Rondo - Bread Moulding Line

Applications & Use Cases

• Producing various types of bread loaves and rolls in commercial bakeries.
• Shaping dough for artisan breads, baguettes, and tin breads.
• Integrating into automated bread production lines for consistent product formation.
• Manufacturing dough pieces for specialty baked goods requiring specific moulding.

Typical Specifications

Line width

This unit is specified at 800mm, which is a common width for medium to large-scale bakery operations.

Typical capacity

For this class of equipment, throughput can typically range from 1,000 to 3,000 pieces per hour, depending on dough type and product size.

Power supply

Units of this type commonly require a 3-phase industrial power supply, typically 400V, 50Hz.

Moulding versatility

The inclusion of pinning, curling, and interchangeable pressure boards or a top moulding belt indicates suitability for a wide range of bread shapes.

Footprint

A complete moulding line of this width would typically require a significant linear space, often 3-6 metres in length, plus operational access.

Construction materials

Components in contact with food are typically stainless steel or food-grade plastics for hygiene and durability.

Frequently Asked Questions

• What types of bread can this line mould?

  With interchangeable pressure boards and a top moulding belt, this line is typically capable of moulding various dough types into tin breads, rolls, baguettes, and other artisan shapes. The specific capabilities depend on the installed tooling.

• What maintenance is typically required for a used bread moulding line?

• Can this line be integrated into an existing bakery setup?

• What are the benefits of a Rondo bread moulding line?

• What does 'good ex bakery condition' imply?