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Belt rounder RotaBall

belt rounder
belt rounder
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Characteristics

Type
belt

Description

DESCRIPTION •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.

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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.