Rondo MLC 4.0 Lamination Line
Features:
Ideal for puff pastry, Danish dough and croissant dough
Forms precise dough bands from dough blocks
Turns dough and fat into laminated dough bands with the help of a fat pump
Can be combined with numerous accessories
Dough band formers, cross rollers, a fat pump, RONDO dusters and much more
Up to three calibrators
High-quality, weight-accurate baked goods thanks to a perfect, continuous dough band
Achieves a dough band thickness of at least 1 mm
Recipe linking right along the line: central management system enables fast changeovers
Touchscreen with RCC: intuitive to operate, even for semi-skilled personnel
Sophisticated hygienic design
Smooth surfaces, stainless steel construction
Compliant with hygiene standard UL Sanitation
15 – 20 kg
Even large, heavy dough blocks – evenly proofed, cold or very hard ones – can be processed without any problems.
600 – 800 kg
Make-up lines or croissant machines can be fed with up to 800 kilograms of dough per hour.
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