Rondo - Fat Extruder

Applications & Use Cases

• Producing uniform sheets or blocks of fat for pastry, bakery, and confectionery industries.
• Preparing butter or margarine for lamination processes in croissant and puff pastry production.
• Extruding various fat-based ingredients for further processing or packaging.
• Streamlining the preparation of fat components in large-scale food manufacturing.

Typical Specifications

Typical capacity

Throughput for this class of equipment typically ranges from 100 kg/hr to 500 kg/hr, depending on the specific model and fat consistency.

Power supply

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

Suitable feed sizes

Units like this are designed to accept standard industrial butter or fat blocks, often up to 25kg.

Extrusion width

The width of the extruded fat sheet typically varies, but common dimensions are between 400mm and 600mm.

Construction material

Food contact parts are typically constructed from stainless steel (e.g., 304 or 316 grade) for hygiene and durability.

Footprint

For this class of equipment, a typical footprint might be around 1.5m to 2.5m in length and 0.8m to 1.2m in width, excluding conveyors.

Frequently Asked Questions

• What types of fat can this extruder process?

  Fat extruders are primarily designed for processing solid or semi-solid fats such as butter, margarine, and various shortening compounds. The consistency of the fat will influence extrusion performance.

• Is this unit suitable for continuous production?

• What maintenance is typically required for a fat extruder?

• Can the thickness of the extruded fat be adjusted?

• What are the benefits of using a fat extruder over manual preparation?