I. Core equipment of the biscuit production line

    Raw material handling system
 Vacuum mixer: made of stainless steel (304 standard), with PLC programming to control the mixing speed and time, to avoid dough gluten
 Automatic feeding device: continuous supply of dough to the molding machine through the conveyor belt

    Molding unit
 Extrusion molding machine: adopts P308 extrusion head, through customized molds to achieve long and thin strips of molding (can be adapted to the curvature of the nails)
 Surface decorative module Integrated automatic sugar/almond slicing device for precise attachment of “fingernail” decorations.

    BAKING SYSTEM
 Three temperature zones tunnel oven:
 Zone 1 (shaping): upper heat 200°C for quick shaping
 Zone 2 (maturing): lower heat 180°C for even penetration
 Zone 3 (coloring): temperature-controlled caramelization reaction with automatic sensing of color development at the edges
 HEAT SOURCE OPTIONS: Electricity/gas/oil (Italian Biotronik). Heat source options: electric power / gas / oil (Italy Baxter burner to ensure the accuracy of temperature control)

    Back-end processing line

    Oil spraying machine: surface spraying grease to enhance the gloss
 Cooling conveyor: natural cooling to room temperature to prevent cracking
 Residue recycling machine: automatic recovery of trimmings for recycling

Packaging automation

    Pillow Packing Machine: Individually sealed to prevent moisture
 Packing Robot: Integration of whole column palletizing


Production process key control points

Dough modulation Low-speed mixing ≤ 3 minutes, moisture content 22±2%, no dry powder particles, uniform ductility.

Extrusion molding Die aperture 5mm, extrusion pressure 0.8MPa Length error ≤ ± 1mm5

Tunnel baking Total time 18-25 minutes, humidity ≤10% Moisture content ≤5%, brittleness up to standard.

Spray cooling oil temperature 40 ℃, cooling time ≥ 8 minutes, the surface of the oil film uniformity without accumulation

Suggestions for equipment selection

    Capacity matching
 Small line: 100kg/h (suitable for trial production)
 Large line: 800kg/h (continuous mass production)

    Material safety
 food-grade stainless steel 304 contact surface, in line with HACCP standards.

    Optimization of energy consumption
 Inverter motor (Delta/Danfoss brand) saves 30% electricity
 Waste heat recovery system reduces baking energy consumptiona