Burek Production Line
It rolls, shapes thin sheets of dough, adds oil, fills using a variety of available filling systems, and cuts the final product to the desired dimensions.
Burek and Spanakopita of Outstanding Quality – Tradition Perfected by Automation
Whether you call it burek, byrek, börek, or bougatsa, this traditional creation is all about thin, delicate pastry sheets and an endless variety of delicious fillings.
The specialized Burek Production Line by ELIN is a technologically advanced solution that perfectly balances the authenticity of tradition with high-efficiency performance. Designed to flawlessly manage any recipe, the line uses a gentle dough sheeting method based on ELIN’s exclusive patents to create perfectly thin pastry, ensuring a texture and flavor that rivals handcrafted products.
The process starts with the precise formation of the dough sheet. The line then oils both sides of the pastry—thanks to a patented automatic start-stop oiling system—adds filling with exceptional accuracy, and cuts the final product to the desired dimensions. Its operation accommodates every type of filling, from sweet creams to savory vegetables and meats, allowing you to produce a wide and appealing product range.
Features
- Fully automatic line, designed for industrial-grade use
- Constructed entirely from stainless steel
- Special design for easy conveyor cleaning
- Touchscreen interface with PLC and HMI automatic control systems
- Recipe management option
- Electromotors controlled by inverters
- Remote support option
Basic Line Description
Compact edition
Heavy-duty version
01. Mechanical Overturn
Bowl lifting and dough transfer into the chunker.
02. Chunker
Supplies dough pieces to the dough feeder.
03. Lamination Process
Gradual, low-stress, and automatically adjusted dough lamination.
04. Stretching Cone
Patented system with adjustable stretching ratio for controlling the thickness of the dough sheet.
05. Stabilization Bench
Stabilizes the dough sheet on the bench and organizes it into groups.
06. Processing Bench
Processes the filo pastry by oiling, filling, forming (folding or rolling) and cutting.
Features a patented automatic “start – stop” system for oil distribution on both sides of the dough.
Ideal for Variety of burek and pies (sweet and savory)
Burek
Pie
Spring Rolls
Rollinis
Tradition, Quality, and Technological Excellence
ELIN’s machines for burek, spanakopita, bougatsa, and pies integrate innovations at multiple points along the production line, enhancing both the efficiency and the quality of the production process and the final product.
A wide range of filling systems (lobe pump, monopump, pneumatic, piston, etc.), suitable for cream, vegetables, meat, and other raw materials, gives every producer the flexibility to create any recipe they desire.
With its expertise and flexibility, ELIN can design and perfectly tailor the production line to meet the specific needs of your recipes and business, providing a comprehensive solution that combines tradition, quality, and technological excellence.
Technical Specifications
| BUREK Production Line | SRB 80 | SRB 100 | SRB 120 | SRB 120 (HD)* | SRB 150 | SRB 150 (HD)* |
|---|---|---|---|---|---|---|
|
Electricity
(Voltage/Hz/ Phase) |
380 / 50 / 3phase |
|||||
|
Power (KW) |
8,6 |
9,2 |
10,2 |
12,4 |
10,8 |
13,0 |
|
Dimensions LxWxH (m) |
14,8×1,5×2,25 |
15,8×1,7×2,25 |
17,8×1,9×2,25 |
18,4×1,9×2,25 |
18,8×2,2×2,25 |
19,4×2,2×2,25 |
|
Dimensions LxWxH (m)
Compact version |
– |
13,5×1,7×2,25 |
15,8×1,9×2,25 |
– |
– |
– |
|
Filo width (cm) |
80 |
100 |
120 |
120 |
150 |
150 |
|
Minimum filo thickness (μm)** |
200 |
140 |
140 |
120 |
140 |
120 |
|
Productivity (kg/h)*** |
300 – 400 |
650 – 800 |
750 – 900 |
750 – 1200 |
850 – 1200 |
850-1450 |
*HD: Heavy-duty model, reinforced construction for increased productivity.
**Depending on the quality of the flour used.
***Productivity is calculated based on: thickness 200μm, speed 20m/min, filling/dough ratio 50/50, straight product without folding.
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