Lavash Production Line Machine CPE-620

Technical Details

Detailed Photos

Production Process


Lavash Production Line Machine CPE-620

Machine Specification:

Size  (L)22,610mm * (W)1,580mm * (H)2,280mm
Electricity  3 Phase ,380V,50Hz,53kW
Capacity  3,600(pcs/hr)
Model No. CPE-620
Press size 62*62 cm
Oven Three level
Cooling 9 level
Counter Stacker 2 row or 3 row
Application Tortilla, Roti, Chapati, Lavash, Burrito

Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea.Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.

Most lavash are now manufactured by hot press or sheeter. The development of Flatbread hot press is one of the core expertise’s of ChenPin. Hot-press lavash are smoother in surface texture and more rollable than other lavash.

For More details picture please click on detailed photos

Production Process:


The food produced by this machine:

Tortilla/ Roti



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  • 1. Lavash Hydraulic hot press
    ■ Safety interlock: Presses dough balls evenly without being affected by the hardness and shape of dough balls.
    ■ High-productivity pressing & heating system: Presses 4 pieces of 8-10 inch products at a time and 9 pieces of 6 inch The average production capacity is 1 piece per second. It can run at 15 cycles per minutes and press size is 620*620mm
    ■ Dough ball conveyor: Distance between dough balls is automatically controlled by sensors and 2 row or 3 row conveyors.
    ■ Superior control of product positioning during pressing to increase product consistency while minimizing waste.
    ■ Independent temperature controls for both top and bottom hot plates
    ■ Hot press technology give enhance the rollability property of lavash.

    Automatic Tortilla Production Line11

    Photo of Lavash Hydraulic hot press

    2. Three layer/level tunnel oven
    ■ Independent control of burners and top/bottom baking temperature. After turning on, the burners are automatically controlled by temperature sensors to ensure constant temperature.
    ■ Flame failure alarm: Flame failure can be detected.
    ■ Size: 4.9 meter long oven and 3 level which will enhance lavash bake on both side.
    ■ Provide maximum efficiency and uniformity in baking.
    ■ Independent temperature controls. 18 Igniter and ignition bar.
    ■ Independent burner flame adjust and gas volume
    ■ Automatic temperature adjustable after feeding the temperature required.

    Photo of Three Level Tunnel Oven for Tortilla

    Photo of Three Level Tunnel Oven for Lavash

    3. Cooling system
    ■ Size: 6 meter long and 9 level
    ■ Number of cooling fans: 22 Fans
    ■ Stainless steel 304 mesh conveyor belt
    ■ Multiple tier cooling system for reducing baked product temperature prior to packaging.
    ■ Equipped with variable speed control,independent drives, alignment guides and air management.

    Cooling conveyor for Tortilla

    Cooling conveyor for Lavash

    4. Counter Stacker
    ■ Accumulate stacks of lavash and move the lavash in a single file to feed packaging.
    ■ Able to read the pieces of the product.
    ■ Equipped with the pneumatic system and hopper are used to control the motion of the product to accumulates it while stacking.

    Photo of Counter Stacker machine for Tortilla

    Photo of Counter Stacker machine for Lavash

    Automatic Tortilla Production line machine working process

    Automatic Roti Production line machine working process

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