RONDO Burgdorf AG

3400 Burgdorf / Switzerland

Tel. +41 34 420 81 11
info@rondo-online.com

RONDO Schio s.r.l.

36015 Schio (VI) / Italy
Tel. +39 0445 575 429
info.it@rondo-online.com

RONDO GmbH & Co. KG

57299 Burbach / Germany
Tel. +49 2736 203-0
info.de@rondo-online.com

RONDO S.à.r.l.
67319 Wasselonne Cédex / France
Tel. +33 3 88 59 11 88
info.fr@rondo-online.com

RONDO Ltd.
Chessington, Surrey KT9 1ST / UK
Tel. +44 20 8391 1377
info.uk@rondo-online.com

OOO RONDO Rus

127495 Moscow / Russia
Tel. +7 495 419 51 23
info.ru@rondo-online.com

RONDO Inc.
Moonachie, N.J. 07074 / USA
Tel. +1 201 229 97 00
info.us@rondo-online.com

RONDO Inc.
Downsview, Ont. M3J 2N7 / Canada
Tel. +1 416 650 0220
info.ca@rondo-online.com

RONDO Asia Sdn. Bhd.

58200 Kuala Lumpur / Malaysia
Tel. +60 3 7984 55 20
info.my@rondo-online.com

RONDO China
Regional Office
Guangzou 510623 / China
Tel. +86 20 8388 2211
info.cn@rondo-online.com

RONDO México
Regional Office
C.P. 15530 México, D.F. / Mexico
Tel. +52 55 2580 7075 Uniform, modular, efficient:
info.mx@rondo-online.com
250.en/D9-3

www.rondo-online.com Laminating and Feeding with RONDO MLC.

 RONDO MLC 3

What ensures sustained success?

Higher quality at lower costs.

Dough sheeting and shaping are RONDO’s great passion. For

65 years and more we have been developing and building ma- Benefit from:
chines for dough processing. Our experience and our wealth of
• Better-than-ever quality
specialist knowledge in shaping and sheeting dough, our innova-
• Lower costs
tive solutions and the high-end quality of our machines constitute
• Greater flexibility
the rock-solid basis of our success. Dough-how & more.
• Step-by-step investment

Day in, day out for years now, the RONDO MLC (Modular ­Laminating
Concept) has been used to produce innumerable precision-­
laminated dough blocks and dough bands. Characteristic of all
these products are the perfectly regular fat layers – an essential
for croissants, puff and Danish pastries in superb quality. Our cus-
tomers are delighted about the high-quality pastries and the low
costs.

The powerful RONDO MLC is compact and modular, permitting

step-by-step automation and investment. The system scores with
high-grade components such as modern, dependable industrial-
grade controllers and energy-efficient gear motors. It is built of
stainless steel and designed for 24/7 operation.

Come and see the many advantages of the RONDO MLC for your-
self – our Dough-how Center is at your disposal and our Dough-
how specialists will be happy to run whichever tests are neces-
sary.

Laminating
Feeding
Automation
Rationalisation
 Advantages 5

How to improve quality and reduce costs?

With a gentle and efficient solution.
It’s time for you to benefit.

“If you are using two, three or more dough MLC dough band former
+ Quality enhancement
sheeters for booking and sheeting, then a The MLC dough band former processes your dough continuously, forming homogeneous
dough bands of uniform thickness and width.
RONDO MLC is the better solution.” + Cost reduction
The dough band former dispenses with the labour-intensive step of weighing the dough.
And it also helps cut down on the costs of raw materials. Because dough sheeters inevita-
bly produce dough bands with irregular ends, which have to cut off and discarded. This
“The RONDO MLC will improve the quality doesn’t happen in continuous production, because the machine produces an endless

of your pastries whilst reducing your materials dough band.

and labour costs.”

Fat pump and folding belts
+ Quality enhancement
The RONDO fat pump provides the basis for regular dough/fat layers, because it dispens-
Enhance the quality of your pastries. Reduce your costs for labour and materials.
es a dough band regularly and continuously and “plasticises” the butter or margarine in
A RONDO MLC will instantly enable you to improve the quality of Investment in a RONDO MLC soon pays off:
the process. The folding belts then fold in the dough band precisely so that the fat is com-
your pastries in two ways: • Weigh the dough, press dough blocks and fat plates, sheet, fold
pletely enclosed by dough.
• You eliminate irregularities and human error, because the line in butter or margarine, book… The RONDO MLC handles the
+ Cost reduction
always operates uniformly and therefore much more regularly complicated sheeting and booking process either partially or
The fat delivery rate is a precision setting – so you never use more fat than actually need-
than a number of operators working with dough sheeters. completely. And one or two operators can process up to 1300 kg
ed. And instead of pricey butter or margarine plates you can process the less costly blocks
• Dough band former, satellite head, fan-folding station and of dough per hour.
instead. Go ahead and add up the figures for yourself!
calibrator ensure superbly uniform and gentle processing of • Continuous production means considerably fewer dough offcuts,
the dough and produce consistently regular layers of fat and so there are no large quantities of dough to be re-introduced
dough. into the process.

Satellite head
This is how you ensure uniformly high quality from the outset. You benefit from lower costs for labour and raw materials.
+ Quality enhancement
The satellite head sheets the dough band gently. So the layers of dough and fat are not
destroyed in the process.
+ Cost reduction
The RONDO satellite head sheets in a single process step, so it eliminates sheeting with
dough sheeters.

Fan-folding station
+ Quality enhancement
Fan-folding has no negative effect on the layers of fat. The process is gentle, producing
homogeneous layers.
+ Cost reduction
Efficient: The fan-folding station produces 2–10 layers of fat in a single pass. Dough quali-
ty is better, so by comparison with dough sheeters fewer layers are needed to achieve the
same quality of pastry. And you have less edge wastage, because a fan-folding station en-
ables you to set exactly the dough-band width you want.
 Production process 7

What produces a uniform, laminated dough band?

The automatic, high-precision RONDO MLC.

RONDO MLC is a very flexible line. De- 1. Shaping the dough band 2. Applying the fat 3. Sheeting 4. Fan-folding 5. Producing blocks…
pending on the configuration, you can The MLC dough band former gently pro- You use the fat pump to automatically The multiple rollers of the satellite head The dough band is gently folded in on it- For block production, the dough band is
produce dough blocks and endless duces a homogeneous dough band of create a continuous fat band of regular gently reduce the thickness of the dough self in the fan-folding station. This cre- automatically cut into pieces and then
dough bands. Use these dough bands to uniform thickness and width – the basis width and thickness from blocks of mar- band. The layers of dough and fat are not ates between two and ten uniform layers folded manually. At this point, your dough
feed make-up lines and croissant ma- for perfect quality in the finished product. garine or butter. The folding belts fold the destroyed in the process. of fat. The fan-folded, thick dough band is has between 2 and 40 fat layers. Depend-
chines continuously. dough band in such a way that the fat is then reduced in a second satellite head. ing on the type of dough and the process,
completely enclosed by dough. Manual the blocks can either be processed right
The control cabinets are integrated, so application of fat plates is an alternative. away or left for a resting time, after which
the whole line is very compact and mod- more dough/fat layers are produced.
ular. It can be built to meet your require-
ments, so it fits into any bakery. … or final sheeting and feeding
Alternatively, you can sheet your regularly
Made entirely of stainless steel, the laminated dough band down to the de-
RONDO MLC is extremely sturdy and is sired final thickness with a cross roller
built for 24/7 operation. RONDO uses and one or more calibrators and then feed
high-quality components such as mod- directly to your make-up line or croissant
ern, dependable Siemens control sys- machine.
tems and energy-efficient gear motors
made by the Nord company. Like all
RONDO machines, the MLC complies
with the applicable international safety
standards.

Working with dough resting time

After allowing the resting time, you can put your dough blocks pastry, say, the blocks can be put on the belt in front of the fan-
back on the MLC. This enables you to double the number of fat folding station. If you already have the number of layers you need
layers: you can place one block on top of another with an offset for croissant or Danish pastry dough, for example, the blocks can
and get as many as 80 fat layers. The satellite head joins be put on the belt after the fan-folding station, ready for final
the blocks to form an endless dough band. sheeting and feeding to a downstream line.
If you want to further increase the number of fat layers for puff
 Modular solution 9

How do you grow and invest step by step?

With a well-designed, modular solution.

MLC dough band former = RONDO MLC is modular so it can grow in sync with your business. The MLC has integrated control cabinets, so additional modules are eas-
regular dough bands ily added. You can get started with your first module and already you’ll be benefitting from reduced costs and enhanced quality. Later on you
The dough band former can be used for can go ahead and add one or two more modules and automate more steps in the production process. Proceeding step by step, you expand
many different types of dough. your MLC into a fully automatic laminating line or a multi-functional feeding solution.
Compact, it is mounted on castors so it is
easily movable, and it takes very little time
to clean. You can automate feeding with an
upfeed conveyor belt or a portioning hopper.
You increase your productivity and reduce
Basic module A
labour.
The basic module has everything you need to automate your block production (Block Line)
or feeding (Feeding Line) of your make-up line or croissant line and benefit from the quality
Basic module A
enhancements and cost savings. The optional RONDO fat pump takes rationalisation of
your block production yet another step further.

State-of-the-art controller = totally easy operation Basic module A with add-on module B
Basic Add-on
The modern RCC control concept facilitates operation and day-to-day work. Because all the module A module B
If you couple your basic module A to an automatic fan-folding station (add-on module B),
important data about the line and the process are always available on your screen. you have an L-shaped laminating line. Now you can fan-fold your dough band automatically,
0.30 0.90 1.20 0.20

• 7" colour touchscreen with high resolution increasing the number of fat layers by a factor of 10. This solution is ideal if you want to
• Clear presentation with readily understandable symbols allow your dough blocks a resting time in the process.
• Settings can be saved in programs
• Integration of the upstream and downstream machines
2.00 2.00 2.50 0.80
• Data protection by user management
• Data backup via USB
• Cross-machine program management with master function (optional)
• RONDOnet – the step forward into Industry 4.0 (optional) Basic module A with add-on modules B and C
Add-on Add-on module B
module C A second fan-folding station (add-on module C) upgrades your MLC to a fully automatic line
that enables you to produce a dough band with up to 100 fat layers.
You can give this line a U- or Z-shaped configuration, to suit the space at your disposal. This
End-to-end hygiene concept = speedy cleaning
fully automatic solution is ideal if you want to make laminated doughs immediately, in other
Thanks to the well-designed details, cleaning a RONDO MLC is quick and easy.
words, with no resting time.
• Surfaces are smooth and the material is stainless steel, so without corners and edges
there are no accumulations of dough scraps
Basic module A
• Easily accessible components
• Quick-release belt for good accessibility
• Concealed motors and plug connectors RONDO MLC and Smartline
• Removable flour dusters for easy emptying and cleaning If you intend processing laminated doughs along with other, non-laminated doughs or even highly hydrogenated ciabatta dough, we
recommend combining the MLC with the RONDO Smartline. In a configuration like this the Smartline takes the place of the last section
of the MLC. This gives you a multi-functional laminating and feeding line, capable of gently processing virtually all types of dough from
laminated doughs through sweet yeast doughs, pizza and donut doughs to soft, highly hydrogenated bread dough. It can also feed
automatically to your downstream make-up line.
 Technical data 11

What solution convinces you?

One that meets your needs.

Technical data
MLC concept Block Line L-Block Line U- or Z-Block Line Feeding Line L-Laminating Line U- or Z-Laminating Line MLC / Smartline
Area of application Laminating line for production of dough Laminating line with one fan-folding Laminating line with two fan-folding Line for final sheeting of dough blocks Laminating line with one fan-folding Laminating line with two fan-folding Multi-functional line for final sheeting
blocks with 1 to 4 fat layers station for production of dough blocks with stations for production of dough blocks and for continuous feeding of make-up station for continuous feeding of make-up stations for continuous feeding of of all types of dough and for continuous
2 to 40 fat layers with 4 to 400 fat layers lines lines and for production of dough blocks make-up lines and for production of feeding of make-up lines and for
dough blocks production of laminated dough blocks

Standard layout

Components • Dough band former • Dough band former • Dough band former • Satellite head • Dough band former • Dough band former • Dough band former
• Fat pump (optional) • Fat pump (optional) • Fat pump (optional) • Cross roller • Fat pump (optional) • Fat pump (optional) • Fat pump (optional)
• Folding belts • Folding belts • Folding belts • Calibrator • Folding belts • Folding belts • Folding belts
• Satellite head • 1 automatic fan-folding station • 2 automatic fan-folding stations • 1 automatic fan-folding station • 2 automatic fan-folding stations • 1 – 2 automatic fan-folding station
• Rotary cutter • Satellite heads • Satellite heads • Satellite heads • Satellite heads • Satellite heads
• Rotary cutter • Rotary cutter • Cross roller • Cross roller • Cross roller
• Calibrator • Calibrator • Calibrator
Capacity from 200 kg and up to 1300 kg of from 200 kg and up to 1300 kg of from 200 kg and up to 1300 kg of from 200 kg and up to 600 kg of from 200 and up to 1300 kg of from 200 and up to 1300 kg of from 200 kg and up to 1300 kg of
laminated dough blocks per hour laminated dough blocks per hour laminated dough blocks per hour final-sheeted dough bands per hour laminated dough blocks or up to 600 kg of laminated dough blocks or up to 600 kg of laminated dough blocks or final-sheeted
final-sheeted dough bands per hour final-sheeted dough bands per hour dough bands per hour
Required floor space (L x W) Approx. 8300 x 1850 mm (without fat Approx. 8000 × 6000 mm U-shaped: approx. 8000 × 7200 mm Approx. 6000 × 1800 mm (with 1 Approx. 8000 × 6900 mm (with 1 U-shaped: approx. 8000 × 7200 mm L-shaped: approx. 8000 × 8000 mm
pump) Z-shaped: approx. 12200 × 5500 mm calibrator) calibrator) Z-shaped: approx. 14000 × 5500 mm U-shaped: approx. 8000 × 7200 mm
Approx. 8300 x 3400 mm (with fat pump) (with 1 calibrator each) Z-shaped: approx. 14000 × 5500 mm
Control system • Microprocessor control • Microprocessor control • Microprocessor control • Microprocessor control • Microprocessor control • Microprocessor control • Microprocessor control
• 7" colour touchscreen • 7" colour touchscreen • 7" colour touchscreen • 7" colour touchscreen • 7" colour touchscreen • 7" colour touchscreen • 7" colour touchscreen
• 100 program memory slots • 100 program memory slots • 100 program memory slots • 100 program memory slots • 100 program memory slots • 100 program memory slots • 100 program memory slots
Width of conveyor belt 640 mm 640 mm 640 mm 640 mm 640 mm 640 mm 640 mm
Belt speed at line end 3 – 8 m/min 3 – 8 m/min 3 – 8 m/min 0.8 – 7 m/min 0.8 – 7 m/min 0.8 – 7 m/min 0.5 – 10 m/min
Rated power
• Without fat pump 7.5 kVA / 6 kW 12.5 kVA / 10 kW 25 kVA / 20 kW 11.25 kVA / 9 kW 17.5 kVA / 14 kW 18.75 kVA / 15 kW 17.5 kVA / 14 kW
• With fat pump 10 kVA / 8 kW 15 kVA / 12 kW 27.5 kVA / 22 kW - 20 kVA / 16 kW 21.25 kVA / 17 kW 20 kVA / 16 kW
Supply voltage 3 × 200 – 480 V, 50/60 Hz 3 × 200 – 480 V, 50/60 Hz 3 × 200 – 480 V, 50/60 Hz 3 × 200 – 480 V, 50/60 Hz 3 × 200 – 480 V, 50/60 Hz 3 × 200 – 480 V, 50/60 Hz 3 × 200 – 480 V, 50/60 Hz
Air (only necessary with fat pump) 600 Nl/min 600 Nl/min 600 Nl/min - 600 Nl/min 600 Nl/min 600 Nl/min
Weight
• Without fat pump approx. 1300 kg approx. 2700 kg approx. 3600 kg approx. 1900 kg approx. 3700 kg approx. 4600 kg approx. 3700 kg
• With fat pump approx. 1900 kg approx. 3300 kg approx. 4200 kg - approx. 4300 kg approx. 5200 kg approx. 4300 kg
The right to make changes of a technical nature is reserved. The technical safety and type-specific instructions in the operating manual must be complied with.
Prohibition, information and warning signs on the machines are to be complied with in accordance with the operating instructions.

Looking for an industrial-grade 1000 and 2000 kg per hour. It is characterised by its high process
laminating and feeding solution? reliability and gentle dough processing.
Ask your RONDO specialist consultant. The industrial-grade RONDO ASTec Lines with a working width of
Need a laminating and feeding line with more capacity? The RONDO up to 1500 mm offer even higher capacity and are custom-­designed
range includes the high-end EVO Line and the ASTec lines for specifically to your requirements. Built in ground-breaking ASTec
extra-high-capacity solutions. design (Advanced Sanitary Technology), they are compliant with the
The EVO Line is an industrial-grade production line with a working latest hygiene directives.
width of 700 or 900 mm for processing dough at a rate of between