Thin dough production at a speed of up to 10 m per minute.

Thanks to one or more additional calibrating units, your dough is sheeted to its final thickness at high speed, thus increasing the production speed to up to 10 m per minute.

Calibrating Units

Ovens with steel belts

Cutting Table

2 or 3 calibrating units
The dough is sheeted to the desired final thickness with the special thin dough calibrating units.
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1 – 2 continuous ovens with steel belt
The desired proportion of moisture is withdrawn from your dough sheet.
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Cutting table
On the cutting table, you cut your thin dough to the desired shape.
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Polyline
The compact pastry line with moveable guillotine and modern control system.
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