RONDO will highlight the next generation of ASTec industrial lines at its interpack stand. The design reflects “a fully integrated approach built around flexibility, hygiene, and product identity,” RONDO explains.
The key highlight is showing how automation can actually enhance creativity, not limit it, the specialists emphasize. Visitors will discover:
- High‑performance dough sheeting and shaping modules, redesigned for faster changeovers and ultimate hygienic design.
- Advanced fermentation handling, including low-stress dough management that preserves aroma, structure, and artisanal characteristics.
- A stronger focus on complex shapes (braids, filled products, rolls), thanks to new tools and modules engineered to replicate artisanal gestures at industrial speed.
In addition, the ASTec Process Control (APC) will also be presented, which integrates advanced monitoring, analysis, and automatic control technologies, ensuring consistent, stable, and high-performance production. The APC operates 24/7 to ensure that every process parameter remains within optimal values. It measures, analyzes, and intervenes automatically, drastically reducing errors, waste, downtime, and quality deviations.
“In a market where precision, speed, and quality are not merely goals but essential standards, ASTec Process Control (APC) is the solution that redefines how production processes are managed and optimized,” RONDO explains.
Research and development advances
RONDO’s latest technology improvements target dough make-up and shaping, laminating and inclusion management, fermentation-sensitive processes, changeovers, and improved product definition in high-volume operations (especially for braided strudels, D-shape rolls, seeded rolls and complex, filled pastries). For dough shaping, for instance, it has enhanced tension control, dough guiding, and distribution systems to ensure consistent output, even with challenging doughs (including highly hydrated, gluten‑free, or enriched doughs). For lamination, RONDO developed new solutions for precise layering, butter distribution, and inclusion handling to support premium croissants, Danish pastries, and innovative filled formats.
The Swiss specialist highlights advancements that took into consideration fermentation: “We developed technologies that preserve dough delicacy, improving crumb, bite, and texture without compromising line speed, even with doughs with high water content. This is also very evident in frozen or long-shelf products, where the structure and volume are preserved.”
Services
RONDO also shared that it is investing heavily in developing services that help with productivity. RONDO Care is among them, a comprehensive preventive maintenance program that helps increase uptime and extend machine life. It provides information to support scheduled maintenance, priority service, performance benchmarking and predictive insights.
A new online platform for spare parts, RONDO Parts Portal (RPP), is also available.
Training and development programs were added to the company’s service offerings, including hands-on training sessions, process optimization workshops, and product co-development trials.
Anticipations
In 2026, RONDO says it expects strong interest in four areas:
- Automation that preserves character – Lines capable of high productivity without flattening product personality.
- Versatility over pure throughput – Multi-product lines that adapt quickly to changing market needs.
- Better dough management – Fermentation, hydration, inclusions, and structure will be strategic themes.
- Digital readiness – Customers want not just machines, but connected, service-driven ecosystems.
“For us, Interpack 2026 is a strategic platform to show that RONDO is not only a machinery manufacturer, but a partner for product innovation, guiding customers from idea to industrial success,” the company shares its expectations.
Photo: RONDO