Junior 600 / 800 | ONV Empanada Sizing and Cutting Line

Junior 600 / 800 – ONV Empanada Sizing and Cutting Line

The ONV Junior 600 / 800 is a high-performance sizing and cutting line designed for the continuous production of empanada dough discs. Engineered for efficiency, precision, and flexibility, this line ensures consistent disc sizing, clean cutting, and automatic stacking with minimal operator intervention.

The system features continuous dough rolling with electronic dough tension control, allowing precise thickness regulation and uniform dough quality. Overall line speed is electronically regulated, with automatic adjustment of individual module speeds to maintain optimal synchronization across the production process.

The Junior 600 / 800 supports all cutting formats, including round, square, triangle, oval, and more. Format changes are quick and simple, requiring only a few minutes to replace the cutting mold. The use of square polyethylene separators allows complete utilization of the separator material without waste, while all dough scraps are fully recovered free of polyethylene contamination.

Automatic stacking is performed to the desired quantity without the need for personnel intervention. The line can cut and stack empanada discs either with or without a separator, offering maximum flexibility for different production requirements.

Main performance and structural features

• Continuous empanada sizing and cutting line

• Electronic dough tension control for uniform thickness

• General line speed regulation with automatic module synchronization

• Supports multiple cutting formats (round, square, triangle, oval, etc.)

• Fast cutting mold changeover

• Square separator system for zero polyethylene waste

• Complete recovery of dough scraps without polyethylene

• Automatic stacking to preset quantities

• Operation with or without separator

Typical applications

• Empanada disc production

• Bakery and pastry dough processing

• High-volume food production lines

• Industrial and semi-industrial empanada manufacturing