Bakery Lines - Laminator

Laminator

• The laminator is designed for an automatic production of a first rate quality dough that is used for forming of puff pastry products (e.g. D-shape products, strudel, palmiers), puff yeast pastry products (e.g. croissants), pies and many others.
• The working width of the laminator is 600 mm, 800 mm or as the customer requests.
• The capacity can vary between 300-2500 kg of dough/hour (at a dough band width 600mm) up to 3.500 kg/hour (at a dough band width 800mm).
• While most suppliers need a U-shape arrangement for a laminator that includes two folding stations, our laminator uses due its unique construction only an L-shape design having two laminating units !

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