Raumer - Dough Lamination + Feeding Lines

• Producing puff pastry for croissants, Danish pastries, and other laminated dough products.
• Manufacturing shortcrust pastry for pies, tarts, and quiches.
• Creating various types of flatbreads and speciality doughs requiring consistent sheeting.
• Processing dough for crackers, biscuits, and other baked goods where uniform thickness is critical.

Typical throughput

For this class of equipment, throughput commonly ranges from several hundred kilograms to over a tonne of dough per hour, depending on configuration and dough type.

Power supply

Units of this type typically require a 3-phase industrial power supply, commonly 400V, 50Hz, with varying amperage requirements based on motor sizes.

Line configuration

Raumer lamination lines are known for flexible layouts, including I, L, U, or Z shapes, allowing customisation to fit available factory space.

Control system

Modern units, such as Raumer, typically feature a touch screen control panel for parameter adjustment and program management.

Dough type suitability

These lines are designed for continuous production of various dough types, including puff pastry, shortcrust, and other laminated doughs.

Hygiene standards

Equipment in this category, especially from manufacturers like Raumer, commonly adheres to high hygienic specifications for food processing.

• What kind of maintenance do Raumer lamination lines typically require?

  Routine maintenance for these lines generally involves regular cleaning, lubrication of moving parts, and inspection of belts, rollers, and electrical components. Specific schedules will be outlined in the manufacturer's manual.

• Can these lines handle different dough types?

• What is the typical footprint for a used lamination line?

• Are spare parts readily available for Raumer equipment?

• What level of automation can be expected?

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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