Rondo - 3 Stage Low Stress Pastry Sheeter

Applications & Use Cases

• Producing various types of pastry dough, including puff pastry, shortcrust, and Danish pastry.
• Creating uniform dough sheets for pies, tarts, croissants, and other baked goods.
• Reducing manual labour in bakeries and food production facilities by automating the sheeting process.
• Achieving consistent dough thickness and texture for high-quality end products.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from hundreds of kilograms to several tonnes of dough per hour, depending on the model and configuration.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required.

Dough sheet width

Typically, the maximum dough sheet width can range from 600mm to 1000mm, influencing the size of products that can be made.

Stress reduction

A 3-stage low-stress design typically employs multiple rolling stages to gently reduce dough thickness, preserving its structure and elasticity.

Footprint

The overall footprint for this type of industrial sheeter can be substantial, often requiring several metres in length and width, depending on conveyor extensions.

Material construction

Units are typically constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability.

Frequently Asked Questions

• What is the benefit of a 'low stress' design?

  A low-stress design minimises damage to the dough's gluten structure during sheeting, resulting in a more relaxed dough that is easier to work with and produces a better final product texture.

• Why is a '3-stage' sheeter advantageous?

• What kind of maintenance does this equipment typically require?

• Can this sheeter handle different types of dough?

• Are spare parts readily available for Rondo equipment?