Rondo - Jumbolino Make Up Line

Applications & Use Cases

• Production of croissants, pastries, and other laminated dough products.
• Processing of various dough types, including yeast-free and yeast-leavened doughs.
• Creation of filled products such as strudels, tarts, and filled buns.
• Suitable for both artisan bakeries and larger industrial food production facilities.

Typical Specifications

Typical capacity

Throughput for this class of equipment commonly ranges from 200 kg/h to 1000 kg/h, depending on product type and configuration.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying amperage requirements.

Footprint

A Jumbolino make-up line, depending on its configuration, typically requires a significant linear space, often in excess of 5-10 metres.

Dough width

The working width for such lines commonly accommodates dough sheets from 600mm to 800mm.

Materials of construction

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

Control system

Modern units commonly feature PLC control with a touchscreen interface for recipe management and operational adjustments.

Frequently Asked Questions

• What kind of products can a Jumbolino make-up line produce?

  These lines are highly versatile and can produce a wide array of laminated dough products, including croissants, Danish pastries, puff pastry items, and various filled products.

• Is specialist tooling required for different products?

• What maintenance is typically involved with a used make-up line?

• Can this line handle different dough types?

• What are the typical considerations for installation?