Rondo - Jumbolino Make Up Line

• Producing a variety of laminated dough products such as croissants, puff pastry, and Danish pastries.
• Creating sheeted dough for pies, tarts, and other baked goods requiring consistent thickness.
• Automating the make-up process for products requiring multiple filling, cutting, and depositing steps.
• High-volume production in industrial bakeries and food manufacturing facilities.

Typical throughput

For this class of equipment, throughput can typically range from 500 kg to over 2000 kg of dough per hour, depending on product complexity and line configuration.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage requirements based on motor sizes and integrated components.

Footprint

A make-up line of this length (6m) will require a significant operational footprint, typically needing additional space for ingredient staging, operator access, and downstream processing.

Dough sheet width

The working width for make-up lines commonly ranges from 600mm to 1200mm, dictating the maximum width of the dough sheet that can be processed.

Integrated features

Units typically include sheeting rollers, cutting stations, depositors, and guillotines for versatile product formation.

Maintenance requirements

Regular cleaning of belts and contact parts, lubrication of moving components, and inspection of electrical systems are typically required for optimal performance and hygiene.

• What types of products can this Rondo Jumbolino line produce?

  Rondo Jumbolino lines are versatile and typically used for producing a wide range of laminated and sheeted dough products, including croissants, puff pastry, Danish pastries, and various filled or cut bakery items.

• What does 'good ex bakery condition' imply?

• Is the tooling mentioned included with the line?

• What is the purpose of the 'extension offtake conveyor'?

• What kind of maintenance is typically involved with a used make-up line?

Dough handling and sheeting accessories are valued for improving bakery workflow efficiency and consistency. Buyers typically seek well-maintained rollers, dividers and moulds that operate smoothly without excessive wear. Key considerations include motor condition, alignment accuracy, and compatibility with existing production lines. These accessories generally perform reliably when properly serviced, with stainless steel components particularly appreciated for durability in commercial kitchens. Mechanical simplicity often makes repairs straightforward.

General overview for this equipment type