LAMINATOR 300 - The laminating line

The satellite head, for example, that receives such respect among those in the know in the baking trade for its effective and yet gentle treatment of the dough in accordance with the principles of FRITSCH SoftProcessing ^© technology when laminating. The robust design and high quality industrial components. The easy-cleaning and the variety of uses it can be put to.

Only in one important aspect does the FRITSCH LAMINATOR 300 differ from the "bigger" solution when laminating: it's performance is trimmed precisely to the needs of bakeries that turn out between 200 and 1000 kilos of dough per hour -- and as much as 1,500 kilos during dough block production times. With a net dough sheet width of 600 mm and a maximum belt speed of 6 meters per minute on the outlet belt, the LAMINATOR 300 satisfies these demands to the T, thus making it the perfect introduction to fully-automatic dough sheet production.

It goes without saying, of course, that the FRITSCH LAMINATOR 300 can master the production of plunder and puff pastry blocks (with up to 144 layers of fat at a measure of 20 mm final thickness). Less obvious, however, is the fact that, given the right configuration - LAMINATOR 300 ^PLUS - , it can also handle the soft, pre-proofed dough types necessary for such products as ciabatta, bread rolls, baguettes and other artisan bread products.

That being said, the operation of the entire unit is so easy that a simple monitoring of its operation is more than enough. Programs specific to the customer's own line of products are stored in the control system of the dough sheeting line and simply called up onto the touch screen panel.

• Cost-effective processing of the most varied dough types – a key to variety in your product range
• Continuous top-quality dough sheeting that fits in tight spaces and is interesting for tight budgets
• Outstanding product quality during laminating thanks to the gentle working of the dough made possible by FRITSCH SoftProcessing ^©
• Considerable drop in operating costs
• Low-maintenance and maintenance-friendly, i.e. designed for uninterruptible operation and high profitability
• Short conversion times, speedy product changes
• High automation comfort: up to 50 programmes available at the push of a button
• Perfect cleaning and hygiene:
• Robust stainless-steel construction: long-life, perfect hygiene
• Less need to clean (and this means less down-time) due to coated surfaces, efficient scraper and an overall hygiene-friendly design
• Cleaning is easy as it gets: Removable flour container and easy access to all machine parts
• Cross roller uses the patented toothed-belt drive (does not require lubrication)
• Raised cable duct located outside the cleaning area
• Individual and combined controllable sections
• Logically integratable into the FRITSCH Systems Design Concept
• Made in Germany
• Innovative control:
• A high-performance control system from the manufacturer of one of the world`s leading brands
• Central control cabinet located outside the production area
• User-friendly, touch screen colour display (6.5 in.)
• USB-interface for data security and backups
• Innovative control cabinet technology

The production of continuous dough sheets of Danish, puff pastry, croissant and yeast dough as well as the soft dough specific of artisan bread.

• Table profile width: 700 mm
• Dough sheet width: max. 600 mm, infinitely variable
• Speed range of the line: from 0.6 m/min to 6 m/min on the exit belt of Section III
• Capacity range: from 200 to 1,000 kg dough/h (incl. shortening and scrap dough) dough block production up to 1,500 kg
• Number of fat layers: from 16 to 144 fat layers depending on final dough thickness, type of fat and the desired quality of the final product
• Functional components:
• Section 1: dough sheeter for firmdough types, fat pump, sandwich folder, satellite head, folding unit
• Section 2: satellite head, folding unit
• Section 3: satellite head, cross roller, calibrating head, transfer table

• Dough loading belt for the dough extruder DS
• Dough dividing machine with underframe and function for the automatic loading of the dough extruder DS
• Infeed table for fat blocks
• Roller gap is automatically controlled via digital controls
• Thinner final dough thickness with second calibrating head
• Section 3 version LAMINATOR 300 ^PLUS for soft doughs and artisan products as an option
• TBP and dough portioner for automatic infeed
• Control cabinet: Stainless-steel version
• Block production with guillotine cut-off attachment