The Laminator 300 from Fritsch gently works dough using the company’s SoftProcessing technology to make puff pastry blocks with up to 144 layers of fat at 20 mm of final thickness as well as croissant and yeast doughs. The lines can produce 200 to 1,000 kg (440 to 2,200 lb) of dough per hour and as much as 1,500 kg (3,300 lb) during dough block production. Designed for uninterruptible operation, the low-maintenance line allows quick changeovers. The line’s robust stainless-steel construction offers a long life and easy sanitation. Phone (973) 857-7272; Web www.fritsch-forum.com