What maintenance is typically required for a Rademaker sheeting line?

Regular cleaning of all dough contact surfaces, lubrication of moving parts, and inspection of belts, rollers, and knives are essential. Electrical and mechanical checks should be performed periodically.

Can this line be adapted for different bread types?

While configured for baguette and ciabatta, many sheeting lines offer modularity. Specific tooling and settings may need adjustment or replacement to produce a wider variety of products.

What are the typical space requirements for a used sheeting line like this?

Buyers should anticipate a substantial linear footprint, often requiring a dedicated production area. Adequate space for operator access and maintenance around the line is also crucial.

Is specialist training required to operate this equipment?

Yes, operators typically require training on the specific controls, safety protocols, and operational procedures for a complex sheeting and laminating line to ensure efficient and safe production.

What are the common wear parts on a Rademaker sheeting line?

Common wear parts include conveyor belts, cutting blades (disc knives, guillotine), roller bearings, and scraper blades. These typically require periodic inspection and replacement.

Used Rademaker - Sheeters & Laminators, photo 1

used Equipment

Available

Verified seller

Rademaker - Rademaker

Name: Rademaker
Brand: Rademaker
SKU: f47d0ad31c4c

Price: Contact seller for price

Rademaker sheeting line to produce baguette and ciabatta bread – SOLD Year: 2001 Working width: 600 mm Capacity: – long baguettes: 2000/ hour – 1/2 baguettes: 4000/hour – 1/4 baguettes: 8000/hour Also for production off ciabatta’s and mini ciabatta’s Line consisting off: Dough hopper capacity 300 liter with 3 rotation knifes LSS-dough positioning unit for a continuous stress free dough band Lay up transport Flour duster Diablo rollers Flour duster Quick reductor Transport belt 1e Two-walls rolling station Flour duster 2e Two-walls rolling station Main transport belt Flour duster Disc- knifes unit Rest dough brushes Rest dough side transporting Mettler rest dough weigher Polycord string spreading belt working width 800 mm Transport conveyor Mechanical guillotine Transport conveyor Take over roller Roll up net for baguettes Lay up belt SOLD

Essex, United Kingdom

5,774 km away

Model Number

rademaker

Stock Number

f47d0ad31c4c

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Producing a continuous dough sheet for various baked goods.
Forming baguettes and ciabatta bread through a series of rolling, cutting, and shaping processes.
Integrating into larger bakery production lines for automated bread manufacturing.
Processing different types of dough, from lean to enriched, for diverse product ranges.

Typical Specifications

Typical throughput: For this class of equipment, throughput can range from 500 kg/hr to over 2000 kg/hr, depending on product and configuration.
Working width: Commonly found on units of this type, working widths typically range from 600 mm to 1200 mm.
Power supply: Typically requires a 3-phase industrial power supply, commonly 400V, 50Hz.
Footprint: A full sheeting and laminating line of this nature can require a significant linear footprint, often exceeding 10-15 metres in length.
Dough hopper capacity: Units of this type commonly feature hoppers with capacities ranging from 200 to 500 litres.
Construction materials: Typically constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability.

Frequently Asked Questions

Regular cleaning of all dough contact surfaces, lubrication of moving parts, and inspection of belts, rollers, and knives are essential. Electrical and mechanical checks should be performed periodically.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.