Ideal for rounding both medium and soft dough with up to 70% water to flour ratio. The rounding effect is achieved by means of a cone that, while rotating, rolls the dough along a concave spiral-shaped channel, thus producing spherical loaves.
It can be equipped with a hot and cold air ventilation system which allows, with the slight drying of the surface, to perfectly process even the most humid doughs.
The standard equipment includes an automatic flourduster. The channels are Teflon-coated to help dough slide, thus ensuring easiest operation.
MPCR: The channels distance from the cone can be adjusted in order to get the same accuracy of form over the 30 gr. – 1600 gr. range. Thanks to this system it is also possible to calibrate the rounding force and the pieces tightness