Production line for profiteroles

TL-PR line is designed for the production of profiteroles with a crispy structure.

After the choux dough has been prepared, it is deposited on a continuously moving oven underneath using a DEP-P depositor, which is designed for depositing flowing dough such as choux one.

The baking process takes place in a convection oven for about 30 minutes, which ensures the desired final moisture content of the product.

TL-PR line specification