Rondo SFE6607 Pastry Sheeter

Applications & Use Cases

• Producing uniform sheets of pastry or dough for croissants, Danish pastries, and puff pastry.
• Sheeting dough for pies, tarts, and other baked goods requiring consistent thickness.
• Reducing manual labour in bakeries and food production facilities by automating the dough sheeting process.
• Creating thin, even layers of dough for lamination processes in artisan bakeries.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from several hundred kilograms to over a tonne of dough per hour, depending on dough type and desired thickness.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with a power consumption of 1.5 to 3 kW.

Belt dimensions

While specific to the unit, pastry sheeters in this range commonly feature belt widths between 600mm and 700mm, with table lengths often extending up to 1600mm or more per side.

Construction material

Most industrial pastry sheeters, including this model, are constructed from stainless steel for hygiene and durability in food processing environments.

Dough thickness range

Typically, these machines can sheet dough down to thicknesses of less than 1mm up to approximately 60mm, offering precise control for various products.

Control interface

Modern pastry sheeters commonly feature touch screen controls for program storage, speed adjustment, and precise thickness settings.

Mobility

Many units are fitted with lockable castors for ease of movement and cleaning within the production area.

Flour duster

A top-mounted flour duster is a common feature on high-end sheeters, ensuring even flour distribution to prevent sticking.

Frequently Asked Questions

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

  Regular cleaning of belts and rollers, lubrication of moving parts, and inspection of electrical components are crucial. Belts may require periodic replacement depending on usage.

• Can this machine handle different types of dough?

• What are the space requirements for a machine of this size?

• Is training typically needed to operate a Rondo pastry sheeter?

• Are spare parts readily available for Rondo equipment?