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?

Yes, industrial pastry sheeting lines like this Rondo Laminazione unit are typically engineered for continuous, high-volume production in bakery environments.

What maintenance is typically required for such equipment?

Regular cleaning, lubrication of moving parts, inspection of belts and rollers, and periodic electrical checks are commonly required to ensure optimal performance and longevity.

Can the final dough thickness be adjusted?

Yes, units of this type commonly feature adjustable calibrators to allow for precise control over the final dough thickness, within the machine's operational range.

Are spare parts readily available for Rondo equipment?

Rondo is a well-known manufacturer in the bakery industry, and spare parts for their equipment are generally available, though specific part availability for older or used models should be confirmed with the seller or a Rondo service provider.

used Equipment

Available

Verified seller

Rondo Laminazione Pastry Sheeting Line

Name: Rondo Laminazione Pastry Sheeting Line
SKU: rondo-laminazione-pastry-sheeting-line-1f6f1e48d98ad49f16fa5073d8da7027
Availability: InStock

Price: Contact seller for price

Stainless, total length 7000mm, this line comprises an infeed section – multi roller satellite head, cross pinner and then calibrator making puff pastry from blocks / billets to final width of 600 mm and 2-3mm thickness, comes complete with electrical drawings and manuals.

Durham, United Kingdom

6,074 km away

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

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

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.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.