Hengjiang Intelligent Technology Co., Ltd (Hexeon) designs and manufactures a complete portfolio of fully automated bakery production lines for commercial and industrial-scale baking operations. From laminated pastry to pizza bases, every line combines precision mechanical engineering, food-grade material standards, and intelligent control systems to deliver consistent output, minimal labor dependency, and rapid product changeover. Whether you are a large-volume bread manufacturer or a specialty pastry producer looking to scale, our production lines are engineered to grow with your business.
The Multi-functional Dough Lamination & Formation Line is the core lamination platform in our product range. Built on a modular Z-configuration layout, it integrates more than a dozen specialized mechanical units into a single continuous workflow: a low-stress dough sheeting system, edge-rolling mechanism, grease extrusion pump, butter encasing conveyor, oscillating Z-fold station, reciprocating multi-layer laminating mechanism, transverse rolling unit, planetary gear thinning rollers, dust-brush flour removal, an 8-blade rotary cutter assembly, and a dual-mode filling injection system capable of spot or continuous filling.
Effective dough sheet width: 600 / 800 / 1,000 / 1,200 mm
Sheet thickness range: 1.5–20 mm
Maximum dough output: up to 2,600 kg/h
Forming speed: up to 150 cycles/minute
Lamination layers: 10–100+, achieved through fat-encasing, swing-folding, and draw-folding
Total installed power: 85–180 kW
Air pressure: 0.6 MPa; air consumption: 2 m³/min
Conveyor speed: 1.5–8 m/min
Floor load requirement: ≥500 kg/m²
Ambient operating range: 1–40 °C, ≤75% humidity
Applicable dough types include yeast-free laminated dough, yeast-leavened laminated dough, yeast-free shortcrust dough, and standard yeast dough at 50–70% hydration. The line produces hand-torn buns, croissants, laminated dough sheets, durian puffs, cheese puffs, laminated dough sticks, and various other flaky pastries.
The operating system supports control via smartphone, tablet, PC, or the built-in touchscreen, with a one-key cleaning mode that minimises line downtime. Rapid mold changeover allows the same platform to switch between product formats without extended reconfiguration.
The Pastry Forming Production Line is a dedicated high-speed shaping solution for sweet and savory puff-pastry products. It shares the same modular component logic as the lamination line — including low-stress sheeting, edge rolling, and rotary cutting — but is configured specifically for the forming profiles required by crispy-shell pastry products.
The line ensures uniform dough pressure distribution across the sheet width, preventing edge-thinning and centre-thickening defects that are common with roller-based systems operating at high speed. Interchangeable forming dies allow production teams to switch between product sizes and shell profiles, supporting a wide range of retail and foodservice SKUs on a single capital investment.
Consistent layer separation under high lamination count
Controlled fat distribution to achieve uniform crispness post-bake
Hygienic, food-safe frame construction meeting international food production standards
Modular belt and roller sections for targeted cleaning and maintenance
The Croissant Forming Production Line is purpose-built for large-scale, premium croissant manufacturing. It adopts a C-configuration layout, which reduces the footprint compared to linear arrangements while maintaining a maximum output of 2,000 kg/h and a forming speed of 150 cycles/minute.
The process sequence mirrors that of the multi-functional lamination line up to the sheeting stage, then diverges into a dedicated croissant-specific cutting and rolling section. A humidification mechanism sprays a controlled water mist onto dough sheets before rolling, preventing surface cracking and improving the adhesion between layers during the crescent-forming step. Both straight-shaped and classic crescent-shaped croissants are supported without tooling changes.
Equipment footprint: 38,491 × 8,564 × 3,326 mm
Dough sheet width: 600–1,200 mm
Sheet thickness: 1.5–10 mm
Maximum capacity: 2,000 kg/h
Total power: 50–140 kW
Belt speed: 2–12 m/min
Compatible dough types include yeast-leavened laminated dough (the standard for classic French-style croissants) and yeast-free laminated variants for cracker or dry-croissant formats. The planetary gear reduction mechanism at the thinning stage ensures even layer compression without tearing at high output rates, which is the critical quality control point for achieving visible, separated flake layers in the finished bake.
Watch the Croissant Lines Video Gallery for live demonstrations of the line in operation.
The Laminated Dough Sheeting Line addresses the production of multi-layer laminated dough sheets used as base material for crispy noodle formats, snack pastry sheets, and laminated cracker doughs. It is configurable for width, thickness, and layer count, making it well-suited for contract manufacturers supplying multiple product categories from a single line.
Core technical parameters are adjustable within wide ranges, allowing operators to dial in sheet thickness from a few millimetres to over 15 mm, and to select layer count based on the crispness and texture profile required by downstream baking or frying processes. The precision roller gap control system compensates for dough viscosity variations caused by ingredient batch differences, maintaining dimensional accuracy across long production runs.
Food safety compliance is built into the frame design: stainless steel contact surfaces, tool-free belt removal for sanitation, and food-grade lubricants throughout all bearing and drive assemblies.
Watch the Laminated Dough Lines Video Gallery for live demonstrations.
The Sausage Roll Production Line is a four-section automated system covering the complete forming workflow from raw dough input to tray-ready output:
Section 1 – Dough sheet production and in-feed conveying. Dough is sheeted to the target thickness and width before entering the wrapping zone.
Section 2 – Sheet alignment, thickness final adjustment, and transfer. Precision edge guides and sensor-controlled thickness rollers ensure the sheet enters the wrapping station at consistent geometry.
Section 3 – Final forming, cutting, and output conveying. The dough sheet is wrapped around the sausage filling and cut to length with rotary or guillotine cutters depending on product specification.
Section 4 – Automated sausage loading and rolling via robotic grippers. This is the technically distinguishing stage: robotic gripper arrays place sausages onto dough sheets at controlled intervals, then coordinate with the rolling mechanism to form the wrapped product. Finished sausage rolls are transferred directly to baking trays or freezer trays, eliminating manual handling at the highest contamination-risk point in the process.
The integration of industrial robotics into this section links the Sausage Roll Line conceptually to Hexeon's broader Industrial Robots portfolio. Customers scaling up further can explore the Combined Use of SCARA and Delta Robots for full-line robotic integration.
Watch the Sausage Roll Lines Video Gallery for live demonstrations.
The Automatic Egg Tart Production Line is engineered to replicate the crimp-and-press action of skilled manual workers at industrial throughput rates. Maximum capacity exceeds 30,000 pieces per hour. The forming mechanism uses a multi-stage expansion module system rather than a simple stamping action: dough rounds enter the tart cup, are first pre-pressed by a passive side assembly, then progressively expanded by two forming modules that distribute the dough evenly up the cup walls — mimicking the thumb-rotating action used in handmade production.
The result is a tart shell with even wall thickness from base to rim, controlled flake separation in laminated variants, and a crispy, airy texture after baking that is difficult to achieve with conventional single-press stamping equipment.
Equipment dimensions: 25,500 × 2,400 × 2,250 mm
Maximum capacity: >30,000 pieces/hour
Power supply: AC 380V ±10–15%, 50 Hz ±1 Hz, 3Ø+E+N
Total power consumption: 142 kW
Air pressure: 0.6 MPa
Conveyor speed: 1.5–8 m/min
Mold changeover covers bottom molds and forming dies within a defined compatibility range, accommodating different cup sizes without structural modification. All lubricated points use food-grade lubricants. A low-dust enclosure design and emergency shutdown function are standard.
Applicable dough types: non-yeast laminated dough and blended laminated cookie dough, in both block and strip input format.
Watch the Egg Tart Lines Video Gallery for live demonstrations.
The Hong Kong Style Egg Tart Forming Line is a high-automation stamping line optimised for the specific geometry of the Hong Kong butter-pastry tart shell: a smooth, deeply cupped form with precisely defined rim height and base thickness. Capacity reaches 624 pieces per minute, making it one of the highest-throughput egg tart lines in the Hexeon range.
The line features automatic cup placement from a magazine feed, a multi-die stamping head that forms several tart shells per cycle, and detachable mold disks that can be removed and cleaned independently of the main frame. The conveyor chain and stamping head operate in electronically synchronized coordination, eliminating misalignment defects — incomplete forming, off-centre shells — that occur when mechanical timing drifts at high cycle rates.
Operator control is handled through a simplified touchscreen interface designed for accessibility by semi-skilled production staff. All parameter changes — forming depth, cycle rate, cup feed timing — are made through the HMI without mechanical adjustment.
Both the Handmade Imitation Line and the Hong Kong Style Line are available in the Egg Tarts section of the production lines overview, allowing customers to select the format most appropriate to their product and market.
The Automatic Donut Forming Line covers the full range of fried and baked donut formats: classic ring donuts, filled rounds, twisted shapes, and specialty decorated variants. The forming system handles both yeast-leavened doughs and cake-donut batters, accommodating the significant rheological difference between these two dough types through adjustable roller pressure and forming speed parameters.
Consistent dough weight per piece, critical for uniform frying time and finished product texture
Ring and disc forming tooling interchangeable without line shutdown
Hygienic dough hopper with agitator to prevent bridging during continuous operation
Smooth dough transfer from sheeter to forming station to avoid gas cell damage in leavened doughs
High throughput is balanced against product quality through closed-loop tension control on the dough belt, which prevents the stretching and tearing that degrades layer definition and causes irregular hole sizes in ring donuts.
Watch the Donut Lines Video Gallery for live demonstrations.
The Automatic Pizza Forming Line is engineered for industrial pizza base production across multiple diameters. The forming system combines dough portioning, pressing, and edge-forming into a continuous sequence that delivers a consistent base thickness profile: thinner at the centre, with a defined raised edge — the standard for most retail and QSR pizza formats.
Adjustable forming diameter covering common pizza sizes within a single line
Dough pressing temperature management to prevent crust formation on the base surface during forming
Precise weight control per portioned dough ball, the primary variable affecting base diameter and thickness consistency
Hygienic stainless-steel press plates with non-stick coating for clean release
The line integrates directly with upstream dough divider-rounder equipment and downstream proofing conveyor or blast-freezer transfer systems. Hexeon's service team provides layout planning support for customers integrating this line into a complete pizza production facility.
Watch the Pizza Lines Video Gallery for live demonstrations.
The Pie Dough Production Line handles both shortcrust and laminated pie dough formats, covering filled and unfilled shells for a broad product range: fruit pies, cream pies, savoury meat pies, tarts, soufflé shells, and egg cream pastry cases. Dough is sheeted to precise thickness, cut to the correct blank size for the target pie format, and formed into the shell in a controlled pressing or stamping operation.
Shortcrust dough is sensitive to overworking; the low-stress sheeting system preserves gluten structure, preventing the toughened texture that results from excessive mechanical input
Fat distribution in laminated pie dough determines the flake separation and crispness of the baked shell; the grease extrusion and encasing systems from the lamination line architecture are carried over to maintain this precision
Depth-to-diameter ratio varies significantly between product types (shallow tart vs deep-dish pie); the forming tooling range covers this variation with interchangeable die sets
Production scope covers filled and unfilled shells in both block-shaped and strip-shaped dough input formats.
Watch the Pie, Soufflé & Tart Lines Video Gallery for live demonstrations.
Product type and dough characteristics. Laminated doughs require different mechanical handling from shortcrust or batter-based products. Lines in the Hexeon range are each validated for specific dough types — check the applicable dough types table for each product before specifying.
Target output volume. Capacity ranges across the portfolio span from pilot-scale to 2,600 kg/h for dough output and up to 30,000+ pieces/hour for formed items. Match line capacity to your peak production requirement, not average demand.
Space and layout constraints. Line configurations include Z-layout, C-layout, and linear formats. Hexeon's application engineers can advise on which configuration fits your facility floor plan.
Integration with existing or planned equipment. All Hexeon lines are designed for compatibility with upstream dough mixing and dividing equipment and downstream proofing, baking, and packaging systems. For facilities implementing robotic sorting and packaging, the Hexeon Industrial Robots range — including Delta Robot workstations and SCARA robotic sorting lines — integrates directly with the production line outputs.
For detailed technical consultation, reach our team directly via the online inquiry form.
Hengjiang Intelligent Technology Co., Ltd operates under the Hexeon brand and has developed production line expertise across the full breadth of laminated and formed bakery products. The company's engineering approach emphasises modular design — allowing individual sections to be maintained, upgraded, or reconfigured independently — and intelligent process control, with all lines operable via multi-device HMI platforms including mobile interfaces.
Food safety compliance is embedded in the mechanical design: food-grade lubricants, stainless-steel contact surfaces, tool-free belt removal, low-dust enclosures, and emergency shutdown systems are standard across the range, not optional upgrades.
Hexeon's service and support structure covers equipment acceptance inspection, installation and commissioning, and ongoing maintenance. Company background, manufacturing history, and facility gallery are available on the Hexeon Group page.
