
- screw extruder
- Cooling
- unit on the extruder
- Drying
- gas fired or electric
- Material
- stainless steel
Fillo line by stretching
A line that puts as little stress on the dough as possible. The result comes close to hand-crafted fillo in texture and in taste.
- Lamination, stretching, drying, cooling and collection
- Handling that puts little stress on the dough
- A texture and taste close to hand-crafted fillo
- It adapts to different recipes
- Models with different thickness capabilities
- A choice of working widths
- Stages
- lamination, stretching, drying, cooling, collection
- Texture
- close to hand-crafted
- Models
- by thickness
- Width
- a choice of
Tell us your sheet thickness, its size and your hourly target, and we will pick the method and the drying type for it.