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Product ID: SRPF

Semi-Automatic Spring Roll and Samosa Production Line SRPF Series ( SRPF)

The SRPF series machines are designed to make food products that include spring rolls, samosa and other types of foods that require thin skin wrappers. Various stuffings can be used such as beef, pork, seafood and vegetable. The SRPF series machines are perfect for use in production line style food processing.

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Dimensions	SRPF-20A	SRPF-45A	SRPF-90A
Baking Machine	(D)1080mm x (W)1020mm x (H)1650mm	(D)1080mm x (W)1200mm x (H)1820mm	(D)1700mm x (W)1300mm x (H)1800mm
Stuffing Depositor	(D)850mm x (W)600mm x (H)2000mm	(D)850mm x (W)600mm x (H)2000mm	(D)930mm x (W)550mm x (H)1950mm
Conveyor Belt	(D)4100mm x (W)820mm x (H)1000mm	(D)5100mm x (W)820mm x (H)1000mm	(D)6300mm x (W)940mm x (H)1150mm
Model / Products	Max. pastry width (mm) Width / Length	Capacity (Roll / Hour)	Power (KW)
SRPF-20A SPRING ROLL	above 220 / 150~250	1800-1200	18
SAMOSA	75-105 / 250-340	2160-1600	18
SRPF-20B SPRING ROLL	above 250 / 150-250	1800-1080	20
SAMOSA	75-120 / 250-340	2160-1600	20
SRPF-45A SPRING ROLL	above 220 / 220(adjustable)	2400	32
SAMOSA	75-105 / 250-340	4800	32
SRPF-45B SPRING ROLL	above 250 / 250(adjustable)	240	35
SAMOSA	75-120 / 250-340	4800	35
SRPF-45C SPRING ROLL	above 280 / 280(adjustable)	2400	37
SAMOSA	75-135 / 250-340	4800	37
SRPF-90 SPRING ROLL	above 150 / 150(adjustable)	4800	42
SAMOSA	75-150 / 250-400	4800	42

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Specifications:

• Max Pastry Width:
  • SRPF-20A: 220mm(special sizes can be accommodated)
  • SRPF-45A: 220mm(special sizes can be accommodated)
  • Pastry thickness:
  • SRPF-20A: 0.4-0.8mm
  • SRPF-45A: 0.4-0.8mm
• Power:
  • SRPF-20A: 15KW, 220/380/415V, 50/60Hz, 3 Phase
  • SRPF-45A: 32KW, 220/380/415V, 50/60Hz, 3 Phase
  • SRPF-90A: 42KW, 220/380/415V, 50/60Hz, 3 Phase

Features:

• Unique and Reliable Design
  • The SRPF series machines are designed to produce a continuous sheet of baked pastry skin to be cut. Both length and width of the pastry sheet can be adjusted to desired specifications. A stuffing depositor then places stuffing and glue paste onto the pastry sheet as it travels along a conveyor belt system. Workers on both sides of the conveyor belt can then wrap and roll these into spring rolls.
• Stages of Production
  • MIXING -> FEEDING -> BAKING -> CUTTING -> FILLING -> GLUING -> WRAPPING & ROLLING BY HAND