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Automatic Salapao Machine – Bun Maker
The Automatic Salapao Machine is designed for producing various types of buns, including round, unpleated, and 12-pleated varieties. It is widely used in factories, cafeterias, culinary schools, bakeries, and pastry businesses. This machine significantly enhances production efficiency, reducing time and labor costs. It offers precise control over ingredient usage and ensures consistent product sizing.
Footprint: 70 x 155 x 165 cm
- Constructed from durable stainless steel, ensuring food-grade safety and preventing contamination.
- Capable of producing both 12-pleated and smooth (unpleated) buns.
- Adjustable sizing for buns is available, along with precise filling control.
- Maximum production rate: 1 large bun every 3 seconds (equivalent to 1200 buns/hour).
- Reduces production time and costs while maintaining standardized bun dimensions.
- Weight range per bun: 25g – 200g.
Front view of the machine (actual unit photo).
Side view showing increased workspace.
Robust and durable front design.
2-in-1 Capability: Can produce both round (smooth) and pleated buns.
Performance and Features
- The machine utilizes a spiral kneading system followed by vertical extrusion and a vacuum suction system to accurately inject filling into the dough.
- Dough is kneaded and formed. All machine parameters, including speed, bun size, and filling amount, are fully controllable.
- Compact structural design for easy assembly, disassembly, and maintenance of food-contact parts and the exterior.
- Constructed entirely from high-grade Stainless Steel (SUS304), meeting national food hygiene standards. Provides a refined appearance and ensures user safety.
Buns can be produced with pleats or as a smooth, round shape.
Technical Parameters
- Production Capacity: Up to 3,000 buns per hour (adjustable).
- Product Weight Range: 10g – 90g per bun (achieved via adjustable nozzles).
- Voltage: 220V / 380V (Selectable).
- Power Consumption: 2.4 KW.
- Machine Dimensions (L x W x H): 1530mm x 670mm x 1650mm (Includes hopper height and conveyor length).
Conveyor belt for bun discharge.
Upper motor for precise filling injection.
Control panel for comprehensive machine operation.
Working Principle
- The dough is uniformly rolled and kneaded before being vertically extruded and pressed into a hollow shape.
- The filling system precisely cuts and mixes the filling, preventing adhesion and ensuring smooth flow into the dough tube.
- The dough cylinder is formed and cut into individual buns, available in round or 12-pleated configurations.
- Formed buns are automatically discharged onto the conveyor belt.
✅ 12-Pleated Buns
✅ Smooth (Unpleated) Buns
Bun size is typically formed at an ambient temperature of 35 – 45 degrees Celsius.
Components
- Hopper
- Screw
- Adjusting Part
- Rubber Ring Adjuster
- Cutter
- Cutter Holder
- Filling Nozzle Nut
- Unloading Device
- Shaft
- Gasket
- Fixed Conveyor Belt
- Large Filling Nozzle Nut
- Shaft Sleeve
- Motor Base
- Discharge Connector
- Small Pump
- Filling Lamp
- Shaft Support
- Motor
Safety Precautions
- Ensure proper grounding connection before powering on the machine.
- Operate the machine in an ambient temperature range of 5°C to 35°C. Air conditioning is recommended for optimal performance.
- Do not operate the machine barefoot or while wearing open-toed footwear.
- Secure the sealing plate of the forming die and tighten all screws before starting operation.
- The machine must not be operated in reverse; this can cause damage to internal components.
- A dedicated supervisor (minimum 1 person) must be present during operation. Do not reach into the dough kneading screw or filling channels to avoid accidents.
- Do not insert hands or foreign objects into the forming block during startup to prevent accidents and damage.
Operating Guidelines
- Attachments must be properly secured and aligned during installation and removal. Always verify secure connections before operating the machine.
- The automatic bun making machine requires proper grounding.
- Reverse electrical current can damage machine components.
- Never insert hands into active operating sections of the machine.
- Avoid placing tools, objects, or other solid materials on the machine during operation.
Operates on standard household AC 220V power.
Cleaning and Maintenance
- After each use, disassemble the relevant parts for cleaning and reassemble correctly.
- The special forming cutter should be cleaned and lightly lubricated with cooking oil after each use to prolong its lifespan.
- For parts requiring long-term lubrication, apply grease to the cam groove of the forming plate.
Filling insertion port.
All parts are designed for easy disassembly and cleaning.
Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Thin bun base with filling leakage | Bun is too thick and short, leaving insufficient space for filling. | Adjust bun thickness or height to ensure adequate space for filling. |
| Overly thin bun with filling leakage | Bun cutting and forming occur too early during dough extrusion, leading to filling leakage. | Adjust the spring and rollers around the forming plate to be tighter. |
| Hollow bun texture or uneven filling distribution | Filling is too stiff and does not flow smoothly into the cylinder. | Adjust the filling recipe to achieve a softer, smoother consistency. Ensure ingredients are uniformly sized. |
Frequently Asked Questions (FAQ)
| No. | Question | Answer |
| 1 | What can the machine produce? | It can produce perfectly uniform pleated buns, as well as un-filled buns, and other baked goods with similar dough characteristics. |
| 2 | Production Speed? | The automated system greatly increases production speed compared to manual methods, ideal for high-volume production. |
| 3 | Can bun size be adjusted? | Yes, adjustable. Dough and filling quantities can be set to achieve desired sizes and weights. |
| 4 | Are the machine materials safe? | The machine is constructed entirely from food-grade stainless steel, ensuring cleanliness and hygiene. |
| 5 | Is it easy to operate? | The machine is designed for user-friendliness with an intuitive control panel, allowing for quick operator training. |
| 6 | Cleaning and Maintenance? | Food-contact parts are easily removable for cleaning to prevent buildup of dough or filling residue. |
| 7 | How many operators are required? | Only one operator is needed to load dough and filling and oversee machine operation. |
| 8 | Quality of pleats? | The machine features a precise pleating mechanism, ensuring consistent and attractive pleats on every bun. |
| 9 | Supported filling types? | Supports a variety of fillings, including cream, minced meat, red bean paste, or any filling with appropriate viscosity for forming. |
| 10 | Warranty and Service? | Includes a 1-year (365 days) warranty with technical support and readily available spare parts post-sale. |
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061-509-6388 (Chompoo)
098-997-4199 (Fern)
0615096199 (Banz)
0818071445 (Mint)
E-mail : [email protected]
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