Rondo Dough-How & More Rondopress

What it does Instead of hand-shaping dough blocks or butter blocks for lamination, the Rondopress compresses them into a uniform square slab. Why that matters: • More even lamination (better butter distribution) • More consistent dough thickness • Less waste trimming • Faster prep Process: 1. Place weighed dough or butter into chamber 2. Close lid 3. Automatic hydraulic pressing cycle starts 4. Lid opens automatically when finished That’s the “dough-how & more” slogan RONDO uses—it’s about improving consistency at the beginning of the lamination process.  Main specs (SHTP series, includes C5 variant) Typical specs for the SHTP.C line: • Press chamber: 512 × 409 × 135 mm • Machine size: approx. 650–710 × 640–670 × 1140–1200 mm • Weight: about 330 kg (727 lbs) • Power: around 1.2–3.0 kW depending on configuration • Electrical: usually 3-phase power (200–420V variants exist)  Build quality The SHTP.C5 is known for: • Stainless steel construction • Heavy-duty hydraulic pressing system • Electronic controls • Auto-cycle timer • Industrial casters • Easy-clean press plate Best use cases Excellent for: ✅ Croissant production ✅ Danish pastry ✅ Puff pastry ✅ Pie dough ✅ Butter block preparation