Rondo - Rondo Compass Pastry Sheeter

Applications & Use Cases

• Producing uniform sheets of dough for pastries such as croissants, Danish pastries, and puff pastry.
• Creating consistent thickness for pizza bases and flatbreads.
• Preparing dough for tarts, pies, and other baked goods requiring a rolled base.
• Used in bakeries, patisseries, hotels, and food manufacturing facilities.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from several hundred kilograms to over a tonne of dough per hour, depending on automation and dough type.

Power supply

Units of this type commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, with varying power consumption based on motor size.

Belt dimensions

Working belt widths commonly range from 500mm to 700mm, with lengths varying significantly based on the model and intended use.

Construction material

Typically constructed from stainless steel and food-grade plastics for hygiene and durability in a bakery environment.

Dough thickness range

Sheeters in this category can usually reduce dough thickness from several centimetres down to a few millimetres.

Footprint

The footprint for a sheeter of this type can vary, but typically requires a significant linear space, often over 2 metres in length when extended.

Frequently Asked Questions

• What types of dough can this sheeter handle?

  Pastry sheeters are designed to handle a wide range of doughs, including yeast-leavened doughs, shortcrust, puff pastry, and other laminated doughs, provided they have appropriate consistency.

• Is this unit suitable for continuous production?

• What maintenance is typically required?

• Can the dough thickness be precisely controlled?

• Are spare parts readily available for Rondo equipment?