What is included in a typical Rademaker puff pastry lamination line?

A complete line commonly includes dough feeding, sheeting, fat application, folding sections, flour dusters, thickness gauging rollers, and dough relaxation conveyors. Specific configurations vary by model and customisation.

What maintenance is typically required for a used lamination line?

Regular maintenance for such equipment typically involves cleaning, lubrication of moving parts, inspection and replacement of belts and bearings, and calibration of rollers and sensors. Electrical and mechanical checks are also routine.

Can this type of line be used for products other than puff pastry?

Yes, while optimised for puff pastry, these lines can often be adapted for other laminated doughs such as croissant dough, Danish pastry dough, and certain types of shortcrust or yeast-leavened doughs, depending on the specific configuration and adjustments.

What are the typical installation requirements for a lamination line?

Installation typically requires a level floor, adequate space, a suitable 3-phase power supply, and often compressed air. Professional installation and commissioning are usually recommended to ensure correct setup and operation.

How does a lamination line handle different dough types?

Modern lamination lines commonly feature adjustable roller gaps, conveyor speeds, and folding mechanisms to accommodate variations in dough hydration, elasticity, and desired final product specifications. Recipe parameters are often programmable.

Used Rademaker Puff Pastry Lamination - Sheeters & Laminators, photo 1

Used Rademaker Puff Pastry Lamination - Sheeters & Laminators

used Equipment

Available

Verified seller

Rademaker - Rademaker Puff Pastry Lamination

Name: Rademaker Puff Pastry Lamination
Brand: Rademaker
SKU: bf62768ca46b

Price: Contact seller for price

Complete Rademaker puff pastry lamination line SOLD 800mm wide 1992 in immaculate condition Professionally removed and loaded onto transport PHOTOS AND VIDEO ON REQUEST 1) Inclined dough conveyor with flour duster and guillotine 2) Conveyor which takes the dough to the sheeter hopper 3) Sheeter 4) Dough splitter ( one section goes on the top conveyor and one section goes down to bottom conveyor ) 5) Fat pump puts fat onto the top of the bottom dough sheet ( company keeping fat pump ) 6) Top dough sheet conveyor placed on top of the bottom dough sheet 7) Flour duster 8) conveyor with dough edge sealers ( stops the fat from coming out when rolled ) 9) Two roller dough thickness gauger 10) Inclined conveyor 11) Retracting conveyor to fold the dough 12) Flour duster 13) Two roller dough thickness guadger 14) Multi head roller 15) Retracting conveyor to fold dough 16) Flour duster 17) Two roller dough thickness guadger 18) Multi head roller 19) Cross roller 20) Two roller dough thickness guadger 21) 90 degree turn conveyor 22) Dough relax conveyor 23) Retraction conveyor to fold the dough 24) Flour duster to put flour on bottom conveyor 25) Flour duster to put flour on top conveyor 26) Flour duster to put flour on top of the sheet of dough 27) Two rollers to guadger thickness of dough 28) Multi header roller 29) Cross roller 30) Two rollers to gauge dough thickness 31) Flour duster 32) flour duster for top and bottom of dough sheet 33) Cross roller 34) Two rollers for gauging dough thickness 35) Excess flour removal brush 36) Waste removal conveyor 37) Spreader conveyor 38) Guillotine 39) Waste dough removal conveyor SOLD

Essex, United Kingdom

5,774 km away

Model Number

rademaker-puff-pastry-lamination

Stock Number

bf62768ca46b

Machinery Masters View

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

Applications & Use Cases

Producing laminated doughs for croissants, Danish pastries, and similar bakery products.
Manufacturing puff pastry sheets for pies, sausage rolls, and savoury applications.
Creating consistent dough layers for industrial-scale patisserie production.
Automating the lamination process in large bakeries and food manufacturing facilities.

Typical Specifications

Typical working width: For this class of equipment, working widths commonly range from 600mm to 1200mm.
Typical throughput: Throughput can vary significantly but typically ranges from 500 kg/hr to over 2000 kg/hr, depending on the product and line configuration.
Power supply: Units of this type commonly require a 3-phase industrial power supply, typically 400V, 50Hz, with varying amperage requirements.
Typical footprint: A complete lamination line can require a substantial footprint, often exceeding 15-20 metres in length, depending on the number of folds and relaxation sections.
Dough thickness range: Lamination lines are typically designed to produce dough sheets with final thicknesses ranging from a few millimetres up to 15-20mm.
Materials of construction: Components in contact with food are typically stainless steel or food-grade plastics, with robust industrial-grade materials for the frame and moving parts.

Frequently Asked Questions

A complete line commonly includes dough feeding, sheeting, fat application, folding sections, flour dusters, thickness gauging rollers, and dough relaxation conveyors. Specific configurations vary by model and customisation.

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.