Rondo - Rondo - Polyline

Applications & Use Cases

• Producing a variety of laminated dough products such as croissants and Danish pastries.
• Forming and cutting different types of bread rolls and artisan loaves.
• Creating pizza bases and other flatbread products with consistent thickness.
• Manufacturing filled pastries and savoury snacks requiring precise dough handling.

Typical Specifications

Typical throughput

For this class of equipment, throughput can range from several hundred to over a thousand pieces per hour, depending on product complexity and configuration.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Footprint

A Polyline make-up line can occupy a significant floor area, often requiring a dedicated production space of several metres in length and width.

Dough width

The maximum dough sheet width commonly handled by such lines can be up to 600-800mm.

Construction materials

Typically constructed from stainless steel and food-grade plastics for hygiene and durability in a bakery environment.

Control system

Modern units commonly feature PLC control with a touchscreen interface for setting parameters and recipes.

Frequently Asked Questions

• What is a 'make-up line' in the context of dough handling?

  A make-up line is an integrated system of machines designed to process a continuous dough sheet into finished or semi-finished bakery products. It typically includes sheeting, cutting, forming, and depositing stations.

• What types of products can a Rondo Polyline typically produce?

• What maintenance is typically required for a used dough make-up line?

• Can a Polyline be integrated with existing bakery equipment?

• What should I consider when buying a used make-up line?