Rondo - Rondo Compactline

Applications & Use Cases

• Producing consistent dough sheets for pastries, croissants, and Danish.
• Creating thin, uniform layers for puff pastry and other laminated doughs.
• Sheeting dough for bread rolls, pizza bases, and flatbreads.
• Preparing dough for various baked goods in bakeries and food manufacturing.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from 100 kg to 500 kg of dough per hour, depending on product and operator efficiency.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Dough sheet width

The Rondo Compactline series typically handles dough sheets up to 600mm wide.

Footprint

A complete line, including infeed and outfeed conveyors, would typically require a floor space of 3 to 5 metres in length and 1 to 1.5 metres in width.

Material construction

Components in contact with food are typically stainless steel, with other structural elements often made from painted mild steel or aluminium.

Sheeting thickness range

This equipment is generally capable of sheeting dough to thicknesses ranging from approximately 0.5mm to 30mm.

Frequently Asked Questions

• What is the primary function of a dough sheeter like the Rondo Compactline?

  Its primary function is to consistently reduce dough thickness and create uniform sheets, which is crucial for products requiring lamination or precise portioning.

• What maintenance is typically required for a used dough sheeter?

• Can this machine handle different types of dough?

• What are the benefits of a flour duster attachment?

• Are spare parts readily available for Rondo equipment?

• What does '11 cutting tools' imply for this specific unit?