MLC 4.0 Laminating Line
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.
Is the MLC 4.0 Laminating Line suitable for your business?
If you want to produce gently laminated dough bands and feed them directly into your make-up line, the MLC 4.0 provides an efficient solution. It will improve the quality of your pastries whilst reducing your material requirements and labour costs.
15 – 20 kg
heavy dough blocks
Even large, heavy dough blocks – evenly proofed, cold or very hard ones – can be processed without any problems.
600 – 800 kg
Dough per hour
Make-up lines or croissant machines can be fed with up to 800 kilograms of dough per hour.
3 layouts
for every need
Only interested in final sheeting and feeding of dough, or would you like to produce gently laminated dough bands as well? One of the MLC 4.0 layouts will meet your specific requirements exactly.
MLC 4.0 Laminating Line, Smartline, Starline
Producing chocolate rolls
Look in detail at all the process steps involved in the automated production of chocolate rolls:
- Feeding and laminating dough with the MLC 4.0 Laminating Line
– Final sheeting with Smartline
– Making up with Starline
Strengths of the MLC 4.0 Laminating Line
Sustained reduction in operating costs
- Staff efficiency: 1 person can process up to 800 kg of dough per hour
- Minimises dough trimmings: No irregular dough band ends thanks to continuous production
- Reduced grease consumption: Quantity can be adjusted precisely
- Purchasing benefit: Cheaper fat blocks instead of fat plates
The investment in MLC 4.0 pays for itself in no time. Compared directly to working with multiple dough sheeters, you can significantly reduce your labour and material costs whilst increasing your overall capacity.
Improving quality
- Dough band former: for even, consistent dough bands
- Fat pump: for even fat distribution
- Satellite: preserves the delicate dough structure
- Fan-folding station: for tension-free placement
Thanks to its automated process, MLC 4.0 eliminates irregularities and human error. Putting quality first – right from the start.
Maximum flexibility for your future
- Modular and expandable: Additional fan-folding stations and satellites
- Step-by-step automation: with fat pump, stocking hopper and elevating conveyor
The MLC 4.0 grows alongside your success. Thanks to the modular design, you can start by automating the initial steps and then easily expand the system into a fully automated production line at a later stage. This way, you can invest with precision today and enjoy maximum flexibility tomorrow.
For the most exact requirements
- High-quality materials: Stainless steel for optimal hygiene and durability
- Reliable control: Proven Siemens technology for maximum operational reliability
- Energy-efficient drives: High-performance gear motors from Nord or SEW (optional)
- Long-term robustness: Robust design, engineered specifically for 24/7 shift operation.
The MLC 4.0 embodies RONDO’s decades of experience. Every detail is geared towards reliability in order to minimise downtime. You are investing in a system that will operate accurately and with minimal servicing for years to come, even when running at full capacity.
Fast cleaning process
- Hygienic design: Smooth stainless steel surfaces without dirty corners and edges
- Optimal accessibility: Quick-release belts and concealed motors and plug connectors
Efficient: Removable flour dusters that facilitate emptying and cleaning
The MLC 4.0 is quick and easy to clean thanks to its sophisticated design features. You will benefit immediately from a significant increase in net production time.
Intuitive operation
- 7-inch touch screen: colour display with easy-to-understand icons
- Smart recipe management: All parameters can be safely saved in programs and retrieved immediately.
- Seamless system integration: Centralised control of upstream and downstream machines to ensure a smooth process.
- Secure user management: Individual access rights ensure a high level of data protection and safeguard against operational errors.
With the modern RCC control concept, you always have a clear overview of all relevant process data. The MLC 4.0 makes everyday work noticeably easier: Your team can focus on what matters most, whilst ensuring maximum reproducibility of results.
Laminating, sheeting, feeding – tailored to your process
With its three different layouts, the MLC 4.0 may also be the optimal automation solution for your business. Whilst the feeding line rolls out your dough blocks precisely to the desired final thickness and feeds them into the make-up line, the other two layouts also handle the automatic production of laminated dough bands with up to 10 or 100 layers of fat.
MLC 4.0 Feeding Line
- Final sheeting and continuous feeding of make-up lines
- No automatic fan-folding station
- 6000 x 1800 mm
MLC 4.0 L-Laminating Line
- Automatic production of dough bands with 4 to 10 layers of fat, final sheeting and continuous feeding of make-up lines
- Automatic fan-folding station
- 8000 × 6900 mm
MLC 4.0 U-/Z-Laminating Line
- Automatic production of dough bands with 16 to 100 layers of fat, final sheeting and continuous feeding of make-up lines
- Two automatic fan-folding stations
- 8000 × 7200 mm
Maximum variety: MLC 4.0 with RONDO Smartline
Expand your product range by combining the MLC 4.0 with the RONDO Smartline. By incorporating Smartline technology into the final section, your system will become a multifunctional line. This allows you to handle the full range of doughs – from classic laminated doughs to sweet yeast doughs, pizza doughs and donut doughs, right through to highly-hydrated bread doughs (such as ciabatta). The result is a versatile laminating and feeding system that processes every type of dough with the utmost care and automatically feeds your downstream make-up line.
Frequently asked questions about laminating lines
What is important to consider when producing laminated dough?
It is essential that the dough and the butter or margarine are at the right temperature when producing laminated dough bands. The dough must be allowed to rest after kneading, so that the resulting tension is released from the dough. At the same time, it is cooled down to 10 – 12 degrees Celsius so that the next production stage can begin. The temperature and consistency of the processed fat must also match that of the dough in order to achieve optimum results.
Flawless, laminated doughs are produced with bakery machines from RONDO. A dough sheeter is used to sheet and laminate the dough. Larger plants have the option of using laminating lines, where the dough band is fed with a fat band from a fat pump before undergoing further processing.
What are the ideal conditions for producing laminated dough?
Making the perfect laminated dough involves a number of specific details. After kneading, the dough needs to be chilled for further processing. It is important to ensure a homogeneous cooling process, which works best with small portions of dough. A typical mistake made when producing laminated dough is carrying out the cooling process with excessively large pieces of dough or indeed doing it in the dough basin itself. This results in an uneven temperature distribution, which causes tension in the dough.
The temperature is also important for the subsequent lamination process, regardless of whether this is done by hand or using a laminating line. It is essential that the temperature of the dough and the fat are compatible. If the fat is softer than the dough, it will be pressed into the dough too much. If the fat is harder than the dough, cracks will appear in the dough and fat band. The room temperature in the production area is crucial in this respect. As butter has a low melting point, high ambient temperatures can quickly lead to a loss of quality in laminated doughs.
Ideal for these baked goods
You can produce efficiently laminated dough bands with the MLC 4.0 Laminating Line. Such dough bands are the basis for a variety of puff pastry, Danish dough and croissant products.
Laminating and feeding dough with the MLC 4.0 L Laminating Line
Dough band former
Dough band former
The dough band former gently forms doughs of all kinds into homogeneous, tension-free dough bands without damaging the dough structure. It is compact, can be moved on castors and is quick and easy to clean.
Fat pump
Fat pump
The fat pump automatically produces a continuous band of fat, of uniform width and thickness, from blocks of margarine or butter, and applies it to the dough band. Alternatively, fat plates can be applied manually.
Overlapping belts
Overlapping belts
The folding belts then fold the dough band around the fat, completely enclosing it.
Satellite head
Satellite head
Thanks to their large diameters and the counter-pressure roller, the 10 to 14 rollers on the satellite head gently reduce the thickness of the dough band. The delicate structure of the dough and fat layers remains intact.
Fan-folding station
Fan-folding station
The dough band is gently fan-folded, producing between 4 and 10 homogeneous fat layers. The fan-folded dough band is passed to a second satellite head for repeat reduction.
End section
End section
Using a cross roller and one or more calibrators, you can gently shape your dough band to the desired final width and thickness. This allows you to feed the dough band directly into your downstream make-up line or croissant machine.
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Technical data
MLC 4.0 L-Laminating Line
| Possible number of fat layers | up to 10 |
| Recommended operating time | 24 h / 7 days a year |
| Dough band thickness | Min. 1 mm (with 3 calibrators) |
| Conveyor belt width | 700 mm |
| Roller gap | 0.5 – 30 mm |
| Satellite diameter | 400 mm |
| Sheeting speed | < up to 12 m/min |
| Space requirement | 8000 × 6900 mm |
MLC 4.0 U/Z-Laminating Line
| Possible number of fat layers | up to 100 |
| recommended operating time | 24 h / 7 days a year |
| Dough band thickness | Min. 1 mm (with 3 calibrators) |
| Conveyor belt width | 700 mm |
| Roller gap | 0.5 – 30 mm |
| Satellite diameter | 400 mm |
| Sheeting speed | < up to 12 m/min |
| Space requirement | 8000 × 7200 mm |
Possible additional functions (both lines)
| - remote maintenance |
| - end-to-end -machine program management with master function |
Accessories
With RONDO accessories, you can adapt the MLC 4.0 Laminating Line to suit your specific needs.
Supplementary machines
These machines are the perfect match for the MLC 4.0 Laminating Line. You can use them to automate additional steps in your production process.
Similar machines
These machines may also be of interest to you.
Have we piqued your interest?
Get in touch with us. We would be happy to advise you on which solution best suits your needs.
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