Rondo - Rondo - Panner

Applications & Use Cases

• Automated transfer of dough pieces or other food products onto baking trays or pans.
• Integration into production lines for bread, rolls, pastries, and other baked goods.
• Used in bakeries and food manufacturing facilities requiring consistent product placement.
• Facilitates high-volume panning operations, reducing manual labour.

Typical Specifications

Typical capacity

Throughput for this class of equipment commonly ranges from 1,000 to 6,000 pieces per hour, depending on product size and line speed.

Power supply

Units of this type typically operate on a three-phase electrical supply, commonly 400V, 50Hz, as specified for this unit.

Footprint

For this category, panners typically require a linear space of 2 to 4 metres in length and 1 to 1.5 metres in width within a production line.

Product size range

Panners are generally designed to handle a range of product sizes, typically from small rolls to larger loaves, with adjustments for different product dimensions.

Belt width

The working belt width on units of this type commonly ranges from 400mm to 800mm, accommodating various pan and tray sizes.

Construction material

Equipment in this category is typically constructed from stainless steel and food-grade plastics for hygiene and durability in food processing environments.

Frequently Asked Questions

• What maintenance is typically required for a used panner?

  Routine maintenance for a panner commonly involves cleaning, belt inspection and replacement (as noted for this unit), and lubrication of moving parts. Regular checks of electrical connections are also advisable.

• Can this panner be integrated with existing dough processing lines?

• What types of products are suitable for this panner?

• Are spare parts generally available for panners of this type?

• What are the typical safety features on a panner?