Orbital Line

The industrial sheeting line Orbital Line produces an endless dough band, And sheets it to final thickness for feeding of a make-up line. It practically corresponds to a Section 3 of a complete laminating line.

Unique satellite head for gentle

Working with laminated pastry, the dough blocks are manually shingle stacked onto the infeed belt.

The dough passes through the satellite head where the main reduction is made. We are using our patented satellite head with 16 upper rollers and 2 bottom rollers. Thanks to the unique system with two bottom rollers the dough is treated very gently, allowing to make a large reduction of 10:1 without damaging the structure of the dough.

The dough band then passes underneath a cross roller to get the exact width. The last unit of the Orbital Line is a calibrating head. Here we obtain the exact final thickness.

Working with non-laminated dough, instead of putting blocks onto the infeed belt, we can use a dough extruder to produce a continuous dough band. The further process is as per above description.

The Orbital Line can, at any time, be converted into an automatic laminating line, either into an L-shape or a U-shape line.