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Toaster Moulder

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  • Toaster Moulder
  • Toaster Moulder
Dough Moulder

Toaster Moulder

Toaster Moulder combines dough shaping and molding functions for toast and bread production lines. Its commercial configuration can be integrated between dough preparation and proofing stages.

Core Feature

1. Electrical supply: Uses 380 V power for compatible production sites.

2. Molding function: Shapes dough into toast-oriented forms for downstream proofing.

3. Production workflow: Links dough preparation with proofing and baking stages.

4. Commercial use: Suitable for repeat shaping tasks in bakery lines.

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Product
Parameters

We can design and develop according to the needs of our customers to meet the requirements of different clients.

Model

DB-307

Capacity (pcs/hr)

1000~3000

Dough weight (g)

50~600

Working width (mm)

380

Roller gap adjustment (mm)

1~15

Dimension (mm) - Length

630

Dimension (mm) - Width

1380

Dimension (mm) - Height

1100

Power (kW)

0.75

Weight (kg)

220

Voltage (V)

380

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OEM/ODM Services
For private-label and project orders, we can assist with logo placement, appearance customization, functional configuration, packaging and related production arrangements based on the confirmed specification.
FAQ
  • Q: Can the machine be part of an automated bread line?
    A: Yes. It can be coordinated with dividers, proofers and ovens in a commercial production line.
  • Q: What should a supplier check before project installation?
    A: Confirm the product workflow, dough handling sequence, available space and compatibility with upstream equipment.
  • Q: What stage does a dough moulder handle?
    A: It is used after dough preparation and portioning to shape dough before proofing or baking.

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Case
Showcase

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  • Applications

    Bakery project suppliers: Integrate shaping equipment into automated or semi-automated dough workflows.
    Foodservice equipment contractors: Specify the machine for commercial bread preparation areas.
    Equipment distributors: Match moulding equipment with upstream dough handling and downstream proofing processes.