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Rounders

Eccentric rounder RotaBall

Its movements are similar to manual rounding, and ensure great respect for the dough and excellent results, even with very hydrated or fermented doughs. Up to 1 800 pieces/h. Dough pieces from 75g to 4000g.

eccentric rounder for final dough pieces rounder after resting

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The eccentric rounder RotaBall is very well suited for a final rounding of dough pieces after resting phase. The movement of this rounder repeats the baker's gestures, allowing a great respect of the honeycomb structure of doughs, even very hydrated.

Thanks to the wide range of weights it can round and the possibility to change the the thightening strength, the RotaBall is a versatile rounder, able to produce rolls, buns, pizza balls as well as large round loaves for batards, sandwich loaves and others.

Gears bell movement in grease bath
Mobile machine on wheels and equipped with a locking device
Adjustment of the eccentricity of the bell to always obtain the same rounding precision
Production rates: 1 800 balls / hour (depending on weight and dough type)
Fixed output belt

Technical datasheets

Technical data sheet RotaBall eccentric rounder

Round dough pieces production on the EasyLine automatic bread line. Dough division on the Lofty volumetric divider-weigher and dough rounding on the RotaBall eccentric rounder.

Pizza dough balls production on EasyLine automatic line composed of the Softy volumetric divider and RotaBall eccentric rounder.

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