CS aerotherm — Bakery Oven & Equipment Manufacturer

Process Flow

Step-by-Step Production

Step 1

Mixer

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Step 2

Dough Chunker

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Step 3

Extruder

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Step 4

Pressing Roller

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Step 5

Multi Roller

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Step 6

Cross Roller

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Step 7

Calibration Head

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Step 8

Cutting Table

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Step 9

Wastage Conveyor

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Step 10

Guillotine (Pneumatic)

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Step 11

Autopanning

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Step 12

Auto Tray Feeding ✦

✦ Optional — customer configurable

Machines & Functions

Every Machine in This Line

Dough Chunker

Breaks bulk dough into equal-weight pieces to feed into the extruder consistently.

Extruder

Forces dough through a die/mould to produce a continuous uniform dough tube or flat strip — the starting form for samosa pastry.

Pressing Roller

Applies controlled pressure to flatten and pre-shape the extruded dough to the desired thickness.

Multi Roller

A series of rollers that progressively thin and laminate the dough sheet in multiple passes, improving texture and uniformity.

Cross Roller

Rolls the dough in a perpendicular direction to even out any directional thickness variation and improve sheet isotropy.

Calibration Head

Final precision thickness control before the dough sheet enters the cutting stage.

Cutting Table

Stages the calibrated sheet for guillotine cutting into samosa-size squares or rectangles.

Wastage Conveyor

Collects and returns dough trim/scrap from the cutting stage back into the process, minimising material waste.

Guillotine Cutter (Pneumatic)

Cuts the sheet into precise samosa pastry pieces.

Autopanning

Automatically places cut pastry pieces onto trays for filling or baking.

Auto Tray Feeding Conveyor Optional

Customer-configurable system that automatically supplies empty trays to the autopanning station.

Samosa Line

Step-by-Step Production

Every Machine in This Line

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