Product name: tart shell forming machine, tart shell making machine, pastry base pressing machine Model: MS-030F External size: 2730*1310*1630mm Total power: 4.5KW Input power: 220V Machine weight: 350KG Production capacity: 0~25pcs/min
Product name: commercial bread slicer, industrial loaf slicer, bread slicing machine, automatic bread slicer Model: MS-016 External size: 2600*910*1720mm Total rated power: 4.5KW Input power: 380V Machine weight: 500KG Production capacity: 0~30 loaves per minute
Product name: automatic dough sheeter, puff pastry machine, laminated pastry sheeter Model: MS-037 External size: 4200*1140*1360mm Total rated power: 4KW Input power: 220V Machine weight: 650KG Production capacity: 250KG per hour
Product name: dough divider & rounder, dough portioning machine, dough rounder machine, dough processing line Model: MS-048 External size: 20700*1550*1400mm Total rated power: 6.5KW Input power: 380V Machine weight: 1850KG Production capacity: 600KG per hour
The Automatic Sandwich Bread Forming Machine (MS-021) is built by Masbake, a bread production line supplier in China, and assembles a complete two-layer sandwich base — bottom toast slice, metered filling, stacked top slice — in a single pass at up to 120 pieces per minute. It is a self-contained unit rather than a line segment: 1,900 × 850 × 1,400 mm of floor space, 3.5 kW on a standard 220 V / 50 Hz supply, and 350 kg of machine weight.
That format suits a specific situation. Many plants already run toast baking, slicing, or crust removal, and want to add sandwich SKUs without re-planning the whole production hall. This unit drops in at the end of the existing post-baking section and starts producing, which keeps the capital outlay and the installation window small compared with a full assembly line.
Automatically position base toast and spreading jam, butter, cream etc perfectly on the top, then stack a top-layer toast covering on it, making Two-layer Toast Bread Base with One Layer of Filling.
One-Pass Assembly, No Manual Stacking Feeding, filling, stacking, and covering run continuously in one machine, fabricated and assembled in Masbake's bakery equipment factory in China; operators load slices and unload finished product, rather than assembling layers by hand.
Volumetric Filling Control Filling quantity is set per product and held by the metering system, so weight variation between pieces stays inside a narrow band and filling does not bleed past the slice edge.
Recipe Memory for Fast Changeover The control system stores multiple product parameters — slice format, filling volume, machine speed. Switching between SKUs is a recall and a verification run, not a mechanical reset.
Compact Footprint for Retrofits At 1.9 m long, the unit fits into existing post-baking layouts and can be positioned directly after a slicer or crust remover without reworking the conveyor run.
Hygienic, Washable Construction Food-contact surfaces and the frame are designed to food hygiene standards, with open access for cleaning between shifts; frame tolerances and weld finish are controlled at the source rather than assembled from third-party parts.
Continuous Industrial Duty The drive and control hardware are specified for shift-long running at production speed, not intermittent use, which is what keeps output stable across a full batch.
This model is often bought as the first step. Where output later needs to scale, the unit can be fed by upstream equipment rather than replaced — as an automated bakery production line manufacturer in China, Masbake also supplies the dough processing, slicing, crust removal, and packaging machines that connect to it, so the same unit can move from standalone operation into a continuous line without a second purchase.
Does this machine require a complete sandwich line to operate?
No. It is a standalone unit with its own infeed and discharge, and runs independently as long as slices are supplied to the infeed.
Can it be installed after an existing bread slicer?
Yes. Discharge and infeed heights can be matched to the neighbouring conveyor, and the unit is normally positioned at the end of the post-baking section.
How is filling weight kept consistent?
The metering system dispenses a set volume per piece, and the fill volume is stored as a product parameter, so it is recalled with the recipe rather than set by hand each time.
What is the changeover between different sandwich formats?
Product parameters — slice size, filling volume, and speed — are stored in the control system. Changeover is a recipe recall followed by a short verification run.
Explore the other models of this equipment, as each offers tailored features to suit different production needs.
