Rondo - Rondo - Lattice Cutter

Applications & Use Cases

• Producing decorative lattice patterns on pastry for pies, tarts, and other baked goods.
• Creating uniform lattice sheets for confectionery and dessert toppings.
• Used in bakeries, patisseries, and food manufacturing facilities requiring decorative dough finishes.

Typical Specifications

Typical capacity

Throughput is typically dependent on the width of the roller and the speed of the production line, commonly ranging from 100-500 kg/hr for this class of equipment.

Power supply

Units of this type are often integrated into existing production lines and may be mechanically driven or require a low-voltage electrical supply, typically 230V single-phase or 400V three-phase if motorised.

Roller width

Common roller widths for lattice cutters typically range from 300mm to 800mm, influencing the maximum width of the product processed.

Material construction

For food contact, components are typically constructed from food-grade stainless steel (e.g., 304 or 316) and high-density food-safe plastics.

Footprint

As an attachment or standalone unit, the footprint typically varies, but a dedicated unit might require approximately 1000mm x 800mm of floor space.

Maintenance requirements

Regular cleaning of rollers and guards is typically required, along with periodic inspection of bearings and drive mechanisms for wear.

Frequently Asked Questions

• What types of dough can a lattice cutter process?

  Lattice cutters are typically designed for processing various types of pastry and dough, including shortcrust, puff, and choux pastry, provided the dough has suitable elasticity and consistency.

• How is the lattice pattern created?

• Is this unit suitable for continuous production?

• What safety features should I expect?

• Can the lattice pattern be changed?