Dough Sheeters For Commercial Use
In 8 years, I've only used Rondo's and a tabletop Univex (the one I own now). I think I am overusing my tabletop and probably need to consider upgrading before total failure. It quits on me about once a week while laminating. I assume its overheating and a safety switch is engaging. It will start operating after about a 30min rest.
If memory serves, its a 3/4hp and maybe, at the very least, need to upgrade to a 1hp or more. We laminate about 20 books of dough a week, roll out hundreds of pounds of brioche dough but the heavy lifting is definitely the laminating.
Anyone have suggestions? I have a rep who can sell me an American Eagle for just over cost. I also have a good relationship with ProBake who has sent me a quote on a Ram machine. Which I think is manufactured by Polin.
I just have no clue. There isn't a lot of peers in the industry, here in Kansas City and even amongst the Rondo machines, there are so many different models.
cheers
Jason
I have a Rondo. We do 16 batches of croissants (our batches are about 27 lbs apiece) per week, all in a day, and also sheet cinnamon rolls and pop tarts to the tune of about another 20 or so batches per week. It handles the load very well. I got it in 2016 and it is manufactured in 2012. I have the Ecomat model SSO615.
Thanks for the info. Yes. I've always had good luck with the Rondos
is as you get into larger commercial machines to make sure you can provide for their electrical needs, for example if your facility doesn’t have 3 phase power it might be prohibitively expensive to retrofit.
I'm happy to report, my small little space has 3ph. I got very lucky that the 3ph was already at the pole behind my shop.