Automatic Flour Tortilla Production Line | Tortilla Making Machine with Pressing, Baking & Cooling

Process Flow

1、Mixed dough is fed into the dividing & rounding unit, which cuts the dough into equal-weight portions and rolls each one into a smooth, tight dough ball. Precise portioning keeps every ball within tight weight tolerance — the foundation of uniform finished tortillas.

2、Dough balls are seated into individual cups on an inclined chain conveyor and lifted through the multi-tier relaxation tower. Inside the tower, dough travels slowly layer by layer under controlled temperature and humidity, releasing gluten tension and completing mild fermentation. Well-relaxed dough stays soft and ductile, and never cracks during pressing.

3、When dough balls reach the discharge point, the cups tilt automatically and release each ball through guide chutes onto the conveyor below. Food-grade belts then arrange the dough balls into neat rows and feed the pressing station in pace with the whole line — no manual handling, minimal risk of deformation or contamination.

4、Relaxed dough balls enter the hydraulic hot-press unit. Upper and lower heated platens press each ball into a round tortilla disc with uniform thickness and clean edges in one stroke. Pressing diameter, thickness and dwell time are adjustable, so one machine covers multiple tortilla specifications.

5、Fresh discs travel straight into the gas-fired tunnel oven. Independent burner zones on both sides deliver even, controllable heat, puffing the tortilla gently and forming light golden spots while locking in wheat aroma. Baking temperature and belt speed are adjustable to match different recipes and capacities.

6、Freshly baked tortillas are peeled off the oven band by the discharge drum and transferred to the multi-layer spiral cooling tower. Long, gentle air cooling lets moisture equalize inside each tortilla and stabilizes its structure. Fully cooled tortillas stay soft and flexible — no wrinkling, no cracking during stacking, folding or packaging.