Raumer - Dough Lamination + Feeding Lines

• Production of puff pastry and similar laminated doughs.
• Manufacturing croissants, Danish pastries, and other layered baked goods.
• Processing dough for pies, tarts, and savoury pastries.
• High-volume production in small to medium-sized bakeries and food manufacturing facilities.

Typical capacity

Throughput for this class of equipment commonly ranges from 200 kg/hr to 1,000 kg/hr, depending on configuration and product.

Power supply

Units of this type typically require a 3-phase industrial power supply, commonly 400V, 50Hz, with varying amperage requirements.

Line configuration

Commonly available in I, L, U, or Z shapes, with custom layouts often possible to suit specific facility dimensions.

Control system

Modern lamination lines typically feature a touch screen HMI for parameter adjustment and program management.

Dough types

Designed for continuous processing of puff pastry, shortcrust, and other laminated doughs.

Hygiene standards

Units in this category are typically designed for easy cleaning and adherence to food safety standards.

• What is the primary benefit of a continuous dough lamination line?

  Continuous lamination lines offer consistent product quality, higher hourly output, and reduced manual labour compared to batch processes, making them suitable for sustained production.

• Can these lines handle different types of dough?

• What kind of footprint does a lamination line typically require?

• Are these lines easy to clean and maintain?

• Is customisation possible for specific bakery needs?

Sheeters and laminators are valued in bakeries for consistent dough thickness and lamination quality. Buyers typically prioritise machines with reliable roller mechanisms and sturdy construction, as these handle repeated daily use well. Used units often represent good value when purchased from reputable sources. Key considerations include motor condition, roller wear, and whether calibration remains accurate. Well-maintained examples deliver dependable performance for croissant, Danish and pastry production. Mechanical simplicity means experienced operators can manage minor maintenance effectively.

General overview for this equipment type