Concepts for the production of curled pastries

RONDO offers the right solution for all croissants and curled pastries, whether filled or unfilled, loosely or firmly curled. Thanks to well conceived technology and many years of experience, your pastries are produced in a stable process and in a consistent, even manner.

Artisanal

The Rondinette curls the triangles you have produced on the Cutomat or cutting table into loosely curled unfilled croissants. Up to 800 croissants can be produced per hour.
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Rondinette

Compact

Both Croissomat models will find room in any bakery.
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Croissomat SCM / SCMG

High-performance

With the high-performance Curl & More, you produce filled and unfilled croissants and many other curled pastries in a fully automatic process. Depending on the pastry size, they achieve a capacity of 4,000 to 12,000 units per hour.
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Curl & More

Industrial

With the Spira, you produce up to 18,000 filled or unfilled croissants per hour depending on the pastry size. The Tornado high-performance machine produces up to 36,000 unfilled croissants per hour.
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