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| Brand Name: | ZLINE |
| Model Number: | ZKS380 |
| MOQ: | 1 set |
| Price: | Negotiable |
| Delivery Time: | 50 days after deposit |
| Payment Terms: | T/T,L/C |
Designed for industrial bakeries and pastry manufacturers, this automatic croissant-making and dough-flattening equipment is intended to support the preparation and forming stages of laminated pastry production. The system concept brings dough flattening and downstream croissant or Danish pastry processing into a coordinated production workflow, helping production teams standardize repeatable operations and reduce reliance on manual dough handling.
We develop bakery machinery around the dough characteristics, finished-product dimensions, target output and available factory space of each project. For croissant and Danish pastry applications, the process normally requires controlled dough reduction, consistent sheet handling and accurately coordinated downstream forming. The final equipment arrangement should therefore be selected against the buyer's recipe, dough temperature, fat formulation, sheet thickness and product geometry.
Industrial bakery equipmentDough flatteningCroissant processingDanish pastry
Automated croissant and Danish pastry production depends on the coordinated handling of laminated dough from sheet preparation through cutting, shaping and transfer. A dough flattener prepares the dough sheet for subsequent processing, while the downstream equipment determines the final product geometry and production sequence.
Product weight, dough-sheet width, thickness, layer structure, filling method and finished shape should be confirmed before equipment selection. These variables affect tooling, line speed, labor arrangement and the interface with proofing and baking equipment.
The following table defines the equipment scope and the engineering parameters that should be documented for this product. It separates the product identity established by the listing title from project values that must be confirmed for the supplied machine.
| Specification item | Product description / engineering confirmation |
|---|---|
| Equipment description | Full automatic croissant maker and dough flattener machine |
| Primary applications | Croissant and Danish pastry production |
| Main process function | Dough flattening and preparation for downstream pastry processing |
| Automation scope | Full-automatic operation as identified in the product title; included automatic functions to be itemized in the project offer |
| Machine model | To be confirmed in the manufacturer's technical quotation |
| Rated capacity | To be confirmed against product type, piece weight, recipe and line configuration |
| Dough sheet width | To be specified in the approved layout and machine datasheet |
| Dough thickness range | To be specified according to the required product and process |
| Finished product dimensions | To be defined by the croissant or Danish pastry format and forming tooling |
| Drive and control system | To be confirmed against the ordered electrical configuration |
| Power supply and installed power | To be confirmed for the destination market and factory utilities |
| Machine dimensions and layout | To be confirmed in the project general arrangement drawing |
| Material and food-contact surfaces | To be itemized in the approved bill of materials and material documentation |
| Installation and commissioning | Scope, supervision and acceptance criteria to be agreed in the order contract |
Stable laminated pastry processing requires repeatable dough handling and a suitable relationship between dough condition, fat plasticity, reduction sequence and conveying speed. The machine should be evaluated as part of the complete pastry process rather than by the flattening function alone.
Before shipment, agree on a factory acceptance test (FAT) using the buyer's representative product or a mutually approved test recipe. Record machine functions, operating speed, dough-sheet measurements, product appearance, control response, safety-device operation and any corrective actions. The final acceptance record should identify the machine serial number and the tested configuration.
Anhui Zline Bakery Machinery Co., Ltd. is identified on ECER as a Verified Supplier and is listed as a manufacturer and exporter established in 2007. The ECER company profile lists an employee range of 301–400 and describes the company's focus on industrial bakery machinery and automated production systems.
The manufacturer's published product scope includes dough laminating equipment, croissant production lines, Danish pastry systems, puff pastry lines, flatbread machinery and other bakery processing solutions. Its company profile describes a Hefei manufacturing headquarters and a Foshan branch and exhibition center, supporting its industrial bakery equipment portfolio.
Supplier identity reference: ECER Verified Supplier company profile.
The manufacturer's published company information lists CE and identifies CE coverage for cake and bread production lines. This company-level statement should not be interpreted as proof that this specific croissant maker or every optional module is covered. Buyers should review the actual EU Declaration of Conformity, applicable directives and standards, model references and equipment scope for the machine being purchased.
The ECER “Verified Supplier” designation is a supplier-profile status. It is distinct from product conformity certification and does not replace a model-specific declaration or third-party test report.
Third-party customs-data provider NBD reports export activity under the entity name ANHUI ZLINE BAKERY MACHINERY CO., LTD. The profile reports 142 customs records and 25 buyer entities, with the latest record dated 29 August 2026. The reported shipment portfolio includes bakery and food-processing machinery, production-line equipment, machine parts and related components.
| Period | Consolidated product categories / HS codes | Destination markets | Shipment profile |
|---|---|---|---|
| 2021 | Bakery machinery and related equipment; HS categories reported in the supplier profile | One market recorded | One export entry reported for the year. |
| 2022–2023 | Food-processing machinery, bakery equipment and machinery parts; HS 84381000 and related headings | Bangladesh and other recorded markets | 25 entries in 2023 and 20 entries in 2022, as summarized by NBD. |
| 2024 | Bakery production machinery and associated equipment; multiple HS categories | Six regions recorded | 72 export entries reported by NBD. |
| 2025 | Bakery and food-processing machinery; HS 84381000, 84381010 and related headings | Three regions recorded | 14 export entries reported by NBD. |
| May–Aug 2026 | Food-processing systems, bakery machinery and components; HS 84381000, 84389029, 8438101000 and 84411000 | Vietnam, Indonesia, Uzbekistan and Pakistan in sampled entries | Examples include a cake-tart chain-making machine, chiffon cake batter aeration system and guillotine cutting machine. |
These records indicate cross-border shipments associated with the named manufacturer and a broader bakery-equipment portfolio. The listed transactions are not evidence that this exact croissant maker model was shipped to each destination. Buyers should verify model-specific references and destination-market experience against the supplier's commercial documents.
Source: NBD Trade Data – Anhui Zline Bakery Machinery Co., Ltd.. Annual totals and sample shipment descriptions are attributed to this third-party database.
Product configuration should be based on the required dough-sheet dimensions, piece weight, finished shape, filling method and downstream process. Buyers should provide representative product samples or drawings so the manufacturer can confirm the suitable flattening, cutting and forming arrangement.
Capacity depends on dough formulation, sheet width, product size, process speed, operator interface and the selected downstream modules. The rated output should be stated in the project quotation with a defined test product, piece weight and acceptance method. Do not use capacity figures from a different ZLINE model as a guarantee for this machine.
The required thickness range and adjustment method should be confirmed in the machine datasheet. During acceptance, measure the sheet at agreed positions across its width and along the production run, using the agreed recipe and dough temperature. Record the measurement method and permitted tolerance in the FAT document.
Compatibility depends on dough hydration, fat type, dough temperature, resting time and rheological behavior. A process trial is recommended for each materially different recipe. The manufacturer should document the tested formulations and operating settings before the buyer approves a multi-product application.
Request the bill of materials, identification of product-contact surfaces, material declarations where applicable, cleaning instructions and maintenance schedule. If stainless steel is specified, confirm the grade and component coverage in the approved drawings and material documentation rather than relying on a general statement.
Agree on a factory acceptance test covering mechanical operation, sheet handling, thickness measurements, production repeatability, controls, guards, emergency stops and interlocks. Request the signed FAT report, electrical drawings, operation manual, maintenance instructions, spare-parts list and relevant conformity documents for the supplied configuration.
The packing specification should address moisture barriers, desiccants where appropriate, corrosion protection for vulnerable surfaces, impact protection, immobilization of moving assemblies, lifting points and accessory labeling. Confirm whether wooden packaging meets the destination country's applicable import and wood-packaging requirements, including ISPM 15 where relevant.
The purchase contract should define the lead-time start date, deposit and drawing-approval milestones, configuration freeze, production schedule, FAT date, packing and shipment readiness. Any stated delivery period should be tied to the final configuration and written order confirmation.
Specify remote troubleshooting, installation supervision, commissioning, operator training, spare-parts availability and service response arrangements. Confirm warranty duration, covered components, exclusions, travel costs and the procedure for reporting and resolving equipment issues in the commercial agreement.
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