Laminator is designed for an automatic production
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!