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
ject
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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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