Diverse machines and installations

Solutions for sheeting pizza bases, for manufacturing twisted products and accessories for your dough sheeter or make-up line.

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Compact, fast, simple – Pizzolo.

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Universal, easy to clean, rational design – Rondofiller.

Pizzolo

Pizzolo

Pizzolo

Whether large or small, thin or thick – with the compact Pizzolo, you sheet your dough pieces into regular, round or oval pizza bases.

200 – 300 pizza bases per hour

Diameters from 5 – 13 inches

Filling depositors

Sweet or savoury – day in, day out, you use many different fillings for your bakery products. RONDO filling depositors place fillings regularly and accurately in weights – and that holds true for soft or hard fillings, fillings containing fibres and creamy fillings, fillings with or without chunks.

Rondofiller

Rondofiller

The versatile Rondofiller can be fitted with feed screws, pistons or Mohno pumps, so it is suitable for fillings of all kinds.

Fillings of all kinds

Pneumatic filling depositor

Pneumatic filling depositor

The pneumatic filling depositor is suitable for fillings ranging from soft to hard. The hopper has a hinged safety guard, so it is very easy to clean.

For soft to hard fillings, also containing small chunks

Mechanical filling depositor

Mechanical filling depositor

The mechanical depositor can be positioned at various places along the line and it can deposit two different fillings at the same time if necessary.

For self-flowing fillings

Accessories

Accessories

Accessories

Filling, folding, rolling, decorating…

The possibilities of your make-up line are virtually unbounded. Find out more about RONDO accessories and the pastries you can produce.

Unbounded bakery-product diversity

For Ecoline, Polyline and Starline

RONDO Encruster

RONDO Encruster

Accessory for make-up lines for the production of round or elongated dough pieces with or without filling.

up to 6 rows

up to 21.600 pieces per hour

Guillotines

Our range of three different guillotines covers widely differing requirements. Their high cutting force ensures perfectly stamped and clean-cut pastries.

Electromechanical guillotine

Electromechanical guillotine

The most powerful guillotine has a travelling unit. So you can cut and stamp without pausing the dough band and achieve a significant increase in line yield.

Up to 120 strokes/minute (cutting)

For Starline

Pneumatic guillotine

Pneumatic guillotine

The high cutting force of the pneumatic guillotine ensures superb results even when the products you stamp out are large.

Up to 100 strokes/minute (cutting)

For Starline

Mechanical guillotine

Mechanical guillotine

The low-noise guillotine can be moved along the Ecoline or Polyline and is suitable for cut products and small stamped products.

Up to 70 strokes/minute (cutting)

For Ecoline and Polyline

Panning Machine

Compact Panning Machine

Compact Panning Machine

Panning products manually on to trays is very personnel-intensive and costly. The Compact Panning Machine will help cut your manufacturing costs by a significant margin.

Operation by 1 person

For Polyline and Starline

Dough dividers

Divider 3000

Divider 3000

The Divider 3000 processes rye, wheat and special bread doughs gently and with high weight accuracy.

Dough pieces from 250 to 3200 g

For Kombi and BrotStar

Long Moulding Unit for Cut & Check

Long moulding unit for Cut & Check

Long moulding unit for Cut & Check

The long moulding unit extends the product range of the Cut & Check. You produce artisan baguettes and other long-moulded breads with very high weight accuracy.

300 - 1200 pieces per hour

Dough and fat press

Rondopress

Rondopress

With the Rondopress it is an easy, exertion-free job to shape uniform, rectangular blocks of dough and plates of fat – just what you need for making up perfect dough bands.

For uniform bands of dough and plates of fat

Simple cleaning

Cutting and transfer tables

Cutting table

Cutting table

Our dough sheeters and cutting tables complement one another perfectly. Together, they form a versatile artisanal production line.

Efficient and robust

2 machine lengths: 2.6 and 3.6 m

Transfer table

Transfer table

Doughs that cannot be reeled or are sticky or crumbly can be transported on the practical transfer table directly from the dough sheeter to the cutting table.

For tricky doughs

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