Rondo - Jumbolino Make up Line

• Producing a variety of laminated dough products such as croissants, Danish pastries, and puff pastry.
• Forming dough sheets for pizza bases, flatbreads, and other baked goods.
• Creating filled products like strudels or turnovers with precise portioning.
• Used in industrial bakeries and food processing plants requiring high-volume dough lamination and forming.

Typical throughput

For this class of equipment, throughput can vary significantly based on product complexity and line configuration, but high-volume continuous production is common.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage requirements depending on motor sizes and integrated components.

Compressed air

Pneumatic systems are often integrated for certain functions like cutting or transfer, requiring a clean, dry compressed air supply, typically 6-8 bar.

Footprint

As indicated, a line of this length (5m) and width (600mm) requires a substantial operational area, with additional space needed for access and maintenance.

Dough sheet width

The 600mm belt width suggests a maximum dough sheet width of approximately 580-590mm, suitable for medium to large scale production.

Materials of construction

Components in contact with food are typically made from food-grade stainless steel or approved plastics for hygiene and durability.

Maintenance requirements

Regular cleaning, belt inspection, lubrication of moving parts, and checking of electrical and pneumatic connections are typically required to ensure optimal performance.

• What kind of tooling is typically available for a make-up line like this?

  A wide range of tooling is commonly available, including various cutting rollers, stamping tools, curling units, and filling depositors, allowing for diverse product shapes and types. Buyers should confirm specific tooling availability with the seller.

• Can this line handle different types of dough?

• Is it possible to integrate this line with existing bakery equipment?

• What are the typical safety features on a used make-up line?

• What level of operator training is typically required?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

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