Dough sheeters
These precision RONDO dough sheeters can turn all types of dough into flawless dough bands – and are extremely easy to operate. Thanks to the various sizes and capacities, you can find the right machine for your bakery.
Electronic dough sheeters
Electronic RONDO dough sheeters are suited to large bakeries. Automation ensures consistent, reproducible quality and ensures that operations are carried out economically.
Mechanical dough sheeters
RONDO’s mechanical dough sheeters are suitable for both small and large artisan bakeries, as well as hotels, restaurants and catering companies. With its robust and space-saving design, it can produce freshly baked goods even when space is at a premium.
Frequently asked questions about dough sheeters
What can I use a dough sheeter for?
A dough sheeter can be used for the following purposes in a bakery, restaurant, catering company or hotel:
- Ergonomic, energy-saving, and efficient production of dough bands and laminated dough blocks for further processing
- Production of baked goods that are cut from a dough band (e.g., shortcrust pastries, donuts, figures made from yeast dough) using dough sheeters with an integrated cutting station
- For making products consisting of laminated dough (e.g., croissants, puff pastry products)
How do dough sheeters work?
At the heart of every dough sheeter is the powered pair of rollers. The pair of rollers is used to reduce the thickness of the dough during the pass-through process. There are conveyor belts on both sides of the pair of rollers that automatically move the dough block towards and away from the pair of rollers. The dough block becomes thinner with each pass, making the piece of dough longer. This process is repeated until the desired dough thickness is reached. Depending on how far the process has progressed, the dough is then laminated, rolled up or cut.
What is the difference between a mechanical and an electric dough sheeter?
The functional principle of mechanical and electric dough sheeters is the same in terms of dough technology. However, there are differences in how the two types of dough sheeters are operated. With the mechanical dough sheeter, the operator starts and stops the sheeting process manually, adjusts the roller gap to a smaller thickness and repeats this process until the required dough thickness is reached. It is also necessary to add flour manually if the dough becomes too sticky. The operating personnel are busy operating the machine throughout the entire sheeting process.
Electric dough sheeters can be pre-programmed to the finest detail. The only task that the operating personnel have is to load the relevant program and start the sheeting process. The dough sheeter then executes this automatically, including adding flour. The process is only stopped for necessary intermediate steps. This gives the operating personnel more time to carry out other production tasks. By automating individual process steps, sources of error are reduced, resulting in a more uniform dough band and, therefore, more homogeneous products.
Which dough sheeter is the right one for my bakery?
Many factors are involved in choosing the right dough sheeter for your bakery. The space available, the desired production quantity, the degree of automation of the subsequent process and your budget will narrow down the selection. For example, there are very small dough sheeters with fold-up tables, suitable for small production facilities, hotels, and restaurants. These machines can be stowed away to save space when they are not in use.
RONDO is a Swiss manufacturer of high-quality dough sheeters for bakeries worldwide. With a combination of expertise in dough technology, processes and engineering – our ‘Dough-How’ – we would be delighted to help you plan your next project. Contact us today for a consultation or to visit one of our Dough-how Centers.