Rondo - Rondo - Cross Pinner

Applications & Use Cases

• Used in bakeries for creating laminated dough products such as croissants and puff pastry.
• Essential for producing consistent layers in dough sheets for various baked goods.
• Utilised in food manufacturing facilities requiring precise dough preparation for pastries and similar items.

Typical Specifications

Typical capacity

Throughput for this class of equipment typically ranges from 100 kg/hr to 500 kg/hr, depending on dough type and desired product.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required.

Footprint

A cross pinner typically requires a significant floor area, often between 2 to 4 square metres, plus space for operator access and material handling.

Dough width

Suitable for dough sheets typically ranging from 600 mm to 1000 mm in width, allowing for various product sizes.

Construction material

Units of this type commonly feature stainless steel contact parts and robust mild steel frames for hygiene and durability.

Control system

Typically equipped with electromechanical controls or a basic PLC for speed and process adjustments.

Frequently Asked Questions

• What is a cross pinner used for in bakery operations?

  A cross pinner is used to fold and laminate dough, creating multiple layers essential for products like croissants, Danish pastries, and puff pastry. It helps achieve the desired texture and rise.

• What maintenance is typically required for a used cross pinner?

• Can a cross pinner handle different types of dough?

• What safety features should I look for on a cross pinner?

• What are the typical space requirements for installing a cross pinner?