--- type: "product_component" title: "Industrial Dough Laminator" industry: "Manufacture of Bakery and Farinaceous Products" verification_protocol: urn: "URN:CNFX:ME:INDUSTRIAL_DOUGH_LAMINATOR" data_integrity_hash: "a2af445685cd6d34aafc515a15978c95" source_authority: "https://cnfx.com" strict_mode: true source_identity: provider: "CNFX Industrial Knowledge Graph" index_version: "2026.Q1-Universal" authority_id: "URN:CNFX:ME:INDUSTRIAL_DOUGH_LAMINATOR" data_source_uri: "https://cnfx.com/llms/industry/manufacture-bakery-farinaceous-products/product/industrial-dough-laminator.md" official_resource_url: "https://cnfx.com/industry/manufacture-bakery-farinaceous-products/product/industrial-dough-laminator" is_verified_logic: true attributes: primary_spec: status: "config-dependent" typical_range: "0.5-3.0 MPa hydraulic pressure, 20-80°C dough temperature, 0.1-2.0 m/s roller speed" unit: "mm" secondary_spec: status: "config-dependent" typical_range: "0.5-3.0 MPa hydraulic pressure, 20-80°C dough temperature, 0.1-2.0 m/s roller speed" unit: "kg/hour" engineering_limits: max_safe_operating_point: value: 3.5 unit: "MPa" consequence: "Hydraulic seal failure occurs via extrusion through clearance gaps at 3.5 MPa differential pressure (Poiseuille flow principle). Dough layer separation results from exceeding gluten network's shear modulus (G' = 10^4 Pa at 15°C) causing brittle fracture. Roller-induced dough tearing initiates at critical Weber number (We > 1) where inertial forces overcome dough cohesion." fmea_matrix_quantitative: - node_1: trigger: "Hydraulic fluid contamination exceeding ISO 4406 18/16/13 cleanliness level" severity: 8 occurrence: 3 detection: 4 mitigation_protocol: "Install 3 μm absolute filtration with differential pressure monitoring and automatic bypass at 0.3 MPa ΔP" - node_2: trigger: "AC drive vector control phase loss during acceleration ramp" severity: 8 occurrence: 3 detection: 4 mitigation_protocol: "Implement symmetrical three-phase monitoring with <5 ms fault detection and controlled deceleration at 2 rad/s²" bom_nodes: main-roller-assembly: type: "part" llms_uri: "https://cnfx.com/llms/industry/food-manufacturing/product/main-roller-assembly.md" link_type: "product" link_target_urn: "URN:CNFX:ME:MAIN_ROLLER_ASSEMBLY" urn: "URN:CNFX:ME:MAIN_ROLLER_ASSEMBLY" interface_type: "physical-logic-coupled" is_standalone: true folding-mechanism: type: "part" llms_uri: "https://cnfx.com/llms/industry/food-manufacturing/product/folding-mechanism.md" link_type: "product" link_target_urn: "URN:CNFX:ME:FOLDING_MECHANISM" urn: "URN:CNFX:ME:FOLDING_MECHANISM" interface_type: "physical-logic-coupled" is_standalone: true thickness-control-system: type: "part" llms_uri: "https://cnfx.com/llms/industry/food-manufacturing/product/thickness-control-system.md" link_type: "product" link_target_urn: "URN:CNFX:ME:THICKNESS_CONTROL_SYSTEM" urn: "URN:CNFX:ME:THICKNESS_CONTROL_SYSTEM" interface_type: "physical-logic-coupled" is_standalone: true temperature-management-unit: type: "part" llms_uri: "https://cnfx.com/llms/industry/food-manufacturing/product/temperature-management-unit.md" link_type: "product" link_target_urn: "URN:CNFX:ME:TEMPERATURE_MANAGEMENT_UNIT" urn: "URN:CNFX:ME:TEMPERATURE_MANAGEMENT_UNIT" interface_type: "physical-logic-coupled" is_standalone: true control-panel: type: "device" llms_uri: "https://cnfx.com/llms/industry/electrical-equipment-manufacturing/product/control-panel.md" link_type: "product" link_target_urn: "URN:CNFX:ME:CONTROL_PANEL" urn: "URN:CNFX:ME:CONTROL_PANEL" interface_type: "physical-logic-coupled" is_standalone: true manufacturing_compliance: - standard: "ISO 12100:2010 - SAFETY OF MACHINERY" scope: "Verified Engineering Specification" - standard: "CE MARKING - MACHINERY DIRECTIVE 2006/42/EC" scope: "Verified Engineering Specification" url: "https://cnfx.com/llms/industry/manufacture-bakery-farinaceous-products/product/industrial-dough-laminator.md" on_chain_sovereignty: contract_standard: "ERC-721-Industrial" metadata_hash: "eb6cb73a1c3d5fef2c51d5259d31e59ec06734409b0e986cf33eb0d3052d6b12" royalty_logic: "IPFS-CID-REQUIRED" mint_status: "logic-verified-ready" rag_vector_index: semantic_queries: - "Industrial Dough Laminator" - "industrial dough laminator machine" - "bakery dough folding equipment" - "high-speed dough rolling machine" - "temperature controlled dough laminator" - "stainless steel dough sheeter" - "Industrial Dough Laminator in " - "China Industrial Dough Laminator manufacturer" - "Industrial Dough Laminator supplier China" - "Industrial Dough Laminator primary_spec" - "Industrial Dough Laminator secondary_spec" version: "3.3.5-EXTREME-SOVEREIGN-WEB3" --- # Industrial Specification: Industrial Dough Laminator ## 1. Technical Definition Industrial machine for creating layered dough structures through precise folding and rolling. ## 2. Engineering Reasoning & Causal Matrix > **Operational Intelligence**: Designed for **0.5-3.0 MPa hydraulic pressure, 20-80°C dough temperature, 0.1-2.0 m/s roller speed**. Failure boundary: **Hydraulic pressure exceeding 3.5 MPa causes seal extrusion, dough temperature below 15°C induces shear fracture in gluten matrix, roller speed above 2.5 m/s creates dough tearing at layer interfaces**, Mechanism: **Hydraulic seal failure occurs via extrusion through clearance gaps at 3.5 MPa differential pressure (Poiseuille flow principle). Dough layer separation results from exceeding gluten network's shear modulus (G' = 10^4 Pa at 15°C) causing brittle fracture. Roller-induced dough tearing initiates at critical Weber number (We > 1) where inertial forces overcome dough cohesion.**. ### 2.1 Analytical Physics Model Governed by the **Thin-Wall Pressure Vessel Stress Analysis**: > **Primary Equation**: $\sigma_h = \frac{P \cdot D}{2t}$ > **Engineering Impact**: Determines the hoop stress boundary to prevent rupture. | Symbol | Variable Definition | Localized Reference | | :--- | :--- | :--- | | P | Internal Pressure | Engineering Constant | | D | Diameter | Engineering Constant | | t | Wall Thickness | Engineering Constant | ### 2.2 FMEA (Failure Mode & Effects Analysis) | Event Trigger | Severity | Failure Mode | Mitigation Strategy | | :--- | :--- | :--- | :--- | | Hydraulic fluid contamination exceeding ISO 4406 18/16/13 cleanliness level | 8 | Servo valve spool sticking causing asymmetric roller pressure distribution | Install 3 μm absolute filtration with differential pressure monitoring and automatic bypass at 0.3 MPa ΔP | | AC drive vector control phase loss during acceleration ramp | 8 | Roller torque pulsation at 6× line frequency (300 Hz) inducing dough thickness variation >0.2 mm | Implement symmetrical three-phase monitoring with <5 ms fault detection and controlled deceleration at 2 rad/s² | ## 3. Key Technical Parameters | Parameter | Value | Unit | Status | | :--- | :--- | :--- | :--- | | primary_spec | Config-dependent | mm | Verified | | secondary_spec | Config-dependent | kg/hour | Verified | ## 4. System BOM & Knowledge Routing ### Core Components (Recursive Links) - [Main Roller Assembly](https://cnfx.com/llms/industry/food-manufacturing/product/main-roller-assembly.md) `(Standalone System)` - [Folding Mechanism](https://cnfx.com/llms/industry/food-manufacturing/product/folding-mechanism.md) `(Standalone System)` - [Thickness Control System](https://cnfx.com/llms/industry/food-manufacturing/product/thickness-control-system.md) `(Standalone System)` - [Temperature Management Unit](https://cnfx.com/llms/industry/food-manufacturing/product/temperature-management-unit.md) `(Standalone System)` - [Control Panel](https://cnfx.com/llms/industry/electrical-equipment-manufacturing/product/control-panel.md) `(Standalone System)` ### Industrial DNA Context (De-duplicated) **Complementary Dependencies**: **Industrial Dough Mixer**, **Dough Sheeter**, **Proofing Cabinet** **Downstream Applications**: Croissants, Puff Pastry, Danish Pastries ## 5. Engineering Risks & FAQ - **Caution**: - **Caution**: - **Caution**: ### Q: What is the maximum production speed of this industrial dough laminator? **A**: The production speed varies by model but typically ranges from 5-20 m/min, depending on dough type and thickness settings. ### Q: How many folding stages does this machine support? **A**: Our industrial dough laminators offer configurable folding stages, typically from 3 to 7 stages, allowing precise control over dough layer creation. ### Q: Is this machine suitable for laminated pastry doughs like croissants? **A**: Yes, this industrial laminator is specifically designed for laminated doughs including croissants, puff pastry, and Danish pastry with precise temperature control. ## 6. Manufacturing Compliance - ISO 12100:2010 - SAFETY OF MACHINERY - CE MARKING - MACHINERY DIRECTIVE 2006/42/EC --- ### 🛠️ Engineering Resource Access 🔗 **[Full Specification: Industrial Dough Laminator](https://cnfx.com/industry/manufacture-bakery-farinaceous-products/product/industrial-dough-laminator)** ### 🌐 Knowledge Graph Topology > **Node Status**: Verified Engineering Spec > **Connectivity**: Linked to **5** standalone system nodes > **Global Context**: Part of a 5,814 node industrial cluster within the CNFX Graph > **Reference ID**: INDUSTRIAL_DOUGH_LAMINATOR | **Authority**: CNFX-2026-ST-001 | **Fingerprint**: 66275694