Great ideas: Innovative solutions for laminating and sheeting.

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Luke Harold Preston
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1 Great ideas: Innovative solutions for laminating and sheeting.

3 RONDO MLC 3 What solution convinces you? One that meets your needs. If you want to thrill your customers with delicious puff pastry and Danish pastries as well as with tasty croissants, a RONDO MLC is the ideal solution for you. It is a well-known fact that the basis for high and consistent quality of pastries is precisely laminated dough with regular layers of fat. With a RONDO MLC, you will efficiently and automatically produce continuously uniform blocks and bands of dough with precise layers. Is the production of laminated dough with dough sheeters too complicated and cost-intensive for you? But an industrial laminating line too large for you? Then rely on the RONDO MLC, a flexible and efficient system that closes the gap between craft and industrial baking. Your production is automated with a RONDO MLC. In addition to puff, Danish and croissant pastry dough, you can also use this system to process bread, yeast and shortcrust pastry. There is even a corresponding MLC solution for soft doughs with high water content. With the versatility of the RONDO MLC, you have countless possibilities to accommodate the system in your bakery to meet your production requirements. You want to start with a small investment? No problem. Invest in a basic system and simply expand it later, right through to a fully automatic laminating line. High quality Reduced costs Sturdy design Flexible solutions

What does "more efficient" mean? Higher quality at lower costs. Do you produce blocks of dough on two or more dough sheeters every day? Do you feed one or a number of pastry lines?

4 What does "more efficient" mean? Higher quality at lower costs. Do you produce blocks of dough on two or more dough sheeters every day? Do you feed one or a number of pastry lines? Then the RONDO MLC offers you numerous advantages. RONDO MLC is a very flexible system that is configured according to your needs, requirements and budget. You want to process not only laminated dough but also other types of dough, up to and including soft dough with a very high water content? Then simply expand your RONDO MLC with a Smartline. This will enable you to produce high-quality pastries efficiently and gently from all types of dough, from firm puff pastry to soft ciabatta dough.

5 Advantages 5 Your advantages Your MLC grows with you. Start with a basic system and profit from the resultant cost savings and quality enhancements. Later, you can expand the system gradually, right through to a fully automatic production line. Stay flexible. The market is changing continuously. To be successful, you need to be able to adapt at all times. The RONDO MLC can support you here. Through the wide range of doughs that you can process and with flexibility of the line. Maximise your profit. Cut costs. You will cut wage costs by automating time-consuming work steps. You will reduce material costs by up to 20 % whilst maintaining consistent pastry quality. You will save money by reducing your waste by as much as 50 %. Enhance your quality. Eliminate the human errors in dough production through automation. The MLC will ensure gentle processing of the dough with uniform layers. This is how you ensure quality from the outset. Stay compact. Do not waste valuable space with external control cabinets. "L", "U" and "Z" layouts will provide you with compact high-performance solutions.

How are the layers of fat introduced? Fully automatically, therefore consistently and exactly.

With these dough bands, you can feed pastry lines and croissant machines continuously.

They only differ towards the end of the process.

quality of your Whether puff, Danish pastry or croissant dough RONDO MLC laminates your dough

Dough band former The dough band former produces a consistent dough band with uniform thickness and

6 How are the layers of fat introduced? Fully automatically, therefore consistently and exactly. You can use the RONDO MLC to produce both blocks of dough and endless dough bands. With these dough bands, you can feed pastry lines and croissant machines continuously. Forming the dough bands, applying the fat and fan-folding are the same for both processes. They only differ towards the end of the process. Shaping & laminating the dough band Regular dough and fat layers are the basis for high-quality pastries. They have a direct influence on the dough structure and therefore on the flakiness and eating quality of your pastries. Whether puff, Danish pastry or croissant dough RONDO MLC laminates your dough gently and with high precision to form a consistent dough band. Dough band former The dough band former produces a consistent dough band with uniform thickness and width. This is the basis for perfect quality. Fat station The fat pump discharges a regular and continuous band of fat. The folding belts fold the dough band in such a way that the fat is completely enclosed by dough. Satellite head The multiple rollers of the satellite head gently reduce the thickness of the dough band.

7 Competence in Production pastry production process 7 Production of blocks Block production For block production, the dough band is cut automatically into pieces and then folded manually. Fan-folding station The dough band is folded on itself at the fan-folding station. This creates uniform layers of fat. The fanfolded, thick dough band is then reduced in a second satellite head. Production of pastries Final sheeting and feeding For continuous feeding of a make-up line or a croissant machine, the dough band is first of all set to the exact width and thickness. This is done using a cross roller and a calibrating unit.

How does a solution become an excellent solution?

Fat pump You use the fat pump to automatically create a fat band

enhanced degree of automation lower wage costs lower raw material

3-roller dough band former can be used for many different types

gentle processing compact and can be moved on wheels simple

integrated in the MLC, which means it does not take up any

If you expand your RONDO MLC, the additional module is easy and

compact modular control system simple expandability Fast cleaning

smooth surfaces stainless steel easily accessible components

8 How does a solution become an excellent solution? With innovative details. Fat pump You use the fat pump to automatically create a fat band of regular width and thickness from blocks of margarine or butter. enhanced degree of automation lower wage costs lower raw material costs simpler and faster fat changes Dough band former The 3-roller dough band former can be used for many different types of dough. You can automate feeding with an upfeed conveyor belt. gentle processing compact and can be moved on wheels simple cleaning Integrated control cabinets The control cabinet is integrated in the MLC, which means it does not take up any additional space. If you expand your RONDO MLC, the additional module is easy and quick to connect thanks to the plug & play concept. compact modular control system simple expandability Fast cleaning RONDO pays a great deal of attention to simple and fast cleaning. smooth surfaces stainless steel easily accessible components white or blue belts Simple operation RONDO MLC is equipped with a PLC control system. It makes operation simple. colour touchscreen programs can be stored simple data backup with backup copies on USB stick

9 Properties and options 9 Portioning hopper With a portioning hopper, you automate the feeding of the MLC. enhanced productivity reduced need of personnel Combination with Smartline RONDO MLC with Smartline is the compact, multifunctional solution. You can use it to process all types of dough, from firm puff pastry all the way to soft ciabatta dough. patented, adjustable satellite head gentle sheeting uniform, regular dough bands

10 Technical data Block Line L Block Line U Block Line Feeding Line "L" Laminating Line "U" Laminating Line MLC / Smartline Capacity per hour Length width approx mm without fat pump approx mm with fat pump approx mm "U" shape: approx mm "Z" shape: approx mm approx mm approx mm "U" shape: approx mm "Z" shape: approx mm approx mm Control system Belt width Belt speed at line end 3 8 m/min 3 8 m/min 3 8 m/min m/min m/min m/min m/min Power output without fat pump with fat pump 6 kw 8 kw 10 kw 12 kw 20 kw 22 kw 9 kw 14 kw 16 kw 15 kw 17 kw 14 kw 16 kw Voltage Air (only necessary with fat pump) Weight approx kg approx kg approx kg approx kg approx kg approx kg approx kg Possible line arrangements "I" arrangement "L" arrangement "U" arrangement The right to make changes of a technical nature is reserved. The technical safety and type-speciﬁc instructions in the operating manual must be complied with. Prohibition, information and warning signs on the machines are to be complied with in accordance with the operating instructions. "Z" arrangement High quality Reduced costs Sturdy design Flexible solutions 11

11 Technical data Block Line L Block Line U Block Line Feeding Line "L" Laminating Line "U" Laminating Line MLC / Smartline Capacity per hour Length width approx mm without fat pump approx mm with fat pump approx mm "U" shape: approx mm "Z" shape: approx mm approx mm approx mm "U" shape: approx mm "Z" shape: approx mm approx mm Control system Belt width Belt speed at line end 3 8 m/min 3 8 m/min 3 8 m/min m/min m/min m/min m/min Power output without fat pump with fat pump 6 kw 8 kw 10 kw 12 kw 20 kw 22 kw 9 kw 14 kw 16 kw 15 kw 17 kw 14 kw 16 kw Voltage Air (only necessary with fat pump) Weight approx kg approx kg approx kg approx kg approx kg approx kg approx kg Possible line arrangements "I" arrangement "L" arrangement "U" arrangement The right to make changes of a technical nature is reserved. The technical safety and type-speciﬁc instructions in the operating manual must be complied with. Prohibition, information and warning signs on the machines are to be complied with in accordance with the operating instructions. "Z" arrangement High quality Reduced costs Sturdy design Flexible solutions 11

RONDO Burgdorf AG Heimiswilstrasse 42 3400 Burgdorf/Switzerland Tel. +41 (0)34 420 81 11 Fax +41 (0)34 420 81 99 info@rondo-online.com RONDO Schio s.r.l. Via Lago di Albano, 86 36015 Schio (VI)/Italy Tel.

12 RONDO Burgdorf AG Heimiswilstrasse Burgdorf/Switzerland Tel. +41 (0) Fax +41 (0) RONDO Schio s.r.l. Via Lago di Albano, Schio (VI)/Italy Tel Fax RONDO GmbH & Co. KG Hoorwaldstrasse Burbach/Germany Tel. +49 (0) Fax +49 (0) RONDO S.à.r.l. PAE «Les Pins» Wasselonne cedex/france Tel. +33 (0) Fax +33 (0) RONDO Ltd. Unit 7, Chessington Park Lion Park Avenue Chessington, Surrey KT9 1ST/UK Tel. +44 (0) Fax +44 (0) RONDO Inc. 51 Joseph Street Moonachie, N.J /USA Tel Fax RONDO Inc. 267 Canarctic Drive Downsview, Ont. M3J 2N7/Canada Tel Fax RONDO S.r.l. Via Lago di Albano, Schio (VI)/Italy Tel Fax OOO RONDO Varschavskoge Chaussée, D 17, Str Moscow/Russia Tel. +7 (495) Fax +7 (495) info@rondo-online.ru 211.en/D0-25 RONDO Asia Regional Office No Mezzanine Floor Jalan 11/116B Kuchai Entrepreneurs Park Off Jalan Kuchai Lama Kuala Lumpur/Malaysia Tel Fax info@my.rondo-online.com

Operating manual. Rondolino SFT 370. Edition BB619202

Operating manual. Rondolino SFT 370. Edition BB619202 Bakery machines and equipment Operating manual Rondolino SFT 370 Edition BB619202 Technical specifications subject to change without notice HEADQUARTERS Seewer AG Heimiswilstrasse 42 3400 Burgdorf Switzerland