New dough laminator brings industrial scale benefits at lower price

The Laminator 300 allows growing bakery companies to benefit from a sophisticated dough processing system that was previously only available to larger firms, Fritsch marketing manager Dieter Wolf told FoodProductionDaily.com at the IBA show in Dusseldorf.

Cost savings​

The German-based outfit said it developed the new kit in response to industry-led demands for a system that would plug a processing gap between reversible sheeters, used by smaller companies, and the large-scale but higher-cost laminators employed by the sector’s bigger players.

“The new system uses the same technology as industrial models as well as having the same attention to quality and reliability on components such as belts and tables,”​ added Wolf. “But companies could make average cost savings of around 50 per cent compared to the larger models.”​

Multiple folding stations and an automated fat-adding facility means the Laminator 300 produces premium quality puff pastry, croissants and Danish dough, said Fritsch. The system´s ability to handle dough with the “least possible stress”​ further enhances quality.

The increased levels of automation ensure consistency of product quality by achieving the exact “​dough sheet quality desired time and time again at the lowest possible personal involvement from the baker”,​ said a Fritsch statement.

The enhanced Laminator 300PLUS can also handle yeast and soft dough used in the production of bread and rolls.

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“This is a great advantage as you no longer need separate lines for pastries and bread,”​ said Wolf. “It means companies can increase productivity as well as gaining greater flexibility.” ​

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System features​

The Laminator 300 provides the features of an industrial line in a smaller machine, said Wolf. Use of the company´s satellite and calibration heads throughout are example of this. The system also has sensors at all stations to monitor the proper running of the process. Features such as the activation of the grease pump only when dough is present at the appropriate station also reduces energy consumption. The sensors control the shape of the dough loop at all transfer points and regulate the belt speed to avoid tearing or buckling of the dough, said Fritsch.

The electronically operated folders are coated to avoid the dough sticking to them. This ensures the dough sheet is laid out in a consistent manner “thus fulfilling one of the most important requirement for perfectly laminated dough”, ​the company added.