Laminating Lines

Laminating Lines

Our continuous laminating lines are engineered for the high-quality production of puff pastry, croissant, and Danish dough. The systems minimize mechanical stress on the dough, ensuring consistent structure, uniform lamination, and product homogeneity.

Designed with a modular architecture, the lines allow easy expansion and integration to support increased production capacity and higher levels of automation.

Multiple layout configurations are available, including traditional L-, U-, and S-shaped designs, as well as custom layouts to accommodate specific process requirements and space constraints.

The laminating lines can be integrated with dough resting belts and temperature- and humidity-controlled proofing cells, combining controlled dough relaxation with automated production.

Canol laminating lines are available in working widths of 600 mm, 800 mm, 1200 mm, and 1400 mm, with additional widths available upon request to meet individual production needs.

Built for industrial reliability, the lines incorporate advanced technological solutions and high-quality components, ensuring intensive operation with reduced maintenance requirements. Each component undergoes strict quality controls during manufacturing.

Industrial versions are designed according to hygienic design principles, facilitating easy cleaning and minimizing flour and dust retention points, in compliance with stringent food industry hygiene standards.