Rondo - Dough Scrap Take Off Conveyor

Applications & Use Cases

• Used in bakeries and food production facilities to remove excess dough from sheeting lines.
• Integrates with dough processing equipment, such as laminators and sheeters, to manage trim.
• Facilitates the return of dough scrap for reprocessing or disposal, reducing waste.
• Applicable in the production of pastries, bread, biscuits, and other dough-based products.

Typical Specifications

Typical belt width

Commonly ranges from 300mm to 800mm, depending on the associated dough line.

Typical belt material

Food-grade PU or PVC belting is typically used for hygiene and durability.

Power supply

Typically single-phase 230V or three-phase 400V, requiring a standard industrial connection.

Motor power

Generally low power, typically 0.18kW to 0.75kW, for gentle and consistent scrap removal.

Construction material

Frames are commonly stainless steel for food contact areas, with mild steel for non-contact components.

Speed control

Variable speed drives are often fitted to synchronise with upstream equipment.

Frequently Asked Questions

• What is a dough scrap take off conveyor used for?

  It is used to efficiently collect and remove excess dough trim or scrap generated during sheeting, laminating, or cutting processes in food production, often returning it for re-incorporation or disposal.

• Can this conveyor be integrated with existing production lines?

• What maintenance is typically required for this type of conveyor?

• Is this unit suitable for all types of dough?

• What safety features should I look for?