Rondo Laminazione Pastry Sheeting Line

Applications & Use Cases

• Producing puff pastry for viennoiserie, pies, and other laminated dough products.
• Creating consistent dough sheets for croissants, Danish pastries, and similar baked goods.
• Processing various dough types requiring lamination and precise thickness control.
• Industrial-scale production of pastry bases for further processing or packaging.

Typical Specifications

Typical capacity

Throughput for this class of equipment typically ranges from 200 kg/hr to over 1000 kg/hr, depending on dough type and final product specifications.

Power supply

Units of this type commonly require a 3-phase industrial power supply, typically 400V, 50Hz, with varying amperage requirements.

Footprint

A total length of 7000mm is substantial, indicating a significant operational footprint, commonly requiring dedicated floor space.

Dough width

A final width of 600mm is standard for many industrial pastry applications, suitable for a range of product sizes.

Thickness range

The 2-3mm thickness range is typical for puff pastry and laminated doughs, offering versatility for various end products.

Construction material

Stainless steel construction is standard for food processing equipment, ensuring hygiene and durability.

Automation level

Laminating lines of this nature typically feature a high degree of automation, including multi-roller satellite heads and cross pinners for consistent layering.

Frequently Asked Questions

• What types of dough can this line process?

  This type of line is primarily designed for laminated doughs such as puff pastry, croissant dough, and Danish pastry dough, but may handle other doughs requiring sheeting and calibration.

• Is this line suitable for continuous production?

• What maintenance is typically required for such equipment?

• Can the final dough thickness be adjusted?

• Are spare parts readily available for Rondo equipment?