Rondo - Rondo - Floor Standing Pastry Sheeter

Applications & Use Cases

• Producing uniform sheets of dough for pastries, croissants, and Danish.
• Creating thin, consistent layers for puff pastry and filo dough.
• Sheeting various dough types for pies, tarts, and biscuits.
• Preparing dough for pizza bases and flatbreads in commercial bakeries.

Typical Specifications

Typical capacity

Throughput for this class of equipment typically ranges from 50 kg/hr to 200 kg/hr, depending on dough type and operator efficiency.

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.

Dough sheet width

For this unit, the belt width of approximately 25.6 inches (650mm) indicates a maximum dough sheet width of similar dimension.

Dough sheet length

The belt length of approximately 63 inches (1600mm) suggests a maximum dough sheet length achievable per pass.

Construction material

Typically, frames are constructed from painted steel, with dough contact parts often in stainless steel or food-grade plastics for hygiene.

Footprint

Floor-standing models of this size typically require a significant operational footprint, including space for dough loading and retrieval.

Dough thickness range

Units of this type commonly offer adjustable roller gaps, allowing for dough thickness from less than 1mm up to 30-40mm.

Frequently Asked Questions

• What maintenance is typically required for a pastry sheeter?

  Regular cleaning of belts and rollers, checking tension, and lubrication of moving parts are typically required. Belts may need periodic replacement depending on usage.

• Can this type of sheeter handle different types of dough?

• Are spare parts readily available for unknown manufacturer models?

• What safety features are commonly found on these machines?

• What are the benefits of a floor-standing sheeter over a tabletop model?