Börek and Yufka Lines
Börek, yufka, sambusak, spring rolls and mini rolls are all produced on the same principle: the dough first passes through rollers into a continuous band, then it is stretched across its width until an almost transparent film is formed.
The line is built in three sections. A five-roll sheeter on a movable frame produces the continuous band, and a three-roll gauging station sets the thickness. The stretching section opens the dough out across its width. At the outlet of the drying tunnel a conveyor with lengthways and crossways knives cuts sheets from the band, synchronised with it.
- Band speed
- 1,000 metres per hour
- Net width
- 1.2 metres
- Yufka width
- 40 cm - 1.20 m
- Sections
- sheeting, stretching, oiling, drying
- A continuous band at 1,000 metres an hour
- A net band width of 1.2 metres
- Adjustable dough thickness
- The yufka opens from 40 centimetres up to 1.20 metres wide
- A five-roll sheeter on a movable frame
- A three-roll gauging station
- The oiling section has many outlets, opened and closed to suit the product
- A drying tunnel with synchronised lengthways and crossways cutting
- It can be connected to a packing machine
- Börek, banitza, rolls, round pies, sambusak, spring rolls, mini rolls
Two lines
Both open thin dough by stretching. Where they differ is whether the line also fills and shapes.
Thin dough line with filling
A plant that produces the thin dough and then fills and shapes it on the same line. It is set up for börek, banitza, rolls and round pies.
- Filling and shaping happen on the line
- A five-roll sheeter on a movable frame
- A three-roll gauging station
- A stretching section that brings the dough down to an almost transparent film
- A drying tunnel
- A cutting conveyor with synchronised lengthways and crossways knives
- An oiling section
- A band at 1,000 metres an hour, 1.2 metres net width
- It can be connected to a packing machine
- Band speed
- 1,000 m per hour
- Net width
- 1.2 m
- Cutting
- lengthways and crossways, synchronised
- Products
- börek, banitza, rolls, round pies
Thin dough by stretching
A line that produces yufka only. The dough thins as it passes through the sheeting and stretching steps, it is oiled, and it comes out as sheets.
- First section: the dough passes from the head of the machine and reaches the required length after three gauging rollers
- Stretching section: it opens from 40 centimetres up to 1.20 metres
- The dough comes down to an almost transparent film
- The oiling section has many outlets
- The outlets are opened and closed to suit the product
- Make-up tables and baking or drying ovens can be added
- Yufka width
- 40 cm - 1.20 m
- Sections
- sheeting, stretching, oiling
- Gauging
- three rollers
- Add-ons
- make-up tables, ovens
Tell us the product, the sheet size and how many kilograms an hour you need, and we will lay the line out for it. Make-up tables and baking or drying ovens can be added.