Rondo - Folding Ploughs

Applications & Use Cases

• Used for shaping dough and pastry sheets into various forms, such as croissants, Danish pastries, and other laminated products.
• Integral in automated pastry lines for high-volume production of baked goods.
• Can be configured for different product sizes and shapes through interchangeable tooling.
• Often found in large-scale bakeries, patisseries, and food manufacturing facilities.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from several hundred to several thousand pieces per hour, depending on product complexity and line integration.

Power supply

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

Footprint

The physical footprint varies significantly based on the number of ploughs and the overall line configuration, typically requiring dedicated floor space within a production line.

Material compatibility

Designed for use with various dough types, including yeast-leavened doughs, puff pastry, and shortcrust pastry.

Construction materials

Typically constructed from food-grade stainless steel and other durable, hygienic materials suitable for food contact.

Maintenance requirements

Regular cleaning and routine mechanical checks are essential to ensure consistent performance and hygiene standards.

Frequently Asked Questions

• What types of products can a folding plough machine create?

  Folding plough machines are primarily used to create folded and rolled pastry products, such as croissants, pain au chocolat, Danish pastries, and other laminated dough items.

• Are these machines suitable for different dough types?

• How difficult is it to change product shapes or sizes?

• What are the typical power requirements for a folding plough?

• What maintenance is typically involved with a used folding plough?