Khansari Pastry (Nan Chai) Production System
• The Khansari pastry or Nan Chai production system is a semi-automatic or fully automatic food-processing line designed for hygienic, uniform, and high-capacity production of this traditional product. The system enables precise control over dough weight, dough thickness, shaping, glazing, baking, and packaging.
Product Introduction
• Khansari pastry or Nan Chai is a traditional Iranian pastry with a semi-dry texture, flavored with cardamom and saffron, and topped with egg yolk glaze, sesame, or nuts. Industrial production requires precise moisture and texture control
main Components of the Production Line
Stainless steel body
Time and speed control
Capacity proportional to production volume (e.g., 50–200 kg/h)
Precise dough portioning (e.g., 30–80 g)
Reduced weight deviation
Increased production speed
Dough Thickness Adjustment
Forming oval or round shapes
Glazing System
Uniform spraying or brushing of egg yolk glaze
Optional sesame or nut sprinkling system
Controlled glaze consumption
Important Technical Parameters
Dough moisture: determines final texture
Dough thickness: typically 5–10 mm
Baking temperature 180–220°C
Baking time 8–15 minutes (depending on weight and thickness)
Color uniformity control: dependent on heat distribution inside the oven
Advantages of the Industrial Line Compared to Traditional Methods
Uniform weight and dimensions
Reduced dough waste
Increased production capacity
Higher hygiene standards
Precise raw material consumption control
Approximate Production Capacity
Semi-automatic line 200–400 kg/h
Fully automatic line 500–1000 kg/h (depending on oven width and row count)
Compatible with Depositor Models
6000B, 6000, 4000B, 4000
Definition and Applications
A Depositor is designed to dispense pastry production materials in precise and uniform quantities
Its primary applications are in pastry, chocolate, cake, toffee, and ready-dessert production lines
The machine replaces manual depositing, increasing production speed, precision, and consistency
Raw materials (dough, cream, chocolate, fillings) are transferred from the machine hopper to molds
Using pneumatic cylinders or precision pumps, a specific amount of material is deposited into each mold or onto each product
The machine is capable of handling materials with different densities and viscosities
