RONDO SSO 6407 - Rondomat Floor Sheeter
by Rondo
Save 7%
Original price
$22,851.00
Original price
$22,851.00
-
Original price
$22,851.00
Original price
$22,851.00
Current price
$21,356.08
$21,356.08
-
$21,356.08
Current price
$21,356.08
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Master Every Dough Thickness with the RONDO SSO 6407 Rondomat Floor Sheeter
The RONDO SSO 6407 is a commercial dough sheeter from RONDO's Rondomat 4000 line, engineered for bakeries, pastry shops, pizzerias, and food-production facilities that demand consistent, efficient dough processing. With 26-inch rollers and a manual adjustment range from 0.012 to 1.77 inches, this machine handles everything from delicate pastry sheets to thick pizza dough.
What sets the SSO 6407 apart is its extended 131-inch working table—nearly 11 feet of continuous surface. This generous length is ideal for laminated dough work, allowing operators to roll, fold, and reprocess without forcing material through a cramped space. You get the control and flexibility of manual roller adjustment without the complexity and cost of fully automated systems.
The machine excels with croissant and Danish dough, puff pastry, pie and tart dough, pizza bases, bread dough, cookies, and laminated products. Its smooth surfaces and tool-free scraper removal make cleaning straightforward—critical in high-volume bakery environments where flour accumulates rapidly.
Rated at 1.1 kW with a 31.5 in/sec discharge conveyor, the SSO 6407 weighs approximately 606 pounds and fits working spaces up to 142.5 × 52.4 × 47.2 inches. An optional automatic flour duster is available for continuous production runs.
Compared to the shorter SSO 6405, the 6407 provides roughly 23.5 additional inches of table length while maintaining identical roller width, adjustment range, and power specifications—the practical choice for operations requiring more dough manipulation space.
The RONDO SSO 6407 is a commercial dough sheeter from RONDO's Rondomat 4000 line, engineered for bakeries, pastry shops, pizzerias, and food-production facilities that demand consistent, efficient dough processing. With 26-inch rollers and a manual adjustment range from 0.012 to 1.77 inches, this machine handles everything from delicate pastry sheets to thick pizza dough.
What sets the SSO 6407 apart is its extended 131-inch working table—nearly 11 feet of continuous surface. This generous length is ideal for laminated dough work, allowing operators to roll, fold, and reprocess without forcing material through a cramped space. You get the control and flexibility of manual roller adjustment without the complexity and cost of fully automated systems.
The machine excels with croissant and Danish dough, puff pastry, pie and tart dough, pizza bases, bread dough, cookies, and laminated products. Its smooth surfaces and tool-free scraper removal make cleaning straightforward—critical in high-volume bakery environments where flour accumulates rapidly.
Rated at 1.1 kW with a 31.5 in/sec discharge conveyor, the SSO 6407 weighs approximately 606 pounds and fits working spaces up to 142.5 × 52.4 × 47.2 inches. An optional automatic flour duster is available for continuous production runs.
Compared to the shorter SSO 6405, the 6407 provides roughly 23.5 additional inches of table length while maintaining identical roller width, adjustment range, and power specifications—the practical choice for operations requiring more dough manipulation space.
| Specification | SSO 6407 |
|---|---|
| Conveyor/belt width | 25.2 in |
| Usable working width | about 23.6 in |
| Overall table length | 131.1 in (about 10 ft 11 in) |
| Roller length | 26.0 in |
| Roller gap | 0.012–1.77 in |
| Roller adjustment | Manual |
| Outfeed conveyor speed | 31.5 in/sec (about 2.62 ft/sec) |
| Rated power | 1.1 kW / 2.0 kVA |
| Weight | about 606 lb |
| Working footprint | 142.5 × 52.4 × 47.2 in |
| Folded/resting footprint | 85.8 × 52.4 × 83.9 in |