Fritsch

• Producing laminated doughs for pastries such as croissants, puff pastry, and Danish pastries.
• Creating consistent dough sheets for various baked goods, ensuring uniform thickness and texture.
• Industrial-scale production of flatbreads and other sheeted dough products.
• Automating the dough sheeting and laminating process in bakeries and food manufacturing facilities.

Typical capacity

For this class of industrial laminator, throughput can typically range from 500 kg to over 2000 kg of dough per hour, depending on product type and configuration.

Power supply

Commonly requires a 3-phase industrial power supply, typically 400V, 50Hz, with varying amperage based on motor sizes and line length.

Footprint

U-shape lines, like this Fritsch unit, are designed to optimise space, but still require a significant area; typically, a minimum of 10-15 metres in length and 5-8 metres in width, allowing for operational and maintenance access.

Dough sheet width

Units of this type commonly handle dough sheet widths from 600mm to 1200mm, influencing final product dimensions.

Lamination layers

Capable of producing a high number of lamination layers, typically ranging from 3 to over 144 layers, depending on the satellite and folding unit configurations.

Materials of construction

Primarily constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability, with other structural components in robust industrial-grade materials.

Air supply

Often requires a compressed air supply for pneumatic components such as flour dusters and some conveyor adjustments, typically 6-8 bar.

• What does 'completely overhauled' mean for a used laminator line?

  A 'completely overhauled' status typically indicates that the machine has undergone a thorough inspection, repair, and replacement of worn parts, bringing it back to a high operational standard, though not necessarily 'as new' condition.

• What are the key benefits of a U-shape laminator line?

• What is a 'Satellite unit' and 'Gauging unit'?

• Can this line produce different types of laminated products?

• What maintenance is typically required for a laminator line of this complexity?

Sheeters and laminators are valued in bakeries for consistent dough thickness and lamination quality. Buyers typically prioritise machines with reliable roller mechanisms and sturdy construction, as these handle repeated daily use well. Used units often represent good value when purchased from reputable sources. Key considerations include motor condition, roller wear, and whether calibration remains accurate. Well-maintained examples deliver dependable performance for croissant, Danish and pastry production. Mechanical simplicity means experienced operators can manage minor maintenance effectively.

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