The Merand Rotaball Rounder is designed to perfectly round dough pieces after resting.
Key Features
Designed to perfectly round dough pieces after resting
Produce up to 1500-2000 pieces per hour
For dough weights of 200-4000 grams
Belt and ring equipped with felt coating
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
Designed to be gentle on the doughs airy structure, even for highly hydrated dough
Rotaball comes in two variations, a 78cm and 120cm models
They can be used on their own or connected to an intermediate proofer by an automatic belt