Servo in-line dough laminator for industrial bakeries
In high-volume baking environments, maintaining consistent dough thickness and structure is crucial for producing uniform baked goods. Traditional lamination methods often result in uneven layers and require frequent adjustments, leading to inefficiencies and product inconsistency.
Achieve precise and consistent dough laminations
The Thomas L. Green Servo Laminator from Reading Bakery Systems employs advanced servo motor control to accurately cut, stack, and deliver sheeted dough to downstream reduction and forming equipment. Using a servo-driven layering carriage, the dough sheets are conveyed to the discharge conveyor, ensuring gentle and precise deposition. The adjustable rotary knife allows clean separation of individual sheets, and various configuration options accommodate different production layouts. Designed for safety and easy sanitation, the Laminator features mechanically secured and electronically interlocked guards, along with integrated belt scrapers for maintenance ease. Suitable for a wide range of bakery products, it optimizes both output and efficiency.
Benefits
- Precision control of dough sheet length and lamination
- High consistency in dough layer thickness
- Easy maintenance with integrated belt scrapers
- Configurable to different plant layouts
- Enhanced safety with mechanically secured and electronically interlocked guards