Lamina · Sheeting & laminating
LN Laminating Line
Continuous laminating line for croissant, danish and puff pastry, with inline fat pumping.
Why it is specified
- Layer integrity at speed
- Inline fat pump
- Retracting cutter
- CIP-ready
Runs for
How it works
Fat control
Fat is pumped as a continuous sheet at controlled temperature, so layers stay discrete through the folds.
Gauging
Multi-roll gauging steps the dough down gently instead of shocking it in one pass.
Specifications
| Model | Belt width (mm) | Rate (kg/hr) |
|---|---|---|
| LN-600 | 600 | 900 |
| LN-1000 | 1000 | 1800 |
Rate depends on final gauge and number of folds.
Next step
Specify the LN Laminating Line for your line
Tell us the product, the rate you need and what the machine has to fit between. We come back with a configuration, a footprint and a lead time.
Related
Often specified alongside
Kestrel
VD Volumetric Divider
Stress-free volumetric divider holding scaling accuracy across long runs of pan bread and buns.
Specifications →
Kestrel
CR Conical Rounder
Conical rounder that builds an even skin on divided pieces before intermediate proof.
Specifications →
Foundry
PM Pressure Moulder
Sheet-curl-pressure moulder for pan bread, with recipe-driven roll gaps and pressure board.
Specifications →