Rondo - Rondo Smartline

Applications & Use Cases

• Producing consistent dough sheets for pastries, croissants, and other laminated dough products.
• Creating thin, uniform layers for crackers, biscuits, and flatbreads.
• Preparing dough for pizza bases and pie crusts in commercial bakeries.
• Integrating into automated production lines for high-volume dough processing.
• Forming various dough types, including yeast-leavened, shortcrust, and puff pastry.

Typical Specifications

Typical capacity

Throughput for this class of equipment commonly ranges from 200 kg/hr to 1000 kg/hr, depending on dough type and configuration.

Power supply

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

Dough sheet width

Working widths for sheeters in this category are commonly between 600mm and 1000mm.

Dough sheet thickness

Adjustable sheeting thickness is standard, typically ranging from 0.5mm to 60mm.

Footprint

A Smartline sheeter, particularly with multiroller and make-up line components, typically requires a significant floor area, often exceeding 5 metres in length.

Construction material

Components in contact with food are typically constructed from food-grade stainless steel for hygiene and durability.

Key features

This unit includes a multiroller, cross pinner, and calibrator, which are advanced features for precise dough handling and lamination.

Frequently Asked Questions

• What is the benefit of a multiroller and cross pinner?

  A multiroller gradually reduces dough thickness to prevent stress, while a cross pinner helps create multiple layers and ensures even lamination, crucial for products like croissants and puff pastry.

• What maintenance is typically required for a used sheeter?

• Can this sheeter handle different types of dough?

• What does 'calibrator' refer to in this context?

• Are spare parts readily available for Rondo equipment?

• What should I consider regarding the 'make up lines' mentioned?