Embed Size (px)
Citation preview
Sweet solutionsfor traditional shapes.
Qua
lity
past
ry p
rodu
ctio
n
Pastry products are popularand appreciated all over the world.They can be made from croissant,Danish, puff, yeast, sugar or shortdough. Standard production stepsare: mixing, portioning, sheeting,cutting, filling and finishing. Thisprocess is demanding and time-consuming. The target of a qualityconscious baker is to offer to hiscustomer’s products that are con-sistent in shape, size and weight.Often, in spite of painstaking atten-tion, the target is not fully achieveddue to the lack of the right equip-ment. This brochure will show youways to improve consistency andat the same time to improve pro-ductivity.
For every size of bakery thereis an ideal solution. An ideal solutionmeans machines of the latest tech-nology that fit into the available floorspace and offer the desired degreeof automation.
In this brochure you will findmachines for small to medium sizebusinesses, for bakeries, hotels,restaurants, catering, food servicecompanies, ships etc. Thesemachines are the result of long-last-ing close co-operation with our cus-tomers from around the globe. Theystand for first class workmanship,reliability and endurance, and willallow you to produce for your cus-tomers wonderful pastry products ofa consistent quality day in and dayout.
Quality Pastry Production.Individual Solutions For Every Size Of Business.
For difficult to handle thick andsticky dough which cannot be reeledup, such as Biscuits, Gingerbread,Scones and Donuts, a transfer con-veyor placed between the sheeterand the cutting conveyor is the solu-tion. It allows the transfer of thedough band from the sheetingmachine directly onto the cutting
The Cutomat is a combinedmachine for pastry sheeting andsubsequent product cutting and fin-ishing. With a Cutomat the entirepastry production can be containedin a small surface area. There aredifferent Cutomat models available,such as Cutomat-Manomat orCutomat-Automat.
A Rondo sheeter combinedwith a Rondo cutting conveyor forma flexible and efficient artisan pastryline. Sheeting and cutting operationscan be performed simultaneously.On the cutting conveyor there isenough space for several people towork, achieving a remarkable output.
Sheeting machine and cutting conveyor.A craft baker’s pastry line.
Cutomat. Two machines in one.
Sheeting, transfer and cutting system.
A tabletop sheeter and manual cutters.
conveyor without manual handling. A sensor slows the dough bandfrom sheeting speed down to cuttingspeed and provides a smooth tran-sition without creating tension in thedough.
With this combination, even asmall business can produce crois-sants and other pastry products effi-ciently and in perfectly consistentshapes, sizes and weights. In ourrange, you will find manual cuttersfor triangles, squares, rectangles andround pieces. Independent of thesize of the bakery, hotel or restau-rant, croissants should always beconsistent in size and weight. Theanswer is a manual cutting roller. Inour range, you will find manual cut-ters in all popular sizes.
Under the name Rondostar-Cutomat, we also offer a fully auto-matic microprocessor controlled ver-sion. The Rondostar-Cutomat is veryuser-friendly; it has programmes forall types of pastry and for all opera-tions. With gentle reduction steps,the pastry is sheeted down to theprogrammed final thickness. Dustingflour is dispersed precisely and regu-larly over the dough sheet. When thesheeting process is completed, themachine switches automatically intocutting speed and the dough band is
transported slowly and without ten-sion to the cutting station. The cutting rollers are lowered, and thenecessary pressure for a clean cut is applied. The cutting speed isadjustable allowing an uninterruptedworkflow.
Cutomat models are ideal forsmall to medium sized bakeries,where one or two operators areinvolved.
Rondostar-Cutomat
For cutting rectangles or squares, both cross cut-ters and length cutters are used. There are cross cuttersavailable with (1) and without (2) ejectors. Ejectors arerecommended for small pieces and when working withsticky dough. The maximum thickness for cutters withejectors is 7 mm. The cutting length for both modelscan range from 55 mm to 440 mm.
Round and oval cutters are available with plain orscalloped edges. The range in diameter of the cuttingelements is from 40 mm to 450 mm.
For Donuts we use either round or ring cutters.Standard round cutters have a diameter of 64 mm andring cutters of 70/30 mm. Further dimensions are avail-able on request.
Docking rollers are used for vol-au-vents, pizzasand tart bases, i.e. for products where in baking the for-mation of blisters must be avoided.
Manual cutting rollers exist for triangles in all popu-lar sizes. There are also length cutters for squares andrectangles, as well as round cutters.
H
BS
U
A
B
Cutting rollers.For cutting triangles, we use a zigzag cutter and
a length cutter. In our range there is a wide variety ofstandard size zigzag cutters. When ordering, pleaseindicate the desired base (B) and the height (H).
In the world of baking, Rondo Doge represent quality,
reliability and innovation.
Seewer AGCH-3400 Burgdorf/SchweizTel. + 41 (0)34 420 81 11Fax + 41 (0)34 420 81 [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)181 391 1377Fax + 44 (0)181 391 [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]
Seewer MoskauButyrsky Wal 68/70103055 Moskau, RusslandTel. + 7 095 956 79 08Fax + 7 095 251 37 [email protected]
Seewer RondoAsean Regional OfficeNo. 14–1 Mezzanine FloorJalan 11/116BKuchai Entrepreneurs ParkOff Jalan Kuchai Lama58200 Kuala Lumpur / MalaysiaTel. + 60 3 784 55 20Fax + 60 3 784 55 [email protected]
Dogefood processing machinery s.r.l.Via Lago di Albano, 86I-36015 Schio (VI)Tel. + 39 445 575 429Fax + 39 445 575 [email protected]
We have been the leading man-ufacturer of dough processingmachines and systems for genera-tions, and continue to develop in-novative and production-orientatedsolutions for the baking industry.
Products bearing our namecombine high quality with high preci-sion, and are manufactured with themost sophisticated machinery in ahigh technology environment.
Each product innovation is theresult of close cooperation with ourcustomers, frequently at our test
bakeries in Switzerland, Italy, GreatBritain and the U.S.A. These bak-eries are freely available to our cus-tomers for testing new workingmethods or new products, and alsofor demonstrations.
We take pride in ensuring ourcustomers fully understand theoperation of our products, and areconversant with the simple cleaningand maintenance routines.
Our subsidiaries and represen-tatives offer technical assistance andspare parts service around the world.
Customers are using this network ofcompetent resources to achievesecurity and continuity of production.
A constant struggle for perfec-tion, and professional worldwideoperation, have made Rondo Dogeglobal leaders in the baking industry.
Häg
eli,
CH
-495
0 H
uttw
il
C0-
1
SFT 262 SFT 362 PPT 150 PPT 250 SGRRTechnical data Cutting Conveyor Cutting conveyor Transfer System Transfer System Rondinette
Length 2650 mm 3550 mm 1600 mm 2530 mm 580 mm
Overall width 920 mm 920 mm 710 mm 710 mm 345 mm
Conveyor belt width 640 mm 640 mm 640 mm 640 mm 250 mm
Speed of conveyor 3,6 m/min. 3,6 m/min.
Variable speed option option 0,85– 55 m/min. 0,85–55 m/min.
Rated Power 0,5 kVA/0,2 KW 0,5 kVA/0,2 kW 0,3 kVA/0,2 kW 0,3 kVA/0,2 kW 0,3 kVA/0,1 kW
Supply voltage 3 x 200–420 V, 50/60 Hz.
Subject to technical changes without notice.The type specific and the safety instructions of the operating manuals, as well as the prohibition, mandatory action and warning signs are to be observed.
1 2
