Flour Tortilla Line Configurations
Industrial flour tortilla production lines available in multiple working widths, with configurations adapted to your capacity and product requirements.
From Dough to Finished Tortilla
See the main production stages of an industrial flour tortilla line, from dough feeding and dividing to pressing, baking, cooling, and stacking. Final line configuration depends on product size, capacity, and automation requirements.
Dough Feeding & Chunking
Dough is transferred from the mixer to the vertical elevator into the chunker and prepared for consistent downstream processing.
Dividing & Rounding
Dough pieces are accurately portioned and rounded using a simple & precise technology to support uniform pressing and product consistency.
Intermediate Proofing
Dough pieces are trasnferred to proofing pans to rest before pressing to improve machinability and final tortilla quality.
Pressing
Dough pieces are hot pressed to the required tortilla diameter and thickness based on product specifications.
Baking & Cooling
Tortillas are baked using a 3 tier pre-mix combustion oven and then cooled on a multi-level conveyor.
Counting & Stacking
Finished tortillas are counted, stacked, and prepared for packaging & further handling.
Ayash Pneumatic Tortilla Press
Industrial pressing equipment engineered for automated flour tortilla production.
- 60″ × 40″ Pressing Area — Designed for high-capacity industrial production.
- Fully Pneumatic Operation — No hydraulic pumps, oil systems, or associated leakage risks.
- Double Press System — Engineered for uniform tortilla thickness and consistent forming.
- Up to 180 Tortillas per Minute — 12 tortillas per stroke at 10″ diameter, operating at 15 strokes per minute.
- Reduced Maintenance Requirements — No hydraulic oil maintenance and minimal service.
- Short Discharge Conveyor — To reduce dough sticking and maintaining press belt temperature for ideal performance.
The 60″ × 40″ double press shown here was developed for a specific customer's production requirements. Ayash Engineering offers pneumatic pressing solutions in different dimensions and configurations to suit individual flour tortilla production lines.
The Classic Ayash Divider Rounder
A proven industrial dough dividing and rounding solution, engineered for high production rates, simplified maintenance, and versatile applications across tortilla and bakery production lines.
- Up to 150 Cuts per Minute — High-speed dividing for industrial production.
- Up to 12 Pockets / Lanes — Configurable for varying production requirements.
- 20–350 g Dough Weight Range — Suitable for a broad range of dough portions.
- Only 3 Moving Parts — Simplified mechanical design to minimize maintenance requirements and downtime.
- Washdown-Friendly Hygienic Design — Designed to facilitate cleaning and sanitation.
- Stainless Steel Construction — Built for demanding industrial bakery environments.
- Existing Line Integration — Can be incorporated into existing production lines as part of an equipment upgrade.
- Versatile Product Applications — Suitable for tortillas, buns, bread, and a wide range of flatbreads.
The Classic Ayash Divider Rounder combines high-capacity dough processing with a simplified mechanical design, helping bakeries maintain consistent production while reducing maintenance complexity.
| Line Configuration | Press Width | Tortilla Size & Balls per Stroke | Production Capacity (dz/hr) |
|---|---|---|---|
|
36″ Line
Flour Tortilla Production Line
|
36″ |
Up to 6″ — 16 balls
Up to 8″ — 9 balls
Up to 10″ — 5 balls
Up to 14″ — 4 balls
|
2,880 dz/hr
720 dz/hr
400 dz/hr
320 dz/hr
|
|
42″ Line
Flour Tortilla Production Line
|
42″ |
Up to 6″ — 25 balls
Up to 8″ — 16 balls
Up to 10″ — 9 balls
Up to 14″ — 4 balls
|
2,000 dz/hr
1,280 dz/hr
720 dz/hr
320 dz/hr
|
|
GRAND 52″
Flagship Series
|
52″ |
Up to 6″ — 36 balls
Up to 8″ — 25 balls
Up to 10″ — 16 balls
Up to 14″ — 9 balls
|
2,880 dz/hr
36-Ball Configuration:
Requires either
1 Ayash Classic Divider Rounder
or
2 Ayash Drum-Less Divider Rounders.
2,000 dz/hr
1,280 dz/hr
720 dz/hr
|
|
Customized Line
Engineered to Your Requirements
|
Custom | Tortilla dimensions and ball-drop configurations are determined according to individual production requirements. | Project-specific capacity based on product dimensions, production rate, and equipment configuration. |
Production capacities are expressed in dozens per hour (dz/hr). Listed figures represent specified line configurations and depend on product dimensions, dough characteristics, operating conditions, and final equipment arrangements.
Contact Us
Tell us which stage of your production process you’re looking to improve. Share your products, dough portion weights, desired production capacity, and available floor space so we can better understand your requirements.
Whether you’re planning a new production line or upgrading existing equipment, our team is ready to discuss suitable machinery and configurations.