The laminating line for industrial dough sheet production
When a dough sheet is formed and laminated, it is crucial to maintain the already developed structure of the dough – even when processing large amounts and natural dough.
The FRITSCH LAMINATOR 3000 reliably processes the whole range of different dough types: from short dough to puff pastry, Danish and yeast dough through to the soft dough types of modern, rustic bakery products such as baguettes or ciabatta bread. The SoftProcessing® technology processes all dough types very gently. Starting from forming of the dough sheet to laminating and stress-free sheeting through to the transfer to the make-up line – the components of the laminating line lay the foundations for the excellent quality of the resulting final products. The laminating components allow for 4 to 144 layers – depending on the line configuration and the number of folding systems.
The LAMINATOR 3000 can be cleaned very easily and quickly due to its coated surfaces, efficient scrapers, hygienic stainless steel design, removable flour containers, quick release mechanisms on all conveyor belts and the removable folding channels. Moreover, one single person can operate it using its central control via a touchscreen.Product sheet
Tecnical data, advantages and options
|Table width||700 mm, 900 mm, 1,100 mm, 1,300, 1,500 mm|
|Belt speed||up to 15 m/min|
|Dough capacity||up to 5,000 kg/h (depending onconfiguration, product type and environment)|
|Layers||up to 12 layers per folding unit|