RONDO has developed its new industrial line for the gentle processing of laminated doughs and soft bread doughs, trying to adapt its equipment to the new consumer trends.
With changing habits, consumers’ quality expectations are constantly rising. These changes are further accelerated by the ever-faster communication channels and the flood of information through social media. “The retail trade needs to keep up with every trend, so from its baked-goods suppliers, as from others, it demands the right products delivered as promptly as possible. That’s why nowadays, for industrial producers of baked goods also, the flexibility of the production lines is of prime importance. Rondo is catering to these developments with the newly designed EVO Line,” Rondo says.
The complete model family includes systems for producing dough bands and making up croissants, Danish dough, puff pastry, doughnuts, pizzas and bread.
The equipment allows laminated doughs (alongside soft and highly hydrated bread doughs) to be processed gently on the same line. A key role is played by the special satellite technology for gentle reduction of dough-band thickness. With a working width up to 900 mm, depending on dough type and product size, the EVO Line can automatically make up as much as 2 metric tons of dough pieces per hour.
The control system’s user-friendly MMI enables intuitive navigation to all the parameter settings. For every product changeover, maximum ease of operation is of the essence. For example, visualization on the touchscreen helps the operator line up each accessory in exactly the right position. All electrically powered accessories are plug and play. This makes it easy to integrate additional accessories for the production of new pastries, with no complicated retrofitting of interfaces and controls, RONDO explains in a press release.