Rondo - Water Drop System

Applications & Use Cases

• Used in bakery operations to evenly distribute water onto dough sheets, aiding in lamination and preventing sticking.
• Integral for producing pastries, croissants, and other laminated dough products requiring specific moisture levels between layers.
• Can be integrated into automated make-up lines for consistent product quality and increased production efficiency.

Typical Specifications

Typical line width compatibility

Designed for integration with 600mm make-up lines, common in medium to large-scale bakeries.

Water application method

Utilises a controlled dropping or spraying mechanism to ensure even moisture distribution across the dough surface.

Material construction

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

Integration

Designed to be installed over a conveyor belt or sheeting line, often as part of a larger dough processing system.

Control system

Commonly features basic controls for water flow rate and system activation, often integrated with the main line controls.

Maintenance requirements

Requires regular cleaning of nozzles and water reservoirs to prevent blockages and maintain hygiene standards.

Frequently Asked Questions

• What is the primary function of a water drop system in a bakery?

  Its primary function is to apply a fine, even layer of water onto dough sheets, which is crucial for successful lamination and preventing dough layers from sticking together during processing.

• Is this system suitable for all types of dough?

• What kind of water supply is needed for this unit?

• Can this system be integrated with non-Rondo make-up lines?

• What are the typical space requirements for a water drop system?