Through collaboration with our partners, we provide high-quality food & packaging machinery and offer a full range of solutions tailored to your business requirements.
Project Overview
As the snack food market continues to grow, sandwich biscuits — with their rich layers of flavor (cream, chocolate, jam and more) — have become a key growth segment within the biscuit category. This article provides a detailed, ready-to-deploy plan for a sandwich biscuit production line with an annual output of 3,000 tons, covering process design, core equipment configuration and investment budgeting — a practical reference for food manufacturers planning a new plant.
Key Parameters at a Glance
| Item | Specification |
|---|---|
| Product Type | Sandwich biscuits (cream / chocolate / jam filling; compatible with short dough and hard dough biscuit bases) |
| Designed Capacity | 3,000 tons per year (300 operating days × 10 hours/day, approx. 1 ton per hour) |
| Line Speed | 25–30 meters per minute |
| Workshop Area | 1,500–1,800 ㎡ (additional approx. 200 ㎡ for the sandwiching process) |
| Installed Power Capacity | Approx. 320–380 kW |
| Front-Line Staff | 35–45 personnel |
Process Flow
Raw material acceptance → Pre-treatment → Dough mixing → Resting & proofing (for hard dough biscuits) → Rolling → Stamping / rotary molding → Tunnel oven baking → Primary cooling → Sandwich filling & depositing → Cooling tower setting (secondary cooling) → Sorting & stacking → Horizontal flow wrap / tray packaging → Metal detection → Case packing → Warehousing
Key Control Points of the Sandwiching Process
Filling Preparation
- Cream whipping temperature: 20–25 ℃
- Chocolate holding tank at constant temperature: 40–45 ℃
- Sifted powdered sugar fineness: ≥100 mesh
Sandwich Filling & Depositing
- Three-roll sandwich machine, with filling dosing tolerance of ±0.5 g
- Pairing and lamination of biscuit bases completed within ≤2 seconds
Cooling & Setting
- Biscuits enter a cooling tower (air-cooled / cold air duct) after sandwiching
- Core temperature reduced below 25 ℃ before packaging to prevent filling from melting or seeping
Packaging
- Nitrogen-flushed packaging extends shelf life to 9–12 months
Equipment List
1. Batching & Dough Mixing Section
| Equipment | Specification | Quantity | Power Rating |
|---|---|---|---|
| Flour Lifting & Weighing System | 3 t/h, tolerance ±0.5% | 1 set | 4.5 kW |
| Syrup & Oil Mixing Tank | 300 L, with heating function | 1 unit | 4 kW |
| Dual-Shaft Dual-Speed Dough Mixer | 100 kg per batch | 2 units | 11 kW × 2 |
| Dough Resting Conveyor | Stainless steel | 1 set | 1.5 kW |
2. Forming Section
| Equipment | Specification | Quantity | Power Rating |
|---|---|---|---|
| Three-Roll Dough Sheeter | Adjustable rolling ratio | 1 unit | 5.5 kW |
| Stamping / Rotary Molding Machine | 600 mm mould roll, equipped with biscuit base moulds | 1 unit | 7.5 kW |
| Scrap Dough Recycling Device | Automatic material return | 1 set | 2.2 kW |
3. Baking Section
| Equipment | Specification | Quantity | Power Rating |
|---|---|---|---|
| Tunnel Oven | Mesh belt type, 35–40 m oven length, four independently temperature-controlled zones | 1 unit | Approx. 200 kW (electric heating); gas-fired option available for lower energy cost |
| Primary Cooling Conveyor | 12 m stainless steel mesh belt with air cooling | 1 set | 5.5 kW |
4. Sandwiching Section (New Core Section)
| Equipment | Specification | Quantity | Power Rating |
|---|---|---|---|
| Cream / Jam Filling Preparator | Integrated whipping & stirring, 50 kg per batch | 1 unit | 4 kW |
| Chocolate Holding Tank | 500 L, constant temperature 40–45 ℃ | 1 unit | 6 kW |
| Three-Roll Sandwich Machine | Output 1,000–2,000 pieces/min, volumetric filling depositing | 1 unit | 7.5 kW |
| Cooling Tower / Cold Air Duct | Tower type, 8–10 m length, air-cooled setting | 1 set | 15 kW |
5. Packaging Section
| Equipment | Specification | Quantity | Power Rating |
|---|---|---|---|
| Automatic Horizontal Flow Wrap Packer | 120–200 packs/min, nitrogen flushing optional | 2–3 units | 3 kW × 3 |
| Automatic Sorting & Stacking Line | Interlocked with packaging equipment | 1 set | 2.2 kW |
| Metal Detector | Reject type, Fe sensitivity ≥1.2 mm | 1 unit | 0.5 kW |
| Case Packing, Sealing & Ink-Jet Coding | Semi-automatic | 1 set | 3.5 kW |
Investment Budget
| Item | Amount (Ten Thousand RMB) |
|---|---|
| Production line equipment (incl. sandwich machine and cooling tower) | 160–230 |
| Filling processing equipment & moulds | 10–18 |
| Workshop renovation & purification (Class 100,000 clean grade) | 40–70 |
| Auxiliary utilities (electricity / gas / water / refrigeration) | 20–40 |
| Testing & laboratory equipment | 8–15 |
| Working capital & miscellaneous expenses | 40–60 |
| Total | Approx. 280–430 |
Solution Highlights
- Versatile production: Compatible with both short dough and hard dough biscuit bases; supports cream, chocolate and jam fillings, allowing flexible product changeovers.
- High filling precision: Volumetric depositing with a tolerance of ±0.5 g ensures consistent filling weight.
- Quality assurance: A four-zone independently controlled tunnel oven guarantees even baking; nitrogen-flushed packaging extends shelf life to 9–12 months.
- Flexible energy options: The tunnel oven is available in electric or gas-fired versions to reduce long-term operating costs.
- Controllable investment: Total investment of approximately RMB 2.8–4.3 million, well suited for medium-sized food manufacturers.
This concludes the complete solution for a 3,000 tons/year sandwich biscuit production line. In actual implementation, adjustments should be made based on plant conditions, target product structure and local energy prices.