Tortilla production line

Meta Description

Juheng tortilla production line: dough ball feeding, hot pressing, baking, cooling, stacking. Fully baked flour tortillas. 3600-7500 pcs/h, gas oven, SUS304. Turnkey solution.

Product Overview

The Tortilla Production Line from Shanghai Juheng is a fully integrated line designed for high‑volume manufacturing of tortillas using a hot press forming method.

Our system follows the authentic tortilla‑making process: individual dough balls are fed into a hot press, where they are instantly flattened and partially cooked under high temperature and pressure. The pre‑formed tortillas then travel through a 3-layer tunnel oven for final baking, followed by cooling and automatic stacking and counting.

This line produces soft, flexible, baked tortillas – ready for packaging

Production Process – Hot Press to Finished Tortilla

Stage 1: Dough Ball Feeding

The dough balls are fed onto a conveyor or directly into the hot press infeed. A pick‑and‑place mechanism or operator-assisted loading ensures consistent spacing.

Stage 3: Hot Press Forming (The Critical Step)

Each dough ball enters a hot press station equipped with heated upper and lower platens. The press closes under controlled pressure, instantly flattening the dough ball into a thin disc while applying heat. This partial cooking sets the structure and creates the characteristic smooth surface.

Stage 4: Baking (Gas Tunnel Oven)

The pre‑formed tortillas travel directly from the hot press into a multi‑zone gas‑fired tunnel oven. Independent temperature zones allow precise control of top and bottom heat, ensuring even browning, proper puffing, and the signature flexible texture. Baking time is adjustable via line speed.

Stage 5: Controlled Cooling

Baked tortillas exit the oven and pass through a multi‑tier cooling conveyor. This stage gradually reduces product temperature, preventing condensation and preserving flexibility.

Stage 6: Automatic Stacking

The cooled, finished tortillas enter an automatic counter stacker, which groups them into preset batch counts (e.g., 5, 6, 10 pieces per stack). Stacks are then conveyed to the packaging station.

Key Advantages

1. Authentic Hot Press Forming – Traditional Tortilla Texture

Unlike sheeting‑and‑cutting methods, hot pressing replicates the traditional tortilla‑making process. The high‑temperature, high‑pressure action creates a soft, flexible texture with characteristic spotting and a tender crumb.

2. Gas‑Fired Multi‑Zone Oven – Perfect Browning & Flexibility

Direct gas‑fired baking provides the high heat and controlled browning essential for authentic tortillas. Multiple independent temperature zones allow fine‑tuning for consistent color, puffing, and flexibility.

3. High Capacity

With multiple press heads and oven width configurations, the line scales to meet your demand.

4. Consistent Weight, Diameter & Thickness

Precise dough ball weight control + adjustable press mold dimensions + calibrated oven settings ensure every tortilla meets your exact specifications.

5. Low Waste – Virtually No Dough Scrap

Unlike sheeting‑and‑cutting lines that produce edge trim (5–15% waste), the hot press method uses no scrap – every dough ball becomes a tortilla.

Frequently Asked Questions

Q: How does hot press forming differ from sheeting‑and‑cutting?

Hot press uses individual dough balls pressed between heated platens – the traditional method for flour tortillas. It produces a softer, more flexible texture with no scrap waste. Sheeting‑and‑cutting creates edge trim and can overwork the dough.

Q: Does the line include a dough ball divider/rounder?

The standard line includes a dough ball feeder, but the divider/rounder can be integrated upstream. Please specify your requirements – we can supply a compatible unit.

Q: What fuel does the oven use?

Natural gas or LPG. Please specify your available fuel when ordering.

Q: Does the line stack tortillas automatically?

Yes. The automatic stacker groups finished tortillas into preset batch counts (e.g., 10 per stack).