2,650Current price is: 2,650. 
1,200Current price is: 1,200. 
RONDO Automated Dough & Fat Presser – RONDOPRESS SHTP
90,000 * VAT will be applied at checkout
Model / Brand: RONDO RONDOPRESS SHTP
Country of Origin: Switzerland
Physical Footprint (W x D x H): 710 mm x 670 mm x 1140 mm
Pressing Chamber: 512 mm x 409 mm x 135 mm
Electrical Profile: 3 kW (400V / 50Hz / 3-phase)
Key Features: Automated pressing action for dough and fat blocks, complete AISI 304 stainless steel construction, and Swiss-engineered reliability.
Description
Engineered with legendary Swiss precision, the RONDO Automated Dough & Fat Presser (Model: RONDOPRESS SHTP) is a premier, heavy-duty workstation essential for professional bakeries and patisseries. Explicitly designed to streamline high-volume pastry production, this robust machine completely automates the physically demanding process of perfectly shaping dough blocks and fat layers, which is the critical foundation for achieving flawless lamination in croissants and puff pastries.
Delivering formidable mechanical force, the unit operates on an industrial 400V / 50Hz / 3-phase electrical supply, driving a highly efficient 3 kW motor. The expansive internal pressing chamber measures 512 millimeters by 409 millimeters with a depth of 135 millimeters. This massive capacity allows your master bakers to effortlessly compress large, irregular masses of dough and butter into perfectly uniform, rectangular blocks, ensuring exact consistency and drastically reducing manual prep time.
Standing as a commanding freestanding unit, the machine measures 710 millimeters wide by 670 millimeters deep and 1140 millimeters high. Designed for ultimate longevity and rigorous daily use, this robust unit is an ideal addition to commercial kitchen operations. The entire chassis and internal pressing components are constructed from premium AISI 304 stainless steel. This guarantees maximum food safety compliance, incredible structural integrity, and rapid, effortless sanitation at the end of a demanding shift.
1. What is the primary function of the Rondopress? A: The Rondopress automates the shaping of dough and butter/fat blocks into precise, uniform rectangles. This eliminates grueling manual rolling and ensures the exact geometric consistency required before running the dough through a sheeter for lamination.
2. Does this machine require standard or industrial power? A: Due to the immense mechanical force required to press cold fat and dense dough, the unit features a powerful 3 kW motor that requires a heavy-duty, 3-phase industrial electrical supply (400V / 50Hz).
3. How much product can fit into the chamber at once? A: The highly accommodating pressing chamber measures 512 x 409 x 135 mm, allowing your bakers to load and process large-scale commercial batches in a single cycle, drastically accelerating your daily prep schedule.
4. Is the machine difficult to maintain and clean? A: Not at all. Recognizing the strict hygiene requirements of commercial bakeries, RONDO engineered the entire machine out of premium AISI 304 stainless steel. This non-porous, anti-corrosive material is exceptionally easy to wipe down and sanitize.
5. Will this take up a lot of space in my bakery? A: While it is a freestanding industrial machine, it features a highly optimized footprint of just 710 mm wide by 670 mm deep, making it incredibly easy to integrate into most commercial prep lines without obstructing foot traffic.
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