Raumer - Dough Lamination + Feeding Lines

• Production of puff pastry for items such as croissants, Danish pastries, and vol-au-vents.
• Creation of laminated doughs for various baked goods requiring distinct layers.
• Processing of different dough types, including yeast-leavened and shortcrust, for specific product lines.
• Use in small to medium-sized bakeries and patisseries requiring consistent dough quality.

Typical throughput

For this class of equipment, throughput typically ranges from several hundred kilograms to over a tonne of dough per hour, depending on configuration and product.

Line configurations

Commonly found in I, L, U, or Z shapes to suit various factory layouts; custom configurations are also available.

Control system

Units of this type typically feature a touchscreen HMI for parameter adjustment and program management.

Dough width

The working width of the laminator commonly accommodates dough sheets from 600mm to 1200mm.

Power supply

Typically requires a 3-phase industrial electrical supply, commonly 400V, 50Hz, with varying amperage depending on motor count and size.

Construction materials

Surfaces in contact with dough are typically stainless steel or food-grade plastics for hygiene and durability.

• What types of dough can this line process?

  Raumer lamination lines are designed for continuous production of puff pastry and similar laminated doughs. They can often handle a variety of dough types requiring sheeting and layering.

• Is this equipment suitable for a small bakery?

• How easy is it to change products on this line?

• What maintenance is typically required for a dough lamination line?

• Can the line layout be adapted to my facility?

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