RONDO has developed the new industrial line for the gentle processing of laminated doughs and soft bread doughs.
Consumer behaviour and quality expectations are constantly changing. The ever-faster communication channels and the flood of information in the social media are further accelerating this change. Because retailers do not want to miss any trends, they also demand the right products from their bakery suppliers as soon as possible. This is why the flexibility of the production lines is now also a top priority for industrial bakery manufacturers. RONDO is responding to this trend with the newly designed EVO Line. The entire model family includes systems for dough band production as well as for processing croissants, puff pastries, puff pastries, donuts, pizzas or breads.
Our years of experience in dough processing have gone into the new line design. This means that laminated doughs as well as soft and highly hydrogenated bread dough can now be processed gently on one and the same line. The special satellite technology for gentle dough band thickness reduction plays a central role here. With a working width of up to 900 mm, the EVO Line can automatically process up to 2 tons of dough pieces per hour, depending on dough type and product size.
The user-oriented user interface of the controller enables intuitive navigation to all parameter settings. When RONDO changed products, the highest level of user-friendliness was paramount. For example, the visualization on the touch screen helps the user to position each additional device correctly. All electrical accessories are also equipped with a plug & play function. This enables simple integration of additional equipment for the production of new baked goods without costly retrofitting of interfaces and control elements.
Daniele Toni