PAPA Automated Forming Technology Streamlines Industrial Baozi Production

The machine is built around separate functional modules that operate in sequence. This structure is intended to keep production continuous and stable, from dough preparation through final shaping.

The overall workflow links dough pressing, portioning, filling and forming, with each stage controlled to maintain consistency across a production run.

Three stages form the central production process, according to the machine’s specifications.

• Dough pressing system: Uses S-shaped continuous folding and rolling technology. Three pressing rollers are designed to gradually improve dough elasticity and sheen.
• Dough dividing system: Controls dough width and thickness to help maintain consistent product weight after forming.
• Filling and forming system: A dedicated filling machine supplies the filling, while a pinching cutter and blade cutter enable a range of product shapes.

Published specifications list the machine’s operating ranges and construction materials.

The system uses a Mitsubishi PLC and photoelectric sensors, while food-contact surfaces are made from SUS 304 stainless steel. Dough moisture can range from 38% to 50%, and the press can apply 1 to 99 pressure cycles with a thickness range of 0.8 to 1.8 cm and a maximum single-batch capacity of 15 kg.

The equipment is designed around industrial production stability and food-safety requirements.

• Automated control: A Mitsubishi PLC system and high-precision photoelectric sensors reduce the need for manual intervention.
• Texture optimization: Multiple pressing stages are intended to improve the elasticity and density of the dough wrapper, mimicking the effect of manual kneading.
• High compatibility: Production speed, product size and filling ratio can be adjusted for products with different moisture levels and pastry styles.
• Hygiene standards: All parts that directly contact food are designed to meet food-safety and hygiene requirements, with a simple structure intended to make cleaning and maintenance easier.

The machine can adjust production speed, product dimensions and filling ratios, allowing it to handle a range of dough moisture levels and pastry-type products. Its food-contact components are specified for hygiene compliance, and the structure is designed for straightforward cleaning.