Tromp - Tromp - Round Pastry Line Cutter

Applications & Use Cases

• Used in bakeries and food manufacturing facilities for high-volume production of round pastry bases.
• Suitable for creating consistent dough discs for pies, tarts, quiches, and other baked goods.
• Integrated into automated pastry lines to streamline the cutting process after dough sheeting.

Typical Specifications

Typical cutting diameter

For this class of equipment, cutting diameters commonly range from 50mm to 300mm, with the listed unit at 250mm.

Throughput

Typically designed for continuous operation, processing hundreds to thousands of cuts per hour depending on line speed and product size.

Power supply

Units of this type are commonly integrated into larger lines and may be pneumatically or electrically driven, typically requiring a 3-phase supply (e.g., 400V) or compressed air.

Construction material

Often constructed from food-grade stainless steel for hygiene and durability, suitable for washdown environments.

Integration

Designed to be integrated into existing or new automated pastry production lines, often requiring synchronisation with upstream sheeting and downstream handling equipment.

Maintenance

Requires regular cleaning of cutting surfaces and periodic inspection of moving parts for optimal performance and hygiene.

Frequently Asked Questions

• What kind of dough can this cutter handle?

  These cutters are typically designed for various pastry doughs, including shortcrust, puff, and choux, provided the dough consistency is suitable for sheeting and cutting.

• Is this unit suitable for different pastry shapes?

• What is the typical footprint of such a cutter?

• Does it come with a control system?

• What spares are commonly needed for this type of equipment?