Dough rounder performance and parameters

The meaning of dough rolling
The dough is rounded into a spherical shape with regular shape. Through rounding, almost all the large air bubbles in the dough are discharged, and the organizational structure of the dough becomes uniform and fine, which is beneficial to keep the middle and final fermentation of the dough uniform.

Working principle
1.The divided dough enters the rounder, and the cone with grooves on the surface rotates at a relatively fast speed. Running to the top, during the running process, the dough rolls automatically and is rolled, and finally it is rugby-shaped when it is discharged.

Equipment performance and characteristics

The cone of the conical dough rounder is made of high-quality wear-resistant steel. The outer surface of the cone is sprayed with Teflon, and the surface is smooth and does not stick to the dough. The tapered spiral guide rail is made of aluminum alloy, and the inner surface of the guide rail is also sprayed with non-stick and wear-resistant Teflon. Carefully formulated to ensure the perfect contact angle between the guide rail and the cone, thus guaranteeing the roundness of the dough.

2. Equipped with automatic dusting device to prevent the dough from sticking to the hopper.

3. The equipment can be used independently, or can be combined with a block machine, an intermediate proofer or a shaping machine to form a production line.

4. The equipment is widely used in bread production and bread crumb production, especially for large bread.

5. The rolled dough has a wide weight range.

Technical parameters