Anko SRPF Semi-Automatic Spring Roll and Samosa Production Line

The SRPF series machines are designed to make food products that include spring rolls, samosa and other types of foods that require thin skin wrappers. Various stuffings can be used such as beef, pork, seafood and vegetable. The SRPF series machines are perfect for use in production line style food processing.

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Specifications:
Features:

Dimensions SRPF-20A SRPF-45A SRPF-90A Baking Machine (D)1080mm x (W)1020mm x (H)1650mm (D)1080mm x (W)1200mm x (H)1820mm (D)1700mm x (W)1300mm x (H)1800mm Stuffing Depositor (D)850mm x (W)600mm x (H)2000mm (D)850mm x (W)600mm x (H)2000mm (D)930mm x (W)550mm x (H)1950mm Conveyor Belt (D)4100mm x (W)820mm x (H)1000mm (D)5100mm x (W)820mm x (H)1000mm (D)6300mm x (W)940mm x (H)1150mm         Model / Products Max. pastry width (mm) Width / Length Capacity (Roll / Hour) Power (KW) SRPF-20A SPRING ROLL above 220 / 150~250 1800-1200 18 SAMOSA 75-105 / 250-340 2160-1600 18 SRPF-20B SPRING ROLL above 250 / 150-250 1800-1080 20 SAMOSA 75-120 / 250-340 2160-1600 20 SRPF-45A SPRING ROLL above 220 / 220(adjustable) 2400 32 SAMOSA 75-105 / 250-340 4800 32 SRPF-45B SPRING ROLL above 250 / 250(adjustable) 240 35 SAMOSA 75-120 / 250-340 4800 35 SRPF-45C SPRING ROLL above 280 / 280(adjustable) 2400 37 SAMOSA 75-135 / 250-340 4800 37 SRPF-90 SPRING ROLL above 150 / 150(adjustable) 4800 42 SAMOSA 75-150 / 250-400 4800 42

• Max Pastry Width:
  • SRPF-20A: 220mm(special sizes can be accommodated)
  • SRPF-45A: 220mm(special sizes can be accommodated)
  • Pastry thickness:
  • SRPF-20A: 0.4-0.7mm
  • SRPF-45A: 0.4-0.7mm
• Power:
  • SRPF-20A: 15KW, 220/380/415V, 50/60Hz, 3 Phase
  • SRPF-45A: 32KW, 220/380/415V, 50/60Hz, 3 Phase
  • SRPF-90A: 42KW, 220/380/415V, 50/60Hz, 3 Phase

• Unique and Reliable Design
  • The SRPF series machines are designed to produce a continuous sheet of baked pastry skin to be cut. Both length and width of the pastry sheet can be adjusted to desired specifications. A stuffing depositor then places stuffing and glue paste onto the pastry sheet as it travels along a conveyor belt system. Workers on both sides of the conveyor belt can then wrap and roll these into spring rolls.
• Stages of Production
  • MIXING -> FEEDING -> BAKING -> CUTTING -> FILLING -> GLUING -> WRAPPING & ROLLING BY HAND