RONDO MLC – all advantages at a glance

Regular dough band

The three roll extruder produces a dough band with regular thickness and width.

Advantages

• No complicated weighing of blocks of dough
• No time-consuming pre-rolling of the dough

Consistent fat and dough layering
The fat pump discharges a layer of fat with a regular width and thickness.

Advantages

• Reduced deployment of personnel
• Automatic plastifying of the fat
• No fat escapes in the downstream rolling

Alternatively, the fat plates can be applied manually. The layer of fat is completely enclosed.

Advantage

• - No manual wrapping

Precise sheeting
The satellite head reduces the thickness of the dough band gently and regularly.

Advantages

• Uniform dough band in thickness and width
• The layer of fat is distributed evenly over the entire width

Homogeneous blocks of dough
A cutter cuts the dough pieces to the desired length. These are folded manually to blocks of dough with three or four layers. Booking takes place on a dough sheeter

Advantages

• The dough pieces are always exactly rectangular, always with the same size and weight.
• The blocks of dough can be rested individually.

Uniform layer formation
On the L-Laminating Line and U-Laminating Line, the dough is folded by means of fan-folding devices to form layers.

Advantages

• No manual booking
• Consistent layers
• The same number of layers everywhere