Vertica Dough Rounder

Product features
The machine adopts compact vertical architecture. Main frame is
fabricated from food-grade stainless steel sheets via bending, welding and
brushed polishing, with anti-rust passivation treatment for exposed metal
surfaces, delivering reliable corrosion resistance inside humid, flour-dusted
pastry workshops for extended service life. Core rounding assembly uses
vertical cone structure; feeding port is arranged on machine top. Operators
may directly drop cut large-weight dough into the upper hopper. Dough
flows by gravity along internal spiral guide structures to complete rounding,
eliminating extra conveying mechanisms and minimizing floor footprint.
Two dedicated weight ranges are supported: 25-200g standard dough
pieces and 200-1000g large dough blocks, solving the common limitation
of horizontal rounders that struggle processing bulk heavy dough. Internal
guide components are manufactured from wear-resistant food-grade
material with smooth surfaces to reduce dough adhesion. Rounded edge
finishing at component joints removes residue trapping crevices to meet
industrial sanitation requirements. Transmission parts are enclosed inside
sealed housings to block flour dust ingress that accelerates gear and bearing
wear. Electric control modules are mounted on machine side with dedicated
start-stop buttons; wiring is physically separated from transmission
assemblies to avoid moisture and flour contamination of electric
components. Net weight reaches 231Kg paired with anti-slip shock
absorbing feet. Low center of gravity from vertical layout restricts shifting
and vibration during operation; no complex floor anchoring is required for
stable production. Rated power 0.76KW for standard 380V 50HZ industrial
grid; energy optimized drivetrain consumes far less power than modified
horizontal rounders processing large dough. Overall dimension L830mm ×
W580mm × H930mm, narrow footprint enables deployment within marginal
workshop space. Modular rounding chambers can be detached individually
for easy maintenance and part replacement. Top gravity feed design
supports direct connection with upstream dough dividers to cut
intermediate conveying hardware from production lines.

Product advantages
For B-end buyers including toast factories, steamed bun
manufacturers, commercial central kitchens and artisan bakeries, vertical
dough rounders fulfill the unmet demand for automated rounding of large
mass dough. Conventional horizontal rounders frequently jam or produce
poorly formed large dough over 200g, while this unit reliably handles dough
up to 1000g for premium toast, artisan bread and large steamed bun
production. Standard throughput is 2000 pieces per hour, peak optimized
output reaches 3800 pieces hourly to replace intensive manual rounding
labor for heavy dough, cut recurring labor expenditure and eliminate output
inconsistency caused by manual operation. Uniform mechanically rounded
dough delivers stable baked volume after proofing and baking to reduce
raw material rejection. Compact vertical footprint suits space-constrained
old workshops without costly facility reconstruction. Top feeding enables
direct integration with overhead discharge dividers to remove intermediate
conveyors and simplify line layout. Smooth stainless steel surfaces allow
quick sanitization to satisfy supermarket and catering supplier food safety
audits and unlock bulk wholesale supply contracts. Low rated power keeps
electricity cost manageable for mass production. Substantial unit mass plus
shock absorbing feet enable installation on upper floors with limited load
bearing capacity. Dual weight range compatibility lets one machine produce
small dinner rolls and large bread loaves, lowering capital spending on
dedicated large dough rounding equipment. Proven large dough
processing capability supports custom oversized bread orders unavailable
to competitors limited to small dough production to expand revenue
streams and market competitiveness.

Specifications
Power voltage output Size Weight Moul range
0.76kw 380V/50HZ 2000/H 3800/H L:830mm W:580mm H:930mm 231kg 200-1000g 25-200g

FAQ
1.Q: Does high oil high sugar dough create heavy chamber fouling?
A: Polished interior reduces grease adhesion; disassemble and clean
routinely. Add flour dusting attachments for extremely sticky recipes.
2.Q: Can variable frequency speed control be installed?
A: VFD modules can be fitted upon request to adjust rotational speed and
throughput.
3.Q: Will minor floor unevenness impair operation?
A: Rubber feet absorb small elevation differences; install adjustable
leveling feet for larger floor irregularities.
4.Q: Will soft proofed dough stick to chamber walls?
A: Polished interior reduces adhesion; reduce feed speed for soft dough,
add flour dusters for extreme stickiness.
5.Q: Can lockable control cabinets be installed to prevent unintended
operation?
A: Cabinet locks are available to restrict equipment access for shared
workshop environments.
6.Q: Is long multi-shift continuous operation feasible?
A: Transmission has sufficient performance margin for round-the-clock
production with routine maintenance.
7.Q: Can thaw frozen dough be processed directly?
A: Process dough only after full thawing to restore proper texture; overly
cold stiff dough raises transmission load and degrades rounding quality.
8.Q: Can Teflon coating be added to the hopper interior?
A: Custom coated hoppers are offered to improve performance for
highly sticky dough formulations.
9.Q: Is sustained peak 3800pcs/h operation viable long term?
A: Long term peak output is achievable with consistent dough properties
and routine scheduled maintenance.
10.Q: Does the machine tolerate minor domestic grid voltage deviation?
A: Standard industrial voltage fluctuation is supported; install stabilizer
for deviation exceeding ±10%.