Filo Production Line
Designed to craft exceptional thin pastry sheets from flour, water, milk, butter, eggs, and salt, for the production of a wide range of products such as baklava and samosa.
Crafting Perfect Filo: Precision, Adaptability, Excellence
Filo, or phyllo, meaning “leaf” in Greek, is an ultra-thin, unleavened dough used in a variety of Balkan and Middle Eastern dishes, layered, folded, rolled, or ruffled with various filling. Its versatility shines in both sweet and savory recipes, with famous examples such as baklava.
ELIN’s Filo Production Line is engineered for maximum adaptability and superior dough treatment.
Each production phase — lamination, stretching, drying, cooling, and final product collection — is precisely automated and finely tuned. By minimizing mechanical stress, the line preserves the dough’s delicate structure, delivering filo pastry with the authentic texture and flavor of artisan craftsmanship. Depending on raw materials and recipe needs, the machines produce filo sheets as thin as 100μm (0.1mm) and up to 1200mm wide. This flexibility enables the manufacture of products ranging from traditional pies and baklava to tortillas and samosas.
Available models: FL80, FL100, and FL120 with varying capacities
Features
- Fully automatic line, designed for industrial-grade use
- Three available versions: Standard, Heavy-Duty (for industrial operation), and Compact (space-saving design)
- Special design for easy conveyor cleaning
- Touchscreen interface with PLC and HMI automatic control systems
- Recipe management option
- Electromotors controlled by inverters
- Constructed entirely from stainless steel
- Remote support option
Basic Line Description
Standard Version
Compact Version
01. Lamination Process
Gradual, low-stress, and auto-adjusted dough lamination
02. Stretching Cone
Patented adjustable stretching ratio system for customization
03. Stabilization Bench
Stabilizes the filo dough after exiting the stretching cone.
04. Stretching Bench
Specially designed for lengthwise stretching.
05. Drying System
Dehydrates and cools down the filo pastry. Available in electric, LPG, or natural gas options. Conforms to the strictest regulations.
06. Collecting System
Collects the finished filo pastry on a drum or at the automatic grouping and cutting system at the desired dimensions.
Ideal for these goods
Filo
Baklava
Samosa
Tortilla
Tailoring Filo Production to Your Needs
The ELIN Filo Production Line is designed not only to accommodate an extensive range of recipes but also to align with the specific strategy, type, and scale of your production operations. Prioritizing the gentle handling of dough as a fragile, living material, each stage — from initial thinning to final product collection — is meticulously engineered to ensure the dough’s integrity is preserved, minimizing stress throughout the process and maximizing quality, consistency, and production performance. Available in three distinct models, including compact versions for space-saving solutions, the ELIN Filo Production Line offers production capacities ranging from 100kg/h to 350kg/h.
• FL80 – Output capacity: 100–200kg/h
• FL100 – Output capacity: 180–220kg/h
• FL120 – Output capacity: 300–350kg/h
Technical Specifications
| BUREK Production Line | BL 80 | FL 100 | FL 100 (HD)* | FL 120 | FL 120 (HD)* | FE 60** | FE 100** |
|---|---|---|---|---|---|---|---|
|
Electricity
(Voltage/Hz/ Phase) |
380 / 50 / 3phase |
||||||
|
Power (KW) |
7,0 |
7,0 |
9,5 |
10,8 |
13,2 |
19,5 |
26,5 |
|
Max Thermal Capacity
min – max (KW) |
45 – 150 |
63 – 210 |
63 – 210 |
72 – 240 |
72 – 240 |
45 – 150 |
324 |
|
Dimensions
LxWxH (m) |
13,5×1,5×2,35 |
19,4×1,6×2,35 |
20×1,6×2,35 |
20,6×1,8×2,35 |
21,1×1,8×2,35 |
11,8×1,8×2,35 |
13×2,0x2,35 |
|
Filo width (cm) |
80 |
100 |
100 |
120 |
120 |
60 |
100 |
|
Minimum filo thickness (μm)** |
150 (0.15mm) |
120 (0.12mm) |
120 (0.12mm) |
120 (0.12mm) |
120 (0.12mm) |
140 (0.14mm) |
140 (0.14mm) |
|
Productivity (kg/h)*** |
100 – 200 |
180 – 220 |
230 – 280 |
300 – 350 |
350 – 440 |
180 – 200 |
250 – 300 |
*HD: Heavy Duty model, reinforced construction for increased productivity
**Capability to produce filo with extruding process
***Depending on quality of flour used
****Depending on the filo thickness
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