And this is why we have developed our SoftProcessing © technology for the FRITSCH LAMINATOR 3000 - our dough sheeting line - and for laminating, a system consisting of dough-specific components and constructive solutions that allow for the ideal combination of precise formation, gentle treatment and high output.
At the heart of this technology is the FRITSCH satellite head, which we also provide in special models for special dough types. Despite its high reduction degree, the satellite head treats the dough gently while occupying very little space. Additionally, it is precise and exceedingly flexible in its modes of operation, and can thus conform remarkably well to the individual requirements of different dough types.
The LAMINATOR 3000, in other words, will enable you to work effectively with the greatest variety of dough ranging from short dough types to those of the pastry, danish and yeast variety. And last but not least: the soft dough of today's trendy baked goods like the modern baguette or the rustic ciabatta. The LAMINATOR makes possible as few as 4 and as many as 144 layers - depending on the line configuration and the number of folding channels.
And since a smooth production flow enhances your productivity, we have adjusted the controls in such a way that you can already begin with a new product in Section 1 while in Section 2 or 3 a different product is nearing completion. This of course saves valuable time and significantly increases your output.
Where there's dough in the works, cleanliness is a must. That's why we here at FRITSCH have thought ahead in our design of the LAMINATOR 3000. In all FRITSCH machines, working surfaces and mechanical drives are kept strictly apart. Ball bearings are always located outside the food area. This involves a more elaborate construction, but it ensures operational safety. Inadvertent soiling of the sheet line (with oils, for example) can be effectively avoided from the beginning, thus allowing for an uninterrupted production process over a period of days, if desired. Cleaning - if indeed it does become necessary at some point - can then be done quickly and easily by hand. All of the potentially affected parts of the LAMINATOR 3000 are either readily accessible or can be disassembled for easier cleaning within just a few twists of the wrists.
The transfer of the dough to the heads is accomplished by means of a clever automatic process that makes the hand superfluous - even during the "threading" procedure at the start of production. This simplifies the operation and contributes to the highest degree of process reliability in your bakery.
Depending on the dough and product type, dough resting phase and cooling phase tracks can be integrated into the production process with the help of intelligent cooling and air-conditioning technology. Yet another plus point for your continuous production process.
In addition to the standard versions, FRITSCH offers you line configurations precisely tailored to meet your individual needs, product range and space limitations. And your project planning? Let that be our concern - from the silo to the freezer.
The production of (rolled and/or laminated) dough sheet lines of puff pastry dough, danish dough, yeast dough, short dough, pretzel dough and pizza dough with a dough sheeting line.
