Automatic Wafer Egg Roll Machine

The equipment is the new type egg roll unit which adopts the international advanced technology and uses the natural gas as the fuel. It is the newest full-automatic and super fine double-way & double-color egg roll unit. This unit solves the high costs that caused by the old ones.

The unit includes the beating system, pulp sending system, material filling system, color mixing system, layer system, transmitting system, cooling system etc. This plant has compact structure and stable performance, so it is the ideal choice for you to invest.

full set production line including:

Material Mixer

Baking Machine

Material Feeder

Center Filler

Discharge Conveyor

Cooling conveyor

Forming machine

New popular products keep renew, detailed craft and equipments please contact
Mr. Patrick Lee ,
If any associates around you has interest in food industry investment please don't hesitate contact me.
mobile phone &whatsapp : +86 13817290632
Email:orange(at)
Skype: 04

The unit is the ner type egg roll unit which select the international advanced technolohy and adopt the natural gas as the fuel. It is the newest fully automatically unit. This unit solves the high costs that caused by the old ones. The unit includes the mixing system, material filling sysem, color mixing system, layer system, transmitting system, cooling system etc. The structure of the unit is good and can be operated steady. The unit has been the ideal equipment for your invertment.

The machine is the new type egg roll unit which adopts the international advanced technology and uses the natural gas as the fuel. It is the newest full-automatic and super fine double-way & double-color egg roll equipment. It solves the high costs that caused by the old ones.

The machine includes the beating system, pulp sending system, material filling system, color mixing system, layer system, transmitting system, cooling system etc; It has compact structure and stable performance, so it is the ideal choice for you to invest.

Dough strips with a high sugar content (40-70%) are poured onto a rotating heated baking drum or a baking ring. After baking, stripping knives release the flexible dough bands, which are then wound around mandrels to form wafer sticks. Cut to the required length and fed to a collecting conveyor. The thickness and the width of the strip of batter can be adjusted.

The sticks are cut to the desired length and move via a chute or a stick elevator to a collecting belt.
Additional devices such as pressing belts, pillow shape cutter, cream filling units or the double pouring device allow numerous value-added variations of the simple