Rondo Doge - Cross Pinner

Applications & Use Cases

• Used in bakeries and food production facilities for creating laminated dough products.
• Essential for the production of croissants, puff pastry, and Danish pastries.
• Integrates with dough sheeting lines to introduce fat layers between dough sheets.
• Utilised in the preparation of various viennoiserie and patisserie items.

Typical Specifications

Typical throughput

For this class of equipment, throughput can vary significantly based on the main sheeting line, but units commonly handle continuous dough processing.

Power supply

Units of this type typically operate on a 3-phase industrial power supply, commonly 400V, 50Hz in the UK.

Footprint

A cross pinner is designed to integrate into a sheeting line, so its footprint is typically linear, adding to the overall length of the line.

Construction material

Commonly constructed from stainless steel for hygiene and durability in food processing environments.

Integration

Designed to be integrated with existing or new dough sheeting lines, often from the same manufacturer for optimal compatibility.

Maintenance requirements

Regular cleaning and inspection of rollers and belts are typically required to ensure consistent performance and hygiene.

Frequently Asked Questions

• What does a cross pinner do?

  A cross pinner is a piece of equipment used in dough lamination to precisely place and press a layer of fat (e.g., butter or margarine) onto a sheet of dough, which is then folded and re-sheeted.

• Is this unit compatible with any dough sheeting line?

• What kind of products can be made with a cross pinner?

• What are the typical safety features on a cross pinner?

• How difficult is it to install a cross pinner?