Rondo - Rondo - Dough lane cutters

Applications & Use Cases

• Used in bakeries and food manufacturing for portioning dough into consistent strips or lanes.
• Essential for producing products like croissants, pastries, breadsticks, and certain types of biscuits.
• Integrated into automated dough processing lines to ensure uniform product dimensions.
• Utilised for high-volume production where manual cutting would be inefficient or inconsistent.

Typical Specifications

Typical capacity

Throughput varies significantly by model, but units in this class are designed for continuous operation, processing hundreds of kilograms of dough per hour.

Power supply

Commonly requires a 3-phase industrial power supply, typically 400V, 50Hz, with varying amperage depending on motor size.

Cutting width adjustment

Units typically feature adjustable cutting widths, allowing for different lane sizes to be produced from a single dough sheet.

Material construction

Generally constructed from food-grade stainless steel for hygiene and durability, with cutting blades often made from hardened steel.

Integration

Designed to integrate with existing dough sheeters and conveyors, forming part of a larger production line.

Maintenance requirements

Regular cleaning and inspection of cutting blades and drive mechanisms are typically required to maintain optimal performance and hygiene.

Frequently Asked Questions

• What types of dough can these cutters handle?

  Dough lane cutters are typically designed to handle a wide range of dough types, from soft pastry doughs to firmer bread doughs, provided the dough has been properly sheeted.

• Are the cutting blades interchangeable?

• What is the typical footprint of a dough lane cutter?

• How easy is it to clean a used dough lane cutter?

• Can these cutters be integrated into an existing production line?