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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.
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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

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.

Associated machines

volumetric weigher-divider with pressure hopper for dough division

The Softy divider can ensure high dividing rates, up to 2700 pieces/h. Its robustness and reliability make it the perfect divider for feeding semi-industrial production lines.

volumetric automatic divider weigher with open hopper

The Lofty divider can automatically divide dough pieces for breads and baguettes from 1 000 to 2 400 pieces/h. Its hopper with a capacity of approximately 200kg of dough gives the possibility of pouring a complete kneader into it. It is the basis of most MERAND automatic groups.

automatic dividing machine for stress-free dividing of all types of dough

The RheoPan Precision automatic divider is the head of the RheoPan line. Thanks to the weighing of the dough pieces and the automatic adjustment of the settings, it divides with great precision of weight, and without stress, both strongly hydrated and/or fermented doughs as well as hard doughs.
Up to 850kg/dough/h max (depending on model).

façonneuse horizontale équipée du système de laminage pour façonner tout type de pâte sans aucun stress

MERAND's experience of more than half a century in dough shaping has enabled the conception of this particularly efficient moulder, especially when coupled with the stress-free RheoPan Precision divider.

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