Water Pastry Line

The Water Pastry Line consists of 4 parts.

1. DOUGH ROLLING UNIT
2. BOILING UNIT
3. SHOCKING UNIT
4. CHILLERS

As a dough rolling unit, we have developed the baklava dough rolling machine a bit more to make it suitable for water pastry dough. Our purposes for using this machine are;

1. To ensure that the boiling water is less contaminated by using less starch.
2. To produce dough more quickly.
3. The dough rolling unit consists of fewer parts, thus reducing the likelihood of malfunctions.

Boiling Unit

1. It is manufactured in lengths of 2.5 – 4 and 6 meters according to the customer’s capacity.
2. The boiling unit operates with hot water between 320 and 600 liters.
3. The water heating is done with a specially designed atmospheric burner group using natural gas.
4. The modular belt used on it is a commercially available belt. (In the future, it can be easily sourced from the market regardless of the manufacturer to continue production.)
5. The water level is electronically controlled and cannot operate without water.
6. Our most important feature is that when production is finished and the machine is stopped, the parts that need to be cooled on the machine cool down, and the machine automatically stops itself.

Shocking Unit

1. It is 2.5 meters long.
2. It contains 250 liters of water.
3. There is a pump that continuously circulates the water.
4. 2 filters clean the water during circulation.
5. 1 heat exchanger cools the circulating water (This allows the dough coming from boiling at 80 – 83 degrees to be shocked and cooled in 10-degree water.)
6. With the blades mounted on the modular belt, the boiled and cooled dough is portioned into desired sizes.

Chiller

1. It is our own production. Thus, we provide all services related to the machine to the customer.
2. An 8bg compressor is used.
3. It produces an average of 420 liters of cold water.