Rondo - Rondo - Pastry Feeder

Applications & Use Cases

• Integrating into automated pastry production lines for continuous dough supply.
• Feeding dough or pastry sheets into laminators, moulders, or cutting machines.
• Ensuring consistent product flow in bakeries producing croissants, Danish pastries, or puff pastry.
• Reducing manual handling in high-volume pastry manufacturing operations.

Typical Specifications

Typical capacity

For this class of equipment, hoppers typically hold between 50 kg and 200 kg of pastry dough, depending on the model and design.

Power supply

Commonly found on units of this type is a 3-phase electrical supply, typically 400V, 50Hz, with varying power consumption depending on motor size.

Throughput

Throughput rates are typically designed to match downstream equipment, often ranging from 500 kg/hour to over 2000 kg/hour for continuous operations.

Material contact parts

Components in contact with food are typically constructed from food-grade stainless steel (e.g., 304 or 316) to meet hygiene standards.

Footprint

The footprint for a pastry feeder can vary significantly, but typically ranges from 1.5m x 1m to 3m x 1.5m, requiring adequate space for integration and maintenance.

Suitable feed sizes

These units are generally designed to handle pre-portioned dough blocks or continuous sheets of pastry dough.

Frequently Asked Questions

• What maintenance is typically required for a used pastry feeder?

  Regular cleaning of food contact surfaces, inspection of belts and motors, and lubrication of moving parts are typically required. Seals and bearings may need periodic replacement.

• Can this unit be integrated with existing production lines?

• What safety features are commonly found on these machines?

• Are spare parts readily available for Rondo equipment?

• What is the typical lifespan of a well-maintained pastry feeder?