rondo mlc the step to automation - w p reedy bakery ...1].pdf · investing step by step –...

Rondo MLCThe step to automation

Increase productivityReduce costsImprove quality

The Rondo «Modular Laminating Concept»

MLC has been developed for the continu-

ous production of laminated dough blocks

and dough bands. Thanks to its modular

structure, it will perfectly suit your produc-

tion conditions and processes. It also

can be integrated into all existing lines with

a working width of 600 mm. The modular

design will allow your line to extend at any

time and to grow with your business. You

keep all options open for future develop-

ments.

The Rondo MLC-range opens

up for you entirely new possibilities

for economical and professional

dough processing.

Cost reduction in dough block productionUntil now you have produced your dough blocks on sheeters. This is a labour-intensive process. With a Rondo MLC Block-Line, only two people produce the same quantity in a far shorter time. – The time-consuming weighing out of dough

and fat blocks is completely eliminated– You reduce your labour costs by up to 50%

Uniform dough qualityDough bands produced on a sheeter are often of imprecise width and beginning and end are irregular. This causes scrap, which you would be happy to reduce. With a Block Line you produce uniformly rectangular dough blocks, with perfect layering.– Scrap is drastically reduced– Quality markedly increased

Cost reduction in feedingWith a Rondo MLC Feeding Line you produce a continuous dough band, of uniform width and thickness. There are no joins, and therefore no scrap.– One person feeds the line and at the same

time operates the pastry make-up line– You can cut labour costs still further

L-Block Line

For the production of dough blocks with 4–10 layers. Module 1

with fan-folding device. Module 2 with satellite head and cutting

knife. The dough band is cut into uniform pieces.

L-Laminating Line

a) For the production of dough blocks with 4–10 layers; see

L-Block Line. The dough band is cut on the pastry make-up line.

b) For final sheeting and for continuous feed to a pastry make-up

line. The dough blocks are shingle stacked on the belt of

Module 2, and there sheeted into a dough band of exact thick-

ness and width. This runs directly onto a pastry make-up line.

Feeding Line

For final sheeting and for continuous feed to a pastry make-up

line. The dough blocks shingle stacked on the belt and sheeted

into a dough band of exact thickness and width. This runs

directly onto a pastry make-up line.

Block Line

For the production of dough blocks. The continuous dough-

fat-dough band is cut into uniform pieces. These are folded

manually into blocks with three or four layers.

Module 1

Module 2

Module 1

Module 2

Module 1

Module 3

Investing step by step – tailor-made to your needs

Modular controlIt is unique to Rondo MLC that the control system is also modular in structure. When integrating a further module it is not necessary to re-place the whole control system, as has to be done with other lines.

Easy menu controlRondo MLC is equipped with PLC-control (programmable logic control), with a clear, easily operated touch screen. Your indi-vidual production programmes are stored.

Fast cleaningThe Rondo MLC is made from stainless steel. Great attention was paid to hygiene.

By investing in a basic line you

already make a major step

towards rationalisation. You will

be surprised at how quickly

this investment pays for itself. It

would be a pleasure to make

the calculation for you. You will

very soon be able to consider

the next step, right through to

building up into a fully automatic,

continuous laminating line.

1 flour duster

2 3-roll extruder

3 fat pump

4 folding belts

5 satellite sheeting unit

6 fan-folding device

7 cutting knife

8 cross roller

9 gauging unit

U-Block Line

For the production of dough blocks with

up to 100 fat layers. To feed a pastry

make-up line the dough blocks are shingle

stacked on the belt of Module 3.

U-Laminating Line

For the production of continuously lami-

nated dough bands and for the direct feed

of a pastry make-up line.

1

6

1

5

6

1

1

5

7

51

43

2

1

U-Block Line

5

1

8

9U-Laminating Line

1

The advantages at a glance

1 Uniform dough band

The three-roll extruder produces a dough band

of uniform thickness and width. Therefore

• no time-consuming weighing out of dough

blocks

• no time-consuming pre-sheeting of the dough

2 Uniform fat and dough layering

The fat pump delivers a fat-sheet of uniform

thickness and width. Therefore

• less labour required

• automatic plastification of the fat

• no escape of fat during subsequent sheeting

Alternatively, the fat-plates can be applied by

hand. By means of folding belts the fat-sheet is

completely enclosed by the dough band folding

belts. Therefore

• no manual folding

3 Precise sheeting

The satellite head reduces the dough gently

and uniformly. Therefore

• the dough band is uniform in thickness and

width

• the fat layer is distributed uniformly over the

whole width

4 Homogenous dough blocks

A rotating knife cuts pieces of dough to

the desired length. These are folded by hand

into dough blocks with three or four layers.

The further booking takes place on a sheeter.

Therefore

• the pieces of dough are always exactly rec-

tangular; they always have the same size and

the same weight

• the dough blocks can be individually rested

5 Uniform layer formation

On the L and U Laminating Line the dough is

folded by means of fan-folding devices, and

thus layers are formed. Therefore

• no manual booking

• uniform layers

• the same number of layers in every block Sub

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Seewer AGBurgdorf/Switzerland

Doge Food Processing Machinery s.r.l.Schio (VI) Italy

Seewer AGCH-3400 Burgdorf/SchweizTel. + 41 (0)34 420 81 11Fax + 41 (0)34 420 81 [email protected]

Doge Food Processing Machinery s.r.l. Via Lago di Albano, 86 I-36015 Schio (VI) Tel. +39 0445 575 429 Fax +39 0445 575 317 [email protected]

Seewer GmbH & Co.D-57299 BurbachHoorwaldstrasse 44Tel. + 49 (0)2736 203-0Fax + 49 (0)2736 [email protected]

Seewer Rondo S.à.r.l.PAE „Les Pins“F-67319 Wasselonne CédexTel. + 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/GBTel. + 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 Bakery Equipment 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, 86I-36015 Schio (VI)Tel. + 39 0445 576 635Fax + 39 0445 576 [email protected]

000 Rondo DogeVarschavskoje Chaussée, D 17, Str. 1RU-117105 Moskau/RusslandTel./Fax 007 (095) 786 39 06 Tel./Fax 007 (095) 958 69 59 [email protected]

Seewer RondoAsean Regional OfficeNo. 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]

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rondo mlc the step to automation - w p reedy bakery ...1].pdf · investing step by step –...

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