Rondo - 3 Roll Sheeter on C Frame

• Producing consistent dough sheets for pastries and bread products.
• Creating thin, uniform layers for laminated doughs like croissants and puff pastry.
• Sheeting various dough types for pies, tarts, and other baked goods.
• Preparing dough for further processing such as cutting, stamping, or moulding.

Typical capacity

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

Power supply

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

Roller configuration

A 3-roll sheeter typically features three rollers arranged to progressively reduce dough thickness, often with adjustable gaps.

Frame type

A 'C Frame' design commonly indicates a cantilevered structure, allowing for easier access and integration into production lines.

Typical footprint

For this class of industrial sheeter, a typical footprint might range from 1.5m to 2.5m in length and 0.8m to 1.2m in width.

Material compatibility

These machines are typically designed to handle a wide range of dough consistencies, from soft bread doughs to stiffer pastry doughs.

Hygiene standards

Industrial sheeters are commonly constructed from food-grade stainless steel and other approved materials to meet hygiene regulations.

• What is the benefit of a 3-roll sheeter over a 2-roll model?

  A 3-roll sheeter typically offers more precise and gradual dough reduction, which can lead to a more consistent sheet quality and less stress on the dough, particularly beneficial for delicate laminated products.

• What does 'on C Frame' mean for this equipment?

• Is this Rondo sheeter suitable for all types of dough?

• What maintenance is typically required for a used sheeter?

• Can the sheet thickness be adjusted on this machine?

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