Overview
Our fully automatic laminating lines take dough from feeding through sheeting and lamination to final forming, producing a uniform, stress-free dough sheet with consistent thickness and structure. Whether you run yeast or puff pastry, with butter or plant-based fats, the line is engineered to preserve the dough structure developed during mixing — the key to consistent lift, flake and mouthfeel.
The line is modular and configurable, so it can be supplied as a complete turnkey system or integrated into an existing production hall.
What You Can Produce
- Puff pastry and Danish pastry
- Croissant and pain au chocolat dough sheets
- Layered sweet and savoury pastries
- Pies, quiches and tarts (with optional depositors)
- Flatbreads and other sheeted products
How the Line Works
- Dough feeding — dough is fed to the sheeting unit under controlled conditions.
- Sheeting — multi-stage rollers reduce the dough to a controlled thickness without tearing.
- Fat / butter application — an optional applicator deposits the laminating fat evenly.
- Folding & lamination — the dough is folded to build the required number of layers.
- Calibration — a final calibrator sets the exact sheet thickness.
- Forming / cutting — tooling shapes the product to your specification.
- Transfer — the formed product moves to proofing, freezing or baking.
Key Features
- Unique adjustable roller arrangement handles soft, high-hydration, pre-fermented and sticky doughs.
- Uniform, stress-free dough sheet with excellent weight control.
- Minimal flour consumption and reduced waste.
- Hygienic, open-frame design for fast cleaning and product changeover.
- Automatic thickness, speed and roller-gap adjustment with recipe recall.
- Quick-release, interchangeable tooling for rapid changeovers.
- 304 stainless steel and food-grade belting throughout.
Technical Specifications
| Parameter | Value |
|---|---|
| Dough throughput | 150 – 1,200 kg/hour (line dependent) † |
| Working width | 600 / 800 / 1,000 / 1,200 mm |
| Sheet thickness | 0.6 – 20 mm (adjustable) |
| Belt speed | 0.5 – 8 m/min (dough dependent) |
| Fat application | Optional, programmable |
| Line control | PLC + HMI with recipe management |
| Power supply | 380–415 V, 3-phase, 50/60 Hz (configurable) |
| Food-contact materials | 304 stainless steel, food-grade PU belting |
| Certification | CE / UL |
† Indicative figures, confirmed per project according to dough type, thickness and speed.
Optional Modules
- Fat / butter applicator
- Folding and laminating stations (configurable layer count)
- Depositors for pies, tarts and filled pastries
- Dusting / flour applicator
- Cooling and conveyor transfers
- Rework recovery system
Why Chief
Efficient manufacturing, on-site inspection and rigorous quality control, backed by fair pricing and real service. Spare parts are stocked in Europe and the Americas to keep your line running.
Frequently Asked Questions
Which dough types can the line handle? Soft, high-hydration, pre-fermented and sticky doughs, as well as standard laminated doughs. Roller geometry is adjustable to suit the recipe.
How thin can you sheet? Down to approximately 0.6 mm for thin flatbreads, up to 20 mm for thicker products.
Can it be integrated into an existing line? Yes — the line is modular and can be supplied as individual sections or a complete system.
Is gluten-free production possible? Yes, with the appropriate configuration and tooling.