LAMINATOR 300: The sheeting line for automated dough sheet production

For a uniform and continuous dough sheet

The LAMINATOR 300 is a true master at laminating puff pastry, croissant, short and Danish dough types in perfect and consistent quality. However, it can do far more. The universal version (Section 3) can also handle soft dough types required for rustic baked goods with ease.

For laminated dough types fine and uniform layers are essential; for other dough types the most important thing is to maintain the delicate pore structure. The LAMINATOR 300 guarantees a continuous, uniform high-quality dough sheet. The gentle dough handling in accordance with the FRITSCH SoftProcessing principle guarantees products of outstanding quality. We also paid particular attention to high availability and easy handling.

All the important components of the LAMINATOR 300 can be easily removed without special tools. This ensures swift and easy (re)fitting and quick product changeover. The line can be operated by one person thanks to the central control of all units by touchscreen panel. Every section can be controlled individually and in combination with others. Customised production programmes which can be selected ensure a high degree of automation. 

  • Uniform, continuous dough sheet
  • Wide range of applications
  • Gentle dough processing
  • Easy handling
  • Hygienic design
FRITSCH LAMINATOR 300 Tourieren von Teig Laminating

EXPERIENCE THE NEW FEATURES

MAXIMUM EASE OF OPERATION FOR AN OUTSTANDING END PRODUCT QUALITY

Our LAMINATOR 300 can now be configured with even more flexibility thanks to our "Low-Stress" dough sheet former in section 1. The use of a TBP is ideally suited for the gentle shaping of doughs with a TA of 145 to 175. The combination of a LAMINATOR 300 with the dough sheet former DS is particularly recommended for firm doughs that don’t require any proofing times.

In addition to the gentle processing of the dough, high system availability and ease of operation is also of great importance. An automatic, permanent cascade control now makes operation even easier. The tedious calculation of the individual percentage values is no longer needed and due to factor chaining, manual input is no longer necessary for individual drives. When controlling the LAMINATOR 300, it is only necessary to set the power and number of layers that you want to create; all subsequent adjustments are calculated automatically.

Click here and experience the new LAMINATOR 300 LIVE in action. Or visit us at the FRITSCH World of Bakery and let us convince you during a LIVE product demonstration.

 

The advantages of the new LAMINATOR 300

  • New combination option: Now also with the dough sheet former TBP
  • Maximum ease of operation thanks to the new cascade control system
    • Belt speed: Once the guillotine output has been set, the belt speed regulates itself in accordance with the speed of the guillotine.
    • Adjustment of folding and layer widths: After entering the target and actual values, relevant, dependent values are adjusted automatically.
    • Weight adjustment: Is done by setting the actual and target weight directly at the calibration head
  • Display of the components in 3D optics and display of all important values at a glance thanks to the new visualisation
  • The new grease pump enables the creation of an even more uniform grease band due to improved flow properties.

Information on the LAMINATOR 300

Technical data, advantages and options

Table width700 mm
Net dough sheet widthmax. 600 mm, infinitely adjustable
Belt speed0.6 - 6 m/min on exit belt section 3
Dough capacity300 - 1,200 kg/h (incl. fat and scrap dough)
Dough block productionup to 1,500 kg/h
Layers16 - 144 fat layers
  • Continuous dough sheet production at the highest levels of quality
  • Gentle working method to maintain the dough structure
  • Wide range of applications due to the possibility to process very different types of dough
  • Short retooling times and quick product changeovers
  • High automation comfort by customised production programmes which can be selected as required
  • Quick and easy operation
  • Comfortable data backup by USB interface
  • Long service life due to robust stainless steel design
  • Easy to clean due to hygienic design and good accessibility
  • Dough infeed belt to the dough sheeter
  • Dough pre-portioner for automatic feeding of the dough sheeter
  • Infeed table for fat blocks
  • Thinner final dough sheet using a second calibrating head
  • TBP and dough portioner for automatic feeding in section 3
  • Switch cabinet: stainless steel finish
  • Block production with guillotine
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Dough sheeter

 

  • Very gentle working method
  • Very uniform dough sheet
  • Coated guiding sheets

 

Sandwich folding system

 

  • Centred further processing of the dough sheet
  • Centred closure of the dough sheet
  • Coated guiding sheets
  • Requires only  little space

Satellite head

 

  • Gentle reduction of the dough-fat-dough sandwich
  • Coated rollers
  • Infeed side with pressing roller
  • Roller cleaning with brush and scraper

 

 

FRITSCH-Laminieranlage-Abwalzen_Satellitenkopf

Cross roller

 

  • Generates the required dough sheet width       
  • Eliminates potential tension in the dough
  • Hygienic toothed belt drive working silently 

Calibraiting head

 

  • Uniform and structure-preserving reduction to the desired final dough thickness
  • Reduction degree for puff pastry and Danish pastry at 1:2
  • Optional integration of a second calibrating head for very thin premium quality

 

Folding station

 

  • Perfectly uniform layering
  • Non-stick coating of the folding channel
  • Adjustable folding speed, width and position
  • Folding channel can be opened for easy cleaning