Rondo Doge - Rondo Doge STM 513 Pastry Sheeter

Applications & Use Cases

• Producing uniform dough sheets for pastries, croissants, and Danish.
• Creating thin, consistent layers for puff pastry and filo dough.
• Rolling out various types of dough for bakery products like tarts and pies.
• Used in bakeries, patisseries, and food manufacturing facilities for dough preparation.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from several kilograms to hundreds of kilograms of dough per hour, depending on the operator and product.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, though some smaller models may operate on single-phase.

Roller width

The roller width for a Rondo Doge STM 513 is typically around 500-520 mm, allowing for a good working width for various dough types.

Dough thickness adjustment

Units of this type commonly offer precise manual or semi-automatic adjustment for dough thickness, typically from less than 1 mm up to 50 mm.

Footprint

A Rondo Doge STM 513 typically requires a footprint of approximately 2500-3000 mm in length (with tables extended) and 900-1000 mm in width.

Construction material

The frame and critical components are typically constructed from stainless steel and other food-grade materials for hygiene and durability.

Safety features

For this class of equipment, safety features commonly include emergency stop buttons, roller guards, and interlocks to prevent operation when covers are open.

Frequently Asked Questions

• What type of dough can this sheeter handle?

  A Rondo Doge STM 513 is designed to handle a wide range of dough types, including yeast-leavened doughs, shortcrust, puff pastry, and Danish pastry doughs.

• Is this unit suitable for continuous production?

• What maintenance is typically required?

• Can I get spare parts for a used Rondo Doge STM 513?

• What are the typical installation requirements?