How Does a Fat Pump Work in a Pastry Production Line?

When people enjoy a pastry products. Such as croissant, Danish, or puff pastry, the first impression is often the soft layers and golden crust that boom in the mouth. Behind this seemingly simple delight lies not only a recipe but also advanced technology and equipment. In a industrial pastry production line, the fat pump plays a crucial role. Although it is not as large or visible as the sheeter or oven, it is indispensable for product quality.

The primary task of a fat pump is to deliver butter, margarine, lard, or other fats with precision and consistency onto the dough sheet. In laminated pastry production, the balance between dough and fat is extremely delicate. The uniformity of layering directly determines the texture and appearance of the final product. If the fat is unevenly distributed, the result may be collapsed structures or unclear layers. By supplying fat continuously and steadily, while keeping it at the right temperature and plasticity, the fat pump prevents it from becoming too hard and cracking the dough or too soft and leaking. This ensures that every fold and lamination forms perfectly, which is the foundation of the crisp and flaky texture that defines pastries.

In ZLINE’s fully automatic pastry production line, the fat pump works in close coordination with the laminator, sheeting system, and cooling units, creating an efficient and reliable process. The entire line is designed with a production capacity range of 300–1500 kg/h, meeting the needs of both medium-sized bakeries and large industrial baking facilities. All equipment is built with world-class food-grade components and SUS304 stainless steel frames, ensuring compliance with strict hygiene and safety standards while maintaining long-term durability and reducing maintenance costs.

In terms of functionality, the fat pump is highly versatile and suitable for different types of fats, including margarine, butter, and lard. It is equipped with liquid level detection to automatically control the start and stop of the conveyor belt according to the amount of fat, while pressure sensors automatically adjust the feeding speed to guarantee uniform output. The nozzle design is flexible, with an adjustable width of 250–290 mm and a thickness range of 2–20 mm, meeting diverse process requirements for various products. The equipment is also designed for easy disassembly, cleaning, and maintenance, ensuring both hygiene and convenience in daily operation.

For user experience, ZLINE’s pastry line is equipped with a PLC touch screen that provides an intuitive interface. Operators can easily set parameters such as dough sheet thickness, folding times, fat delivery volume, and working temperature. Even during frequent product changes, adjustments can be made quickly and efficiently. With the support of an intelligent monitoring system, the production status is clearly displayed, reducing human error and ensuring consistency across every batch.

It is clear that the fat pump is not just an accessory on the production line, but a vital component that safeguards both product quality and production efficiency. Through advanced design and reliable integration, ZLINE’s pastry production line helps bakeries consistently deliver products that combine artisanal flavor with industrial efficiency, enabling factories to stay competitive in a demanding market with high-quality and high-performance solutions.