Roti Planta production line

Product overview

The Roti Planta Production Line from Shanghai Juheng is a complete system designed for high‑volume manufacturing of frozen, uncooked Roti Planta dough – the popular Malaysian stuffed flatbread made with margarine or butter filling, folded into a distinctive square shape.

This line uses a dual‑sheet method: a bottom dough sheet receives a precise layer of filling from an automatic depositor, then a top dough sheet covers it. The filled sheet is cut into uniform squares, film‑interleaved, and rapidly frozen.

End users simply pan‑fry directly from frozen – no thawing required. The result is a flaky, layered Roti Planta with evenly distributed filling in every bite.

Filling variations: In addition to margarine/butter, the line can accommodate other fillings such as banana (producing Roti Bawang), allowing manufacturers to offer multiple product varieties with minimal changeover.

Production Process

Stage 1: Dough & Filling Preparation

Two batches of dough are prepared in mixers. Filling (e.g., margarine, butter, banana puree, or sweet paste) is prepared in a separate tank.

Stage 2: Bottom Dough Sheeting

A continuous bottom dough sheet is formed via multi‑stage sheeting rollers.

Stage 3: Filling Spreading (Even Application)

An automatic filling depositor with a wide‑slot nozzle applies a thin, even layer of filling across the entire surface of the bottom dough sheet. The spreading thickness and width are PLC‑controlled.

Stage 4: Top Dough Sheeting

A second continuous top dough sheet is formed and laid directly over the filling‑covered bottom sheet.

Stage 5: Pressing & Lamination

The two dough sheets are pressed together by brush, ensuring the filling is fully enclosed and the layers bond without air pockets.

Stage 6: Cutting into Squares

A die cuts the continuous filled sheet into individual square Roti Planta pieces. Cut dimensions are programmable.

Stage 7: Film Interleaving (Top & Bottom)

A dual‑film applicator places a protective plastic film above and below each cut piece. This prevents sticking during freezing and storage.

Stage 8: Freezing & Output

The film‑interleaved Roti Planta pieces are conveyed into a freezer for rapid freezing, then stacked and packaged.

Key Advantages

1. Even Filling Distribution – Consistent Taste in Every Bite

Unlike rolled‑in filling methods where filling concentrates in the center, this line spreads filling evenly across the entire bottom sheet. Every piece has the same filling from edge to edge.

2. Dual‑Sheet Construction – Flaky, Layered Texture

Two thin dough sheets pressed together with margarine/butter create the signature flaky, layered crust of authentic Roti Planta when pan‑fried.

3. Dual‑Film Interleaving – No Sticking

Top and bottom film layers prevent Roti Planta pieces from sticking together during freezing and storage – customers can easily separate individual pieces.

4. High Capacity

Continuous sheeting, filling, cutting, and film‑interleaving deliver high throughput for large‑scale production.

Frequently Asked Questions

Q: What is Roti Planta?

Roti Planta is a Malaysian stuffed flatbread variant of Roti Canai, filled with margarine (often the Planta brand) and sugar. It is folded into a distinctive square shape before cooking.

Q: Can this line produce other Roti varieties like Roti Bawang (banana)?

Yes. The filling depositor can handle soft fillings such as mashed banana or meat

Q: Are the Roti Planta pieces fully cooked or raw?

Raw. They are frozen, uncooked dough pieces. End users pan‑fry directly from frozen.

Q: Do you provide after‑sales support?

Yes. On‑site installation, commissioning, training, spare parts, and remote diagnostics.