RONDO SSO 687 Rondomat 4000 - Floor Sheeter (Longer conveyor than the 685)

RONDO SSO 685 Rondomat 4000 Commercial Dough Sheeter Professional Dough Sheeting for Bakeries & Pastry Production The Manomat and Automat have been bywords for high performance and functionality for decades. They are the mechanical sheeters of choice for exceptionally large volumes of dough or for multi-shift operation. The roller adjustment wheel and unique synchro drive system ensure maximum ease of use. The stepless roller adjustment enables the minimum required end thickness to be set with great accuracy. This means that you get longer bands and thus a larger number of products from the same volume of dough. The Automat’s automatic roller adjustment makes it easy for less-skilled personnel to produce accurate and consistent dough bands. The RONDO SSO 687 Rondomat 4000 is a professional commercial dough sheeter designed for bakeries, pastry shops, restaurants, pizzerias, and other food-production environments where consistent dough thickness, efficient handling, and dependable performance are essential. Its two-directional conveyor system allows dough to be progressively reduced through the rollers while minimizing the need for repeated lifting and repositioning. Built for professional bakery production, the SSO 687 provides the working width and versatility needed for everything from laminated pastry and pie dough to pizza and bread dough. Key Features & Benefits Commercial-grade RONDO construction designed for professional bakery environments Two-directional conveyor operation allows dough to be worked back and forth efficiently Manual roller-gap adjustment provides direct control over dough thickness Wide working surface provides room for handling larger dough pieces and pastry Consistent dough thickness helps improve uniformity from batch to batch Reduced manual handling makes repetitive dough-sheeting work more efficient Versatile application for pastry, laminated dough, pizza, bread, pie dough, and more Rondomat 4000 platform designed specifically for professional dough-processing applications Smooth, professional design helps simplify routine cleaning and daily operation Technical Specifications RONDO SSO 685 Automat 2000 Floor Sheeter — Imperial Specifications Specification Imperial Overall dimensions 126.0" W × 47.8" D × 49.6" H Folded dimensions W 69.3" × D 47.8" × H 90.6" Electrical requirements 415 V, 3-phase + ground, 50 Hz, 0.9 kW Plug 4-pin, 10-amp Machine type Floor-mounted "A-frame" manual pastry sheeter Substructure Stainless steel Controls Side push-button control Programs 4 programs / manual operation Automatic flour duster Optional Tables Fold-up Roller gap 0.020"–1.77" Roller width 26.0" Table width 25.6" Conveyor belt width 25.2" Overall conveyor length 130.7" Discharge conveyor speed 1.97 ft/sec (≈ 3.87 mph) Recommended dough-block weight 26.5–27.6 lb Applications The RONDO SSO 685 is well suited for a wide range of professional dough applications, including: Croissants and Danish pastry Puff pastry and laminated dough Pie and tart dough Pizza dough Bread dough Cookie and biscuit dough General pastry production Other rolled or sheeted dough products The machine allows dough to be progressively reduced in thickness, giving the operator control over the sheeting process while helping maintain consistent results. Why Choose the RONDO SSO 687 Rondomat 4000? For professional bakeries, a dough sheeter is more than a convenience—it is a production tool. The SSO 687 helps reduce repetitive manual work while giving the operator greater control over dough thickness and handling. Its two-directional conveyor configuration makes it practical for progressive sheeting and repeated passes. Whether you're producing laminated pastry, pie dough, pizza bases, or other bakery products, the RONDO SSO 687 provides the professional working platform and versatility expected from commercial bakery equipment. Add Professional Dough-Sheeting Capability to Your Operation The RONDO SSO 687 Rondomat 4000 is a serious piece of commercial bakery equipment for operations that value consistency, efficiency, and hands-on control.