2.5 Metre Su Böreği Üretim Hattı Makinası

The Su Borek Line consists of 4 pieces.

1. PASTRY OPENING UNIT
2. COOKING UNIT
3. SHOCK UNIT
4. CHILLER

As the pastry opening unit, we have further developed the baklava pastry opening machine to make it suitable for su borek pastry. Our goals in using this machine;

1. To prevent the cooking water from getting too dirty by using less starch.
2. Extracting dough faster.
3. The pastry opening unit consists of fewer pieces, so the likelihood of malfunctions is lower.

Cooking unit

1. It is produced according to the customer's capacity in sizes of 1.5 - 2.5 - 4 and 6 meters.
2. The cooking unit operates with hot water between 320 and 600 liters.
3. Water heating is done with a specially designed atmospheric burner group.
4. The modular band used is a band produced and can easily be supplied from the market without being dependent on the manufacturer for future production.
5. The water level is electronically controlled and cannot be operated without water.
6. Our most important feature is that when the production is finished, when the machine is switched to stop, the parts that need to be cooled down automatically cool down and the machine stops by itself.

Shock unit

1. It is 2.5 meters long.
2. It contains 250 liters of water.
3. It has a pump that continuously circulates the water.
4. There are 2 filters that clean the water during circulation.
5. 1 heat exchanger provides cooling of the circulated water. (Thus, the dough coming from cooking at 80-83 degrees is shock-cooled in 10-degree water.)
6. With blades mounted on the modular band, cooked and cooled dough can be portioned in desired sizes.

Chiller

1. It is our own production. Thus, we provide all the service and technical support related to the machine to the customer.
2. 8bg compressor is used.
3. It produces an average of 420 liters of cold water.

Technical Specifications

Su borek, one of the unique flavors of Turkish cuisine, offers a delightful taste with its finely prepared dough and filling. Su borek, prepared by layering thin and elastic sheets of dough with various ingredients such as cheese, spinach, or minced meat, is both an indispensable part of traditional Turkish tables and a blessing shared with loved ones on special occasions and gatherings.

Our goal is to assist our customers who produce capacitated su borek industrially, Saltanat Food Machinery.

When you turn your dough that you have kneaded into your own unique dough into sheets in Saltanat Food Machinery's pastry opening machine, you obtain a quality sheet suitable for su borek, thin and elastic, which preserves the structure of the borek and enhances its flavor.

When you give your cooked sheet, the su borek sheet, to the cooking line manufactured by Saltanat Food Machinery, you cook the su borek sheet at the fixed temperature you determined and the right cooking time.

By cooling your cooked sheet in the shock tank at a temperature range of 5-10 degrees, you make the su borek sheet ready for use.

Note: The cooling of the shock tank's water is produced by chillers, manufactured by Saltanat Food Machinery.

( The Su Borek Line consists of 4 pieces: pastry opening for su borek, cooking, shocking, and chiller. All of these products are produced under Saltanat Food Machinery. )

Pasttry Opening Unit

As Saltanat Food Machinery, we have further developed the baklava pastry opening machine to make it suitable for su borek pastry. Our goals in using this machine;

• To prevent the cooking water from getting too dirty by using less starch.
• Extracting dough faster.
• The pastry opening unit consists of fewer pieces, so the likelihood of malfunctions is lower.

Cooking Unit

• It is produced according to the customer's capacity in sizes of 1.5 - 2.5 - 4 and 6 meters.
• The cooking unit operates with hot water between 320 and 600 liters.
• Water heating is done with a specially designed atmospheric burner group.
• The modular band used is a band produced and can easily be supplied from the market without being dependent on the manufacturer for future production.
• The water level is electronically controlled and cannot be operated without water.
• Our most important feature is that when the production is finished, when the machine is switched to stop, the parts that need to be cooled down automatically cool down, and the machine stops by itself.

Shock Unit

• It is 2.5 meters long.
• It contains 250 liters of water.
• It has a pump that continuously circulates the water.
• There are 2 filters that clean the water during circulation.
• 1 heat exchanger provides cooling of the circulated water. (Thus, the dough coming from cooking at 80-83 degrees is shock-cooled in 10-degree water.)
• With blades mounted on the modular band, cooked and cooled dough can be portioned in desired sizes.

Chiller

• It is our own production. Thus, we provide all the service and technical support related to the machine to the customer.
• 8bg compressor is used.
• It produces an average of 420 liters of cold water.

Offer and Information

• We prepare an offer with dimensions suitable for your capacity (1.5 m / 2.5 m / 4 m / 6 m) and unit options for the Su Borek Line. Contact us for installation, training, and technical service support.