Rooted in Chinese Tradition: Artisanal Flatbread—A Culinary Legacy Woven Through Centuries of Craft

Rooted in Chinese Tradition: Artisanal Flatbread—A Culinary Legacy Woven Through Centuries of Craft
A thin, versatile bread with a crisp or chewy texture, made from simple ingredients like flour, water, salt, and yeast (or yeast-free). It’s quickly cooked on a hot griddle, in an oven, or over an open flame. Enjoyed globally in countless varieties—from Indian naan and Middle Eastern pita to Italian piadina—it pairs perfectly with dips, curries, grilled meats, or can be wrapped around fillings for a hearty, handheld meal.

Specialized Flatbread & Arabic Bread Production Line

The OC-1568H is a fully automatic production line engineered specifically for commercial bakeries specializing in flatbreads, Arabic bread, and round bread products. With production speeds from 10-120 pieces per minute, this versatile system delivers exceptional product diversity, enabling production of Arabic bread, round cakes, flour cakes, and various flatbread styles with one multi-purpose machine.

How It Works

This fully automated production line features a modular separate structure design that enables easy conversion between different bread types. The system handles complete dough processing from feeding through final shaping, with adjustable filling ratios and product sizes to accommodate diverse recipe requirements. The flexible configuration allows operators to quickly switch between Arabic bread, flatbread, round bread, flour bread, toast, French baguettes, and even pizza bases—maximizing equipment utilization and reducing capital costs.

Key Features

  • Specialized for Flatbread & Arabic Bread: Purpose-built for producing authentic Arabic bread, flatbreads, round cakes, and flour cakes with traditional quality
  • Diversified Product Range: Multi-purpose production line handles Arabic bread, flatbread, round bread, flour bread, toast, French baguettes, and pizza bases
  • Modular Separate Structure: Easy to convert and reconfigure for different production needs, reducing changeover time
  • Adjustable Parameters: Customizable filling ratio and product size for recipe flexibility across different bread styles
  • High-Speed Production: Capable of 10-120 pieces per minute for efficient commercial output

Applications

Perfect for Middle Eastern bakeries, commercial bread production facilities, and multi-ethnic food manufacturers producing:

  • Arabic bread (pita, khobz, lavash)
  • Flatbreads and tortillas
  • Round bread and flour cakes
  • Toast and sandwich loaves
  • French baguettes
  • Pizza bases and dough
  • Multi-ethnic bread varieties

Technical Specifications

Model Number: OC-1568H
Production Capacity: 10-120 pcs/min
Voltage: 380V
Total Power: 11 kW
Weight: ≈2200 kg
Dimensions: 10187 × 1025 × 1825 mm

Contact us now!

Email: ouchengmachinery@gmail.com

            salesoucheng02@gmail.com

            salesoucheng03@gmail.com

WhatsApp: +86 13806725413

                   +86 15958368945

                    +86 15858310475

Website: ouchengmachinery.com

Related Posts

After-Sales That Keeps a Line Running: What to Ask Before You Buy

A bakery production line is a illustrative 10-to-20-year asset. The supplier you choose today is the company you will call when a gearbox seal...
Publicar por JinSeren
Oct 23 2026

Spiral Mixer Buying Guide: Sizing, Speed & the Specs That Matter

If you are buying a spiral mixer for an industrial bakery, the sales brochure will show you a dozen numbers — kW, RPM, litres,...
Publicar por JinSeren
Oct 22 2026

Retarding & Proofing: The Temperature Playbook Behind Consistent Bread

The difference between a bakery that ships consistent bread every shift and one that ships inconsistent loaves is rarely the mixer or the oven....
Publicar por JinSeren
Oct 21 2026

Pita vs Baguette vs Burger Bun: How Dough Type Drives Your Machine Choice

If you are buying a bakery line and you start by asking "which mixer?" or "which oven?" — you are asking the wrong first...
Publicar por JinSeren
Oct 20 2026

From OEE to Profit: Turning Your Line's Efficiency Data into Cash

Here is a question that usually stops a bakery owner mid-conversation: if your line's OEE improved by just 1%, how much more money would...
Publicar por JinSeren
Oct 19 2026

Cutting Waste in a Bakery Line: Where the Dough Actually Goes Missing

A kilogram of dough does not seem like much. Add it up shift after shift, week after week, and it stops being trivial. Walk...
Publicar por JinSeren
Oct 16 2026

How to Calculate Your Bakery Line's True Capacity (Not What the Brochure Says)

The problem: The brochure on your new line says it can do 1,500 loaves per hour. Your first full week of real production delivers...
Publicar por JinSeren
Oct 15 2026

Full-Automatic vs Semi-Automatic Bread Production Line: The Honest Buying Guide

Decision point: You are about to build a new bread line or upgrade the one you have. Every salesperson claims their system is best....
Publicar por JinSeren
Oct 14 2026