Rondo - Jumbolino Make Up Line

• Producing a variety of pastries, croissants, and other laminated dough products.
• Forming and cutting dough sheets into specific shapes and sizes for baked goods.
• Automating the make-up process for increased efficiency in bakeries.
• Handling delicate doughs with precision to maintain product quality.

Typical throughput

Throughput for make-up lines of this class can vary significantly based on product complexity and tooling, typically ranging from hundreds to several thousand pieces per hour.

Power supply

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

Footprint

The overall footprint for a make-up line with multiple stations can be substantial, requiring a dedicated area within a production facility; buyers should confirm exact dimensions with the seller.

Dough type suitability

Rondo equipment is generally designed for a wide range of doughs, including yeast-leavened, shortcrust, puff pastry, and laminated doughs.

Automation level

Make-up lines like the Jumbolino typically feature a high degree of automation for sheeting, cutting, and depositing, reducing manual labour.

Maintenance requirements

Regular cleaning of belts and cutting stations, lubrication of moving parts, and inspection of electrical components are typically required to ensure optimal performance.

• What kind of products can this Jumbolino line produce?

  This Rondo Jumbolino line, with its various stations, is typically used for producing a wide array of bakery items, including croissants, Danish pastries, filled products, and other laminated or sheeted dough goods.

• Is the tooling mentioned included with the line?

• What is the condition of the belt?

• Can this line handle different dough thicknesses?

• What kind of support is available for installation and commissioning?

• Are spare parts readily available for Rondo equipment?

Dough handling and sheeting accessories are valued for improving bakery workflow efficiency and consistency. Buyers typically seek well-maintained rollers, dividers and moulds that operate smoothly without excessive wear. Key considerations include motor condition, alignment accuracy, and compatibility with existing production lines. These accessories generally perform reliably when properly serviced, with stainless steel components particularly appreciated for durability in commercial kitchens. Mechanical simplicity often makes repairs straightforward.

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