Rondo - Panner

Applications & Use Cases

• Used in bakeries and food production facilities for automated dough portioning and transfer.
• Integrates with dough sheeting and moulding lines to place dough pieces onto baking pans.
• Facilitates the production of various baked goods, including bread rolls, pastries, and biscuits.
• Streamlines the panning process, reducing manual labour and increasing throughput.

Typical Specifications

Typical capacity

Typically designed to handle a continuous flow of dough pieces from an upstream process, with throughput rates varying significantly by model and configuration.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with specific amperage requirements depending on motor size.

Footprint

For this class of equipment, the footprint can vary, but a 'short belt model' suggests a more compact design suitable for integrating into existing lines with limited space.

Construction material

Typically constructed from food-grade stainless steel for hygiene and durability, particularly for surfaces in contact with dough.

Control system

Units of this type commonly feature a control panel, often with push-buttons or a basic HMI, for adjusting belt speed and operational parameters.

Integration

Designed to integrate with other dough handling equipment, such as moulders or proofers, requiring careful consideration of line height and speed synchronisation.

Frequently Asked Questions

• What types of dough can this panner handle?

  Panners are generally versatile and can handle a range of dough types, from soft bread doughs to stiffer pastry doughs, provided the dough pieces are consistently formed upstream.

• Is this unit suitable for different pan sizes?

• What maintenance is typically required for a panner?

• Can this panner be integrated into an existing production line?

• What spare parts are commonly needed for a panner?