What the machine actually does

The basic workflow is:

1. Dough is sheeted between the main rollers.
2. The machine switches to the cutting operation.
3. The cutting station's rollers/dies cut the dough sheet into the desired shapes.
4. The cut pieces are conveyed toward the discharge end.
5. The operator can add filling and form/roll the pieces as they leave the machine.

RONDO describes the Cutomat as being intended for processing different types of dough into fine bakery and pastry products, particularly where production space is limited.

The particularly interesting part of the Automat designation is the roller adjustment: unlike the Manomat versions, the SSO 685 C automatically adjusts the gap between the sheeting rollers.

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RONDO SSO 685 C — specifications

The 687 C distinction

The closely related SSO 687 C is essentially the longer-table version. The 685 C has a table length of about 124.8 inches, while the 687 C is about 136.6 inches. Both have the same 25.59-inch table width, 25.20-inch belt width, 25.98-inch roller length, 0.020–1.77-inch roller gap, 23.62-inch/sec outfeed speed, and 0.9-kW rated power. 

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Dimensions and floor space

This is one of the more important aspects of the 685 C because the machine folds/changes configuration to reduce its footprint when not in use.

Working position — SSO 685 C

With the dough-catching trays/pans extended, RONDO specifies a required floor area of:

47.83 × 143.70 inches

That's approximately:

3 ft 11.8 in × 11 ft 11.7 in

or roughly 47.8 sq ft of nominal floor area.

Resting/idle position

The published footprint is:

47.83 × 64.96 inches

That's approximately:

3 ft 11.8 in × 5 ft 5.0 in

or roughly 21.7 sq ft.

This is a major advantage of the Cutomat concept. RONDO specifically describes the tables as folding upward so the machine can be moved and valuable floor space reclaimed when it isn't being used.

For comparison:

These are required floor-space dimensions, not necessarily the exact overall physical dimensions of every protruding component.

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The sheeting rollers

The rollers are approximately:

25.98 inches long

That's almost exactly a 26-inch working roller width.

The published roller gap is:

0.020–1.77 inches

or, in more useful bakery terms:

• Minimum: about 1/50 inch
• Maximum: about 1 49/64 inches
• Roughly 0.5–45 mm

That is a very substantial range. At the high end you're dealing with a fairly thick piece of dough; at the low end you're capable of producing a very thin sheet.

The important distinction is that the SSO 685 C automatically adjusts the roller gap, whereas the SSO 675 C Manomat uses manual adjustment.

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Conveyor

The conveyor belt is:

25.20 inches wide

with a published discharge/sheeter speed of:

23.62 inches per second

That's equivalent to:

77.5 ft/min

or approximately:

46.5 ft/min?

Actually, correcting the conversion: 60 cm/sec = 23.62 in/sec, and multiplied by 60 gives 1,417 in/min = 118.1 ft/min.

So the correct figure is approximately:

118 ft/min

That is the stated outfeed sheeting speed. The cutting speed is variable, rather than being specified as one fixed speed.

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Cutting station

The Cutomat's defining feature is the integrated cutting station.

RONDO describes the cutting station as a double cutting station that can be serviced from the front. The cutting pressure can be selected according to the type of dough being processed.

A particularly useful feature is the counter-pressure rollers underneath the synthetic belt. These provide support beneath the dough while the cutting mechanism operates, helping produce clean cuts without requiring excessive cutting force.

In practical terms, this isn't merely a sheeter with an operator manually cutting dough afterward. The machine is designed as a continuous sheet → cut → convey production system.

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Safety guard

The published safety-guard opening is:

3.54 inches

This is important when evaluating a used machine because the guard isn't simply cosmetic—it is part of the machine's intended operating/safety arrangement.

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Construction

The SSO 685 C has a:

Stainless-steel base/frame

RONDO specifies stainless steel for the substructure on the 685 C and the other Cutomat variants.

The machine was built for commercial bakery use rather than light-duty restaurant use. RONDO emphasizes smooth surfaces, concealed/limited exposed fasteners, and a scraper system intended to make cleaning easier.

That matters with a used machine because flour, butter, shortening and laminated-dough debris can accumulate in surprisingly difficult places on conventional sheeters.

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Flour duster

An automatic flour duster is available as an option.

It was not standard equipment on the SSO 685 C according to RONDO's specifications. 

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Automatic reeler

The 685 C does not have an automatic reeling device.

RONDO lists the automatic reeler as unavailable on both the 685 C and 687 C. 

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Controls

The SSO 685 C is not the touchscreen-controlled version.

RONDO's literature describes its control as:

Handwheel with expanded scale

The machine is therefore mechanically oriented in its user interface even though the roller-gap adjustment itself is automatic.

This is an important distinction:

Automat-Cutomat ≠ fully electronic/touchscreen Cutomat.

The SSO 685 C is a mechanical Cutomat with automatic roller-gap adjustment.

RONDO's newer Rondostar-Cutomat 5000 models are a different class and use i-Touch controls and a 10.1-inch touchscreen.

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Electrical requirements

This is an area where you need to be particularly careful if you're considering importing one into the United States.

RONDO's more recent documentation lists the SSO 685 C/687 C electrical configurations as:

• 3 × 200 V, 50/60 Hz
• 3 × 220 V, 50/60 Hz
• 3 × 230 V, 50 Hz
• 3 × 400 V, 50 Hz
• 3 × 420 V, 50 Hz

The exact available configuration depends on the machine/electrical specification. 

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Power

RONDO's current published specification gives:

1.5 kVA / 0.9 kW

for the SSO 685 C.

You'll occasionally find older documentation or reseller pages giving 0.75 kW instead. For example, an older technical listing reports 1.5 kVA/0.75 kW, whereas RONDO's later literature specifies 1.5 kVA/0.9 kW. 

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Weight

The SSO 685 C is listed at:

260 kg ≈ 573 lb

The longer SSO 687 C is:

265 kg ≈ 584 lb

RONDO's published figures confirm those weights. 

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What "Automat-Cutomat 2000" means

The naming can be confusing.

RONDO groups these machines as:

Automat-Cutomat 2000

• SSO 685 C
• SSO 687 C

and separately:

Manomat-Cutomat 2000

• SSO 675 C
• SSO 677 C

The major distinction is the roller adjustment:

The longer 687 versions primarily give you more table/working length rather than fundamentally different sheeting machinery.

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How compact is it really?

This is one of the clever things about the design.

The machine is only about 48 inches wide, yet in working configuration it occupies nearly 12 feet of length.

That's because you're essentially getting a full-length dough-processing line in a narrow footprint.

In storage/idle configuration, the required length drops to about 5 ft 5 in.

So the basic design philosophy is:

Use vertical/folding table space rather than permanently occupying a huge amount of floor space.

That's why RONDO positions the Cutomat as a solution for bakeries with limited production space.

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What products would it be useful for?

RONDO markets the machine broadly for fine bakery and pastry production rather than one particular product.

A machine of this type is particularly suited to operations involving things such as:

• Danish pastry
• laminated pastry
• puff pastry
• filled pastries
• turnovers
• pastry strips
• various shaped dough blanks
• other products where a sheet of dough needs to be repeatedly cut into identical shapes

The exact products it can produce depend heavily on the cutting tooling/dies installed.

And that's an important point if you're buying a used 685 C:

The machine itself doesn't determine the product shape—the cutting tooling does.

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Cleaning

RONDO specifically designed the Cutomat with cleaning in mind.

The company describes:

• smooth machine surfaces
• very few exposed fastening screws
• a scraper system
• cleaning access designed to avoid requiring additional tools

The cutting station is accessible from the front, and the counter-pressure rollers are part of the cutting system.

For a bakery, that's a meaningful feature because dough residue around cutting equipment can otherwise become a major sanitation/maintenance problem.

SSO 685 C

Machine/working envelope

• Width: 47.8 in
• Working length: 143.7 in
• Idle length: 65.0 in
• Working floor area: about 47.8 sq ft
• Idle floor area: about 21.7 sq ft

Product path

• Table width: 25.6 in
• Belt width: 25.2 in
• Roller length: 26.0 in
• Roller opening: 0.020–1.77 in
• Outfeed speed: 23.6 in/sec / ~118 ft/min
• Cutting speed: variable

Machine

• Weight: ~573 lb
• Rated power: 0.9 kW
• Apparent power: 1.5 kVA
• Safety-guard opening: 3.54 in
• Stainless-steel base
• Automatic roller-gap adjustment
• Optional automatic flour duster
• No automatic reeler