Bakery machines and industrial dough processing lines

The versatile Automat 2000 mechanical dough sheeter features four automatic programs. It combines outstanding productivity with simple operation and consistently excellent dough quality – making it ideal for continuous operation in professional settings, even with less experienced operators.

The electronic dough sheeter that processes all types of dough extremely efficiently and gently, producing uniform dough bands. Up to 35% faster sheeting processes, smart operation and intelligent assistance systems guarantee maximum performance for your artisanal business.

Rondomat 4000 is a versatile mechanical dough sheeter for artisanal bakeries. It is robustly constructed and its ergonomic design ensures easy operation without requiring any effort.

The Econom mechanical dough sheeter is a compact solution for anyone who doesn’t want to compromise on RONDO quality, even when space is limited. Available as a table model or with a practical substructure, it guarantees the production of uniform dough bands for bakeries, restaurants and pizza shops.

The MLC 4.0 Block Line laminating line is a cost-effective solution for the 24/7 production of laminated dough blocks with up to 400 fat layers. It is designed for maximum dough protection and process reliability in industrial production of dough blocks.

Automatic lamination and feeding in a single, efficient process: The Laminating Line MLC 4.0 feeds a continuous dough band directly into your make-up line. The modular concept is extremely cost-effective, gentle on the dough and designed for 24/7 operation.

The Smartline processes all types of dough – particularly highly-hydrated, soft or pre-leavened dough – into uniform, tension-free dough bands. With a minimum dough band thickness of 0.4 mm, it is also possible to produce thin dough products. The unique satellite head ensures that the dough structure is preserved as much as possible and guarantees consistent process reliability.

The Starline 5 make-up line is designed for maximum performance and product diversity. Its intuitive control system guarantees simple operation and the modular design offers maximum flexibility for changing market trends.

The Polyline make-up line takes care of cutting, filling and shaping with great precision. It ensures consistent product quality that meets the customer's exact requirements. Production capacity is significantly increased for a wide range of baked goods.

The ideal introduction to automation: The Ecoline make-up line offers great versatility for the smallest of spaces. Available in lengths of either 4 or 6 metres, it will fit into any bakery and boasts intuitive operation and a robust design.

The Cromaster croissant machine offers a wide range of options: it not only produces croissants reliably and efficiently, but also baguettes, pain au chocolat and salted breadsticks. And all this at maximum capacity in a small space.

With the Smart Donut Line, you can produce up to 16,000 perfect donuts per hour fully automatically - in almost any shape thanks to stamping technology. Thanks to its modular design, the system can also be converted for other deep-fried baked goods.

The Thin Dough Line enables you to produce ultra-thin dough bands for regional products such as spring rolls, samosas or börek in a fully automated process. Thanks to our experience in upstream and downstream processes, you can either package the thin dough as sheets or fill it straight away.

ASTec Bread Line enables the industrial production of bread and rolls in compliance with the highest hygiene standards. It processes different bread doughs, including soft and highly hydrogenated recipes, into a homogeneous, tension-free dough band. The design minimises cleaning effort and increases product purity.

RONDO is one of the global leaders in laminating technology and bundles this comprehensive expertise in the ASTec Croissant Line. The line processes laminated dough with high precision and to the highest hygiene standards, consistently preserving the sensitive fat layers. From classic butter croissants to filled specialities, the line delivers consistent product quality with maximum efficiency.

Industrial pizza production on an ASTec line works on the principle of the continuous dough band. In contrast to other processing methods, production with a dough band offers decisive advantages: The dough can also be processed with a high water content and a drastically higher output quantity is possible with reduced process risks at the same time.

MIDOS is a unique, patented dough band former that processes highly hydrated and long-life doughs completely without process flour or oil. The result: maximum hygiene and unrivalled product quality that is gentle on the gluten network instead of stressing it.