Spira

RONDO has more than 30 years of experience in the development and manufacture of machines in a wide variety of performance classes for the production of filled and unfilled croissants. This means that RONDO knows what is most important: gentle, regular and precise production. The core element of every croissant machine is the rolling and curling system. The dough pieces can be curled tightly, but must not be pressed too firmly. In the case of filled croissants, there is frequently a need for large filling quantities, but these must not be damaged or pressed out during curling.

Controlled manufacturing process
The manufacturing process is divided into small steps so that it can be controlled and influenced at any time. First of all, the dough band is cut into strips, then spread and cut into triangles with a cutting roller. The triangles are then turned 90° so that the base lies in the same direction the system is running. A stop and go guide ruler places them perfectly in line and feeds them to the curling unit.

A lot of or a little filling?
It’s your choice. Spira offers the right solution for both variants. Fillings can be applied to the base dough either in spots or continuously. Depending on the filling, with the second method you can even add up to 40% of the dough piece weight as filling quantity. This enables you to produce up to 18,000 croissants per hour depending on the pastry size and filling quantity.

Short change-over times
Short change-over times are an important factor for success, as this saves you time and makes better use of the capacity of the system. With a few hand movements, you can re-equip the Spira from one size of triangle to the next. The corresponding replacement models are available to you for every size of triangle, and these can be exchanged without tools.