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.
Technical data, advantages and options
|Table width||700 mm|
|Net dough sheet width||max. 600 mm, infinitely adjustable|
|Belt speed||0.6 - 6 m/min on exit belt section 3|
|Dough capacity||300 - 1,200 kg/h (incl. fat and scrap dough)|
|Dough block production||up to 1,500 kg/h|
|Layers||16 - 144 fat layers|