RheoPan RotaBall By Pass eccentric rounder
The RheoPan RotaBall with bypass is a module of the RheoPan line. It has the same rounding bells as other eccentric rounders of the MERAND range but has in addition a bypass. Thanks to the integrated bypass, the dough pieces can go under the module to avoid rounding, and thus go directly to the intermediate proofer or moulder, ... (for example, baguettes).
Eccentric rounders are very well suited for the final rounding of dough pieces after resting phase. The movement of these rounders repeats the baker's gestures, ensuring great respect of the honeycomb structure of doughs, even very hydrated.
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Gear of the bell movement in grease bath
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Mobile machine on wheels and equipped with a locking device
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Bells rings and covered with a coating of anti-adhesive synthetic strips
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Adjustment of the eccentricity of the bell to always obtain the same rounding precision
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Production rates: 1 800 balls / hour (depending on the dough type)
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Dough peices from 75g and 4 000g
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Speed variator to fit your dough
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Integrated Bypass for either :
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Dough pieces pass under the rounder: the dough pieces, coming out the divider, are taken from the WorkBelt conveyor belt (e.g. rustic bread, ciabatta...)
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Dough pieces pass under the rounder: the dough pieces go directly to the moulder, for long breads (e.g. baguettes, braided brioche...)
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Dough pieces go to the rounder: the rounded dough pieces are taken from the WorkBelt conveyor belt (e.g. large balls, buns,...)
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Dough pieces go to the rounder, then to the moulder: for large short loaves (e.g. sandwich bread, bâtards,...)
