Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting. Achieving the desired number of layers in the exact thickness desired, for the optimum characteristics of each end product, can be just a matter of setting up the
right production line correctly.
Production lines for sheeting and laminating dough are usually built around the characteristics of certain product ranges, which are in production at a certain point or are planned to be introduced. However, this equipment can have the flexibility to support changes regarding the look, feel, shape and style of products. Having in mind the ability to provide any conceivable possibilities with minimum physical and financial effort, AMF Bakery Systems is focusing on increasing the flexibility of its sheeting and laminating equipment by having quick changeovers, to minimize downtimes.
