Rondo Doge - Pastry Roll Up Winder

Applications & Use Cases

• Used in bakeries for the automated rolling of various pastry types.
• Ideal for producing croissants, pain au chocolat, and other rolled dough products.
• Applicable in food manufacturing facilities requiring consistent dough portioning and shaping.
• Suitable for operations needing to increase efficiency in pastry production lines.

Typical Specifications

Typical capacity

Throughput for this class of equipment typically ranges from 500 to 1,500 pieces per hour, depending on dough type and product size.

Power supply

Units of this type commonly require a 230V, single-phase electrical supply, though some industrial models may use three-phase.

Footprint

A pastry roll-up winder on a stand typically occupies a floor space of approximately 1.5m x 0.8m.

Dough compatibility

These machines are generally designed for a range of laminated and non-laminated doughs, including puff pastry, croissant dough, and shortcrust.

Construction material

Commonly constructed from stainless steel for hygiene and durability in food processing environments.

Maintenance requirements

Routine cleaning of contact surfaces and periodic inspection of moving parts are typically required to ensure optimal operation.

Frequently Asked Questions

• What types of dough can this machine handle?

  This type of winder is typically suitable for various doughs, including laminated doughs for croissants and puff pastry, as well as simpler doughs for rolls. Buyers should confirm specific dough compatibility with the seller.

• Is this unit suitable for a small bakery?

• What kind of training is required to operate this equipment?

• How does this machine integrate into an existing production line?

• What spare parts are commonly needed for this type of winder?