•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.