Rondo MCL 4.0 Block Line
Features:
Shapes all kinds of dough into slack dough bands
Compact modular design, movable on rollers
Produces a uniform fat band
Uses margarine or butter blocks
Overlapping belts fold the dough band onto butter / margarine
The fat layer is completely enclosed by dough
10 to 12 rollers gently reduce the dough band thickness thanks to the large diameter, counter-pressure roller
The dough and fat layers remain intact
The dough band is gently fan-folded
Result: 2 to 10 homogeneous fat layers
The dough band is cut automatically
Block production with 2 to 40 fat layers
With its three different layouts, the RONDO MLC 4.0 Block Line may be configured to suit your production needs . For example, dough blocks with 3, 40 or even 400 fat layers are possible, depending on the layout.
Production of dough blocks with < 4 fat layers
No automatic fan-folding station, manual block production
Space requirement: 8300 x 1850 mm
Automatic production of dough blocks with 4 - 10 fat layers
Up to 40 layers are possible with manual folding
Automatic fan-folding station
Space requirement: 8000 x 6000 mm
Automatic production of dough blocks with 16 - 100 fat layers
Up to 400 layers are possible with manual folding
Two automatic fan-folding stations
Space requirement: 8000 x 7200 mm
< 20 kg
Even large, heavy dough blocks – evenly proofed, cold or very hard – can be processed without any problems.
300 - 1,500 kg
Make-up lines or croissant machines can be fed with up to 1,500 kilograms of dough per hour.
