The liquid egg supplied from the stainless steel hopper to the fixed amount through the cock is stored between the water-cooled hopper roll and the first firing drum, and gradually spreads evenly over the entire surface of the drum by the rotation of the first firing drum and is drawn out.
After one revolution, the baked eggs are peeled off by the scraper, then the opposite faces are fired again on the second firing drum.
After completion of firing, it is automatically discharged and transferred to the conveyor and pulled out.
It is automatically cut to the prescribed dimensions by the brown width cutter or kinshi cutter at the conveyer end.
Burners for firing are installed inside the first and second firing drums, and the surface temperature of the firing drum can be changed by adjusting the heating power. By adjusting the rotation speed of the sintering drum with the dial on the control panel, it is possible to adjust the baking color of the front and back of the egg cloth or to change the thickness.