Eccentric rounder


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  • Eccentric rounders are well adapted for the final rounding of dough pieces after resting, contrary to conical rounders which are recommended for pre-rounding before resting.

  • The rotation of the rounder tends to imitate baker's handwork and allows  great respect of the dough's airy structure, even for highly hydrated dough.

  • Two diameters available : 78cm and 120cm. The widest one allows a more progressive tightening and higher production speed : RotaBall PM78 : 1500 dough pieces/hour; Rotaball GM120 : 2000 dough pieces/hour. They can be used on their own or, more often, connected to an intermediate proofer by an automatic belt.