Rondo - Calibrator

Applications & Use Cases

• Used in bakeries for precise dough thickness reduction prior to forming or laminating.
• Integral to production lines for pastries, croissants, and other laminated dough products.
• Applicable for preparing dough sheets for pizza bases, flatbreads, and certain biscuit types.
• Utilised in facilities requiring consistent dough sheet dimensions for automated processing.

Typical Specifications

Typical working width

This unit is specified for 600mm wide make-up lines; calibrators in this class commonly range from 500mm to 800mm.

Power supply

This unit is single phase; calibrators are typically available in single or three-phase configurations depending on motor size.

Dough thickness range

Calibrators of this type typically offer adjustable thickness settings, often from a few millimetres down to less than one millimetre.

Belt material

The unit has a good used belt; food-grade synthetic belts are standard for this application, designed for durability and hygiene.

Construction material

Frames are commonly constructed from painted mild steel or stainless steel, with contact parts in food-grade materials.

Integration

Designed to integrate with existing dough make-up lines, particularly Rondo equipment in this instance.

Frequently Asked Questions

• What is the primary function of a dough calibrator?

  A dough calibrator's primary function is to reduce a dough sheet to a precise, uniform thickness, which is crucial for consistent product quality in bakery operations.

• Can this calibrator be used with other brands of make-up lines?

• What maintenance is typically required for a dough calibrator?

• What should I consider when buying a used calibrator?

• How does a calibrator differ from a sheeter?