Swiss Roll Rolling and Slicing Integrated Machine
The Swiss roll rolling and slicing integrated machine is a food automation production equipment that integrates rolling and shaping, precise slicing, and automatic paper lining/stacking. It fundamentally solves the pain points of manual rolling, such as cracking, irregular slicing, and low efficiency, and is suitable for large-scale baking production lines.
Core Functions and Workflow
1. Rolling and Shaping
- After the cake base (sponge/chiffon) is filled, it enters the rolling station. Servo drive + flexible silicone pressure rollers rotate at a uniform speed to roll the cake, precisely controlling the tightness to prevent filling overflow and cracking.
- Adapts to cake bases of different thicknesses and firmnesses, ensuring a uniform roll shape.
2. Precise Slicing
- Mainstream uses ultrasonic cutting or servo-driven cutting blades for dynamic cutting during continuous feeding, eliminating the need to stop the machine.
- Touchscreen preset length (5–20cm), error ≤1mm, resulting in a smooth cut without debris or deformation.
- Can simultaneously cut 1–10 Swiss rolls side-by-side, with an efficiency of 80–1500 rolls/hour.
3. Automatic Liner and Roll Stacking (Optional)
- Automatically cuts, positions, and attaches food-grade non-stick liner paper; specifications adaptable.
- Flexible robotic arm + pressure sensor enables multi-layer (up to 6 layers) stacking without indentations, facilitating subsequent packaging.
Technical Advantages
- Stable Quality: Uniform roll shape, smooth cuts, no deformation, no debris, high yield.
- High Efficiency and Labor Saving: Replaces multiple manual processes; one machine can replace 5–8 people, suitable for continuous production lines.
- Flexible Adaptability: Quickly switches specifications (length/width/number of layers), adaptable to multi-variety production.
- Hygiene and Safety: Food-grade materials, easy to clean, compliant with HACCP/QS standards.
- Low Waste: Precise cutting, no compression, material waste reduced by 30%+.
Application Scenarios
- Large-scale baking factories, central kitchens (mass production).
- Chain bakery brands and pastry processing plants (standardized, multi-specification).
- Pre-made desserts and frozen cake production lines (suitable for cutting frozen/semi-thawed cakes).
Selection Considerations
- Capacity: Select based on hourly output (80–1500 pieces/hour).
- Cutting Method: Ultrasonic cutting for soft/high-filling cakes; mechanical cutting for hard/low-cost cakes.
- Functional Configuration: Whether automatic liners, cake stacking, and packaging are required.
- Compatibility: Adaptable to cake base width, thickness, and filling type (cream/jam/mousse).
- Brand and After-Sales Service: Prioritize professional food machinery manufacturers, focusing on ease of maintenance and spare parts availability.
About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.
Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.
Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.
