Rondo - Panner

Applications & Use Cases

• Automated transfer of dough pieces from a proofer or moulder to baking trays or pans.
• Streamlining the production of bread, rolls, pastries, and other baked goods.
• Ensuring consistent spacing and alignment of products on baking surfaces.
• Reducing manual labour in high-volume bakery operations.

Typical Specifications

Typical capacity

Typically designed for medium to high-volume bakeries, processing several hundred to a few thousand dough pieces per hour, depending on product size.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with a power consumption in the low single-digit kilowatt range.

Footprint

For this class of equipment, a panner typically requires a floor space of approximately 1.5 to 2.5 metres in length and 0.8 to 1.2 metres in width, integrated into a production line.

Tray/Pan compatibility

Units are commonly designed to accommodate standard bakery trays or pans, with adjustable guides for various sizes. Buyers should confirm specific dimensions with the seller.

Construction material

Typically constructed from food-grade stainless steel for surfaces in contact with dough, with other components made from robust engineering plastics and coated metals.

Integration

Designed for seamless integration with upstream dough processing equipment such as moulders and proofers, and downstream into oven loading systems.

Frequently Asked Questions

• What types of dough can a panner handle?

  Panners are generally suitable for a wide range of dough types, from soft bread doughs to stiffer pastry doughs. The specific unit's capabilities may vary based on its design and adjustments.

• Is this unit suitable for different product shapes and sizes?

• What maintenance is typically required for a used panner?

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

• What are the common wear parts on a panner?