2000 Pieces/ Hour Egg Tray Machine Production Line

Egg tray production facility

2000 PCS / HOUR EGG TRAY PLANT MACHINERY MANUFACTURING

PRODUCTION LINE
Dough Preparation (Pulper) Boiler; 3-Way, Single-Delay, Hexagonal Egg Tray Machine and 4-Storey Drying Oven 20 mt

CAPACITY
2000 pcs / hour

EQUIPMENT LIST
PULPER
Technicial Specifications

Engine: 45 kW (with belt and pulley)
Wave breaker and waste material discharge system available
Volume: 2 m³
There are 6 blade pulleys and the blades can be disassembled and mounted. This makes it easier to repair and maintain. (55-58HRC).
Foreign objects (stone, metal, etc.) in the dough are sieved thanks to the vibrating sieve (6 mm hole).
It is made of D type body and 8 mm thick sheet metal.
Primer painted

stray sieve

2. FORM SECTION

Form (Shaping) Method: The pulp is shaped by vacuum given to the molds on the hexagonal, 3-way, single delayed machine.
Mold material: Aluminum
Capacity: 2000 pieces / hour for 30 egg tray viols
Fast mold change (around 60 minutes) thanks to hexagonal single delay 3-way mold body
Rotor lubrication and cleaning system. (Recommended oil mobile vatra no:2)
There will be 18 wire molds and 3 transfer molds in our 3-way hexagonal machine.
Molds will be manufactured with CNC
Our machine has a stainless steel mechanical seal.
The body of the delay machine will be stainless steel or steel (optional)

Molds: Aluminum
Vacuum pump: 55 kw, with water ring, with stainless steel shaft

3. OVEN

3-way, 4-storey tunnel type, 20 meters long
Product conveying system: Chain conveyor system
Wall thickness 150 mm, insulated with 800 degree rock wool
Energy: natural gas or diesel
Temperature range: 100 °C to 600 °C
Ventilation: bidirectional (air discharge and air intake) airflow
There is automatic lubrication in the chains that provide product transfer.
The product transfer rate in the oven works simultaneously and automatically with the delay section.
The oven has a natural gas or diesel burner
Product transfer, to provide easy air flow in the oven; It is made with center weighted and galvanized coating (stainless steel option) and perforated pans.
conveyor chain; It is a pallet type flood roller and has a hardness of 50 HRC.
Chain tensioning is provided by weights, not springs.
Chain gear bearings are steel, oil-tight and 2-bearing.
There is a circulation fan in the oven. There is a water discharge system in the circulation fan.
There is a steam suction unit in the air discharge chimney. The hot water obtained from the steam is sent to the form section. Thus, hot water is obtained and there is no need to spend any energy for hot water.
The oven is systematically pre-tensioned. In this way, the necessary stretching is provided when the oven heats up or cools down.
There are hinged doors on the oven side walls. Door interiors are covered with fireproof wicks to prevent heat leakage.

HOW OUR EGG TRAY VIOL PRODUCTS ARE OBTAINED
Raw Material:
The raw material is mainly book, newspaper, magazine etc. waste paper; paper towel and napkin wastes, factory waste papers such as cardboard boxes and printing waste papers. The important thing is to ensure recycling by using waste paper. Thus, we both protect nature and gain profit.

Preparation of Paper Pulp:
The collected paper raw materials for the egg tray are put into the pulp preparation vessel (pulper). While the blades in the boiler break the raw material, water is supplied. Thus, a thick dough is obtained. The resulting dough is transferred to the thick dough holding boiler. In order for the product to be obtained to be of better quality; While the thick dough is transferred to the thick dough holding boiler, it is filtered through a straw sieve and foreign materials are removed. After this process, the dough is mixed with water to reach the desired consistency. Then, the dough obtained is transferred to the thin dough holding vessel.

Dough Forming:
Wire molds are dipped into the dough, which is transferred from the thin dough boiler to the chamber in the form section, and it is sucked by vacuum power. After it is transferred to the transfer mold, the transition to the pans that provide the transfer to the oven is provided. The excess dough and water in the delay chamber are transferred to the return tank and from there to the fine dough holding tank. Thus, waste of dough and water is prevented.

Drying:
The resulting wet product is transferred into the oven by means of a transfer conveyor for drying, and the products are dried. Then packaging is done.