Roujiamo Production Line
EQUIPMENT PARAMETERS
EQUIPMENT CAPACITY 3800-4200PCS/H(100G)
EQUIPMENT DIMENSION 21193mm(L)*1926mm(W)*1632mm(H)
POWER SPECIFICATIONS 3PH 38OV 50HZ 20KW
Product Overview
The Frozen Roujiamo Bun Dough Production Line from Shanghai Juheng is a complete system designed for high‑volume manufacturing of raw, frozen Roujiamo (Chinese burger) dough blanks – Tongguan style. These frozen buns are shipped to restaurants, foodservice operators, and home users who finish them on a griddle or in an oven before adding filling.
The line replicates the traditional Tongguan bun making process: a thin dough sheet is brushed with oil, rolled into a tight log, divided into individual dough balls, pressed flat into a disc, and then frozen. The resulting raw dough blank has a layered structure that becomes crisp and flaky after cooking – the authentic texture of a proper Roujiamo.
Production Process – From Dough to Frozen Disc
Stage 1: Dough Preparation
The dough is prepared, then loaded into the line‘s hopper.
Stage 2: Multi‑Stage Sheeting
The dough passes through a series of sheeting rollers and stretching machine, progressively reduced to a uniform, continuous ultra-thin dough band.
Stage 3: Oil Brushing
A precision oil applicator brushes a thin, even layer of oil onto the dough sheet surface. This oil layer promotes flakiness during final cooking.
Stage 4: Rolling into a Dough Log
The oiled dough sheet enters a mechanical rolling unit that curls the sheet into a tight, continuous dough log.
Stage 5: Dough Dividing (Individual Balls)
A clamping cutter divides the dough log into individual dough balls. The cut balls are separated for pressing.
Stage 6: Pressing into Discs
Each dough ball passes through a high‑precision pressing machine that flattens it into a uniform disc.
Stage 7: Freezing & Output
The raw dough discs exit onto a conveyor and enter a freezer for rapid freezing. Frozen discs are stacked, and packaged – ready for distribution.
Key Advantages
1. Authentic Tongguan Layered Structure
The sheeting → oiling → rolling → pressing sequence creates a dough disc with distinct concentric layers. After freezing and final cooking, these layers separate into a crisp, flaky exterior and a soft interior – exactly like traditional Roujiamo.
2. Frozen, Ready-to-Ship Format
The rapid freezing line locks in the layered structure. Perfect for export and bulk distribution.
3. Consistent Weight & Diameter
Precise dough dividing and pressing ensure every bun meets your exact specifications – critical for portion control and restaurant consistency.
