Fully automatic pastry production
With a RONDO pastry line, you produce a wide variety of pastries with the highest quality and efficiency. Whether folded, rolled, plaited or decorated – the diversity of possibilities has practically no limits. Make-up lines from RONDO are extremely robust, featuring hygienic design and modern, easy-to-operate control systems.
Twin cutting station
With the twin cutting station, you cut the dough band into strips or shapes. This is the basis for many pastries.
Filling device
Depending on the type of filling, RONDO offers different solutions. The modern devices can apply the fillings continuously, discontinuously or in spots. You wish to process fillings with pieces of fruit, vegetables, or meat? You will also find the appropriate solution at RONDO.
Accessories
RONDO offers you a large number of different accessories, for example decoration cutting devices, single and multiple rollwinders, folding stations and dough sandwiching belts. RONDO also works with you to develop accessories that make your products unique.
Guillotine
You use the guillotine to stamp your dough pieces into shape or cut them to the desired length. Thrill your customers with original pastry shapes – RONDO implements unique stamping shapes for you.
Dough scrap removal belt
In the case of stamped products, dough scraps are created between the cut shapes. You remove these gently and reliably with a conveyor belt that has been specially designed for the purpose and feed them across a traverse conveyor to the kneader or a dough scrap portioner.
Change-over to another product
Rapid and simple change-over from one product to another is decisive for the economy of a system. The modern RONDO concept enables very efficient change-over. Operation via the touchscreen is very simple. The setting values for all products are stored and can be called up using the product names. Accessories such as folding shoes or rollwinders can be mounted without tools at the position specifically intended for the purpose. If accessories are incorrectly positioned, the control system points out the error to the operator.
Fully automatic doughband production
The basis for fully automatic pastry production is a perfectly laminated dough band. You can find out how to produce such a dough band at the section entitled Industrial doughband production.
