great ideas: innovative solutions for laminating and … jalan kuchai lama 58200 kuala...

RONDO Burgdorf AGHeimiswilstrasse 423400 Burgdorf/SwitzerlandTel. +41 (0)34 420 81 11Fax +41 (0)34 420 81 [email protected]

RONDO Schio s.r.l. Via Lago di Albano, 8636015 Schio (VI)/ItalyTel. +39 0445 575 429Fax +39 0445 575 [email protected]

RONDO GmbH & Co. KGHoorwaldstrasse 4457299 Burbach/GermanyTel. +49 (0)2736 203-0Fax +49 (0)2736 [email protected]

RONDO S.à.r.l.PAE «Les Pins»67319 Wasselonne cedex/FranceTel. +33 (0)3 88 59 11 88Fax +33 (0)3 88 59 11 [email protected]

RONDO Ltd.Unit 7, Chessington ParkLion Park AvenueChessington, Surrey KT9 1ST/UKTel. +44 (0)20 8391 1377Fax +44 (0)20 8391 [email protected]

RONDO Inc. 51 Joseph StreetMoonachie, N.J. 07074/USATel. +1 201 229 97 00Fax +1 201 229 00 [email protected]

RONDO Inc. 267 Canarctic DriveDownsview, Ont. M3J 2N7/CanadaTel. +1 416 650 0220Fax +1 416 650 [email protected]

RONDO S.r.l. Via Lago di Albano, 8636015 Schio (VI)/ItalyTel. +39 0445 576 635Fax +39 0445 576 [email protected]

OOO RONDO Varschavskoge Chaussée, D 17, Str. 3117105 Moscow/RussiaTel. +7 (495) 786 39 06Fax +7 (495) 788 98 [email protected]

RONDO AsiaRegional Offi ceNo. 14–1 Mezzanine FloorJalan 11/116BKuchai Entrepreneurs ParkOff Jalan Kuchai Lama58200 Kuala Lumpur/MalaysiaTel. +60 3 7984 55 20Fax +60 3 7984 55 [email protected]

www.rondo-online.com

Great ideas:

Innovative solutions for laminating and sheeting.

What solution convinces you?One that meets your needs.

If you want to thrill your customers with delicious puff pastry and Dan-ish 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 con-sistent quality of pastries is precisely laminated dough with regular layers of fat. With a RONDO MLC, you will effi ciently and automatically produce continuously uniform blocks and bands of dough with precise layers.

Is the production of laminated dough with dough sheeters too compli-cated and cost-intensive for you? But an industrial laminating line too large for you? Then rely on the RONDO MLC, a fl exible and effi cient 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 correspond-ing 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

3RONDO MLC

What solution convinces you?One that meets your needs.

If you want to thrill your customers with delicious puff pastry and Dan-ish 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 con-sistent quality of pastries is precisely laminated dough with regular layers of fat. With a RONDO MLC, you will effi ciently and automatically produce continuously uniform blocks and bands of dough with precise layers.

Is the production of laminated dough with dough sheeters too compli-cated and cost-intensive for you? But an industrial laminating line too large for you? Then rely on the RONDO MLC, a fl exible and effi cient 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 correspond-ing 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

3RONDO MLC

5Advantages

What does "more effi cient" 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 fl exible system that is confi gured according to your needs, require-ments 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 effi ciently and gently from all types of dough, from fi rm puff pastry to soft ciabatta dough.

Your advantages

Your MLC grows with you.Start with a basic system and profi t from the resultant cost savings and quality enhancements. Later, you can expand the system gradually, right through to a fully automatic production line.

Stay fl exible.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 fl exibility of the line.

Maximise your profi t. Cut costs.You will cut wage costs by automating time-consuming work steps. You will reduce material costs by up to 20 % whilst maintain-ing 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 automa-tion. 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-perform-ance solutions.

5Advantages

What does "more effi cient" 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 fl exible system that is confi gured according to your needs, require-ments 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 effi ciently and gently from all types of dough, from fi rm puff pastry to soft ciabatta dough.

Your advantages

Your MLC grows with you.Start with a basic system and profi t from the resultant cost savings and quality enhancements. Later, you can expand the system gradually, right through to a fully automatic production line.

Stay fl exible.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 fl exibility of the line.

Maximise your profi t. Cut costs.You will cut wage costs by automating time-consuming work steps. You will reduce material costs by up to 20 % whilst maintain-ing 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 automa-tion. 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-perform-ance solutions.

7Competence in pastry production 7Production process

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

Production of blocks

Block productionFor block production, the dough band is cut automatically into pieces and then folded manually.

Final sheeting and feedingFor continuous feeding of a make-up line or a croissant machine, the dough band is fi rst of all set to the exact width and thickness. This is done using a cross roller and a calibrating unit.

Production of pastries

Dough band formerThe dough band former produces a consistent dough band with uniform thickness and width. This is the basis for perfect quality.

Fat stationThe 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 headThe multiple rollers of the satellite head gently reduce the thickness of the dough band.

Fan-folding stationThe dough band is folded on itself at the fan-folding station. This creates uniform layers of fat. The fan-folded, thick dough band is then reduced in a second satellite head.

Shaping & laminating the dough bandRegular dough and fat layers are the basis for high-quality pastries. They have a direct infl uence on the dough structure and therefore on the fl akiness 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.

bands, applying the fat and fan-folding are the same for both proc-esses. They only differ towards the end of the process.

7Competence in pastry production 7Production process

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

Production of blocks

Block productionFor block production, the dough band is cut automatically into pieces and then folded manually.

Final sheeting and feedingFor continuous feeding of a make-up line or a croissant machine, the dough band is fi rst of all set to the exact width and thickness. This is done using a cross roller and a calibrating unit.

Production of pastries

Dough band formerThe dough band former produces a consistent dough band with uniform thickness and width. This is the basis for perfect quality.

Fat stationThe 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 headThe multiple rollers of the satellite head gently reduce the thickness of the dough band.

Fan-folding stationThe dough band is folded on itself at the fan-folding station. This creates uniform layers of fat. The fan-folded, thick dough band is then reduced in a second satellite head.

Shaping & laminating the dough bandRegular dough and fat layers are the basis for high-quality pastries. They have a direct infl uence on the dough structure and therefore on the fl akiness 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.

bands, applying the fat and fan-folding are the same for both proc-esses. They only differ towards the end of the process.

9Properties and options

How does a solution become an excellent solution?With innovative details.

Portioning hopperWith a portioning hopper, you automate the feeding of the MLC.• enhanced productivity• reduced need of personnel

Dough band formerThe 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

Fat pumpYou use the fat pump to automatically create a fat band of regular width and thickness from blocks of marga-rine or butter.• enhanced degree of automation• lower wage costs• lower raw material costs• simpler and faster fat changes

Integrated control cabinetsThe 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 cleaningRONDO pays a great deal of attention to simple and fast cleaning.• smooth surfaces• stainless steel• easily accessible components• white or blue belts

Simple operationRONDO 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

Combination with SmartlineRONDO MLC with Smartline is the compact, multifunc-tional solution. You can use it to process all types of dough, from fi rm puff pastry all the way to soft ciabatta dough.• patented, adjustable satellite head• gentle sheeting• uniform, regular dough bands