Rondo - Smartline

Applications & Use Cases

• Producing consistent dough sheets for pastries, croissants, and Danish products.
• Laminating dough for puff pastry and other layered baked goods.
• Creating uniform bases for pizzas and flatbreads.
• Processing various dough types, from yeast-leavened to shortcrust.

Typical Specifications

Typical capacity

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

Power supply

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

Dough sheet width

Commonly, dough sheet widths for Smartline laminators are between 600mm and 800mm.

Construction material

Typically constructed from stainless steel for food contact areas and robust industrial-grade materials for the frame.

Footprint

The footprint for a Smartline laminator can vary significantly, but typically requires a substantial area, often between 5m and 15m in length.

Features

This unit includes a multiroller, cross pinner, and twin calibrators, which are advanced features for precise dough handling and layering.

Frequently Asked Questions

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

  A multiroller system is designed for gentle dough reduction, while a cross pinner helps create consistent layers and structure in laminated dough, improving product quality.

• What does 'twin calibrators' mean?

• Are spare parts readily available for Rondo Smartline equipment?

• What maintenance is typically required for a used sheeter/laminator?

• Can this unit be integrated with other bakery equipment?