Dough rounder Sabotin B

Cone type dough rounder Sabotin В for bakery

Equipment for dough rounding in bakery and confectionery production

https://r-t-group.com/bakery-conf/bakery-equip/dough-forming/rounder-sabotin-b

DOUGH ROUNDER SABOTIN B

Dough rounder SABOTIN B intended for intermediate and final rounding of wheat and rye-wheat (a maximum of 60% rye flour) dough. Rounding on cone dough rounders provides dough billets with an ideal round shape and a smooth surface, which is the main condition for good quality of the final product. Due to its special design and ability to adjust the spiral, dough rounder SABOTIN B is a universal machine for a wide range of applications, primarily in large bakeries with automatic continuous production process.

OUR PHONES

OUR PHONES

+7 (812) 987-34-78

OUR E-MAIL

OUR E-MAIL

office@r-t-group.com

SKYPE, VIBER, WHATSAPP

SKYPE, VIBER, WHATSAPP

RT Group equipment, +7 (952) 368-34-78

DESCRIPTION OF THE DOUGH ROUNDER SABOTIN B FOR BAKERY PRODUCTION

Advantages:

central adjustment of angle of the spiral with possibility of processing products of different weights (manual and automatic);
 possibility to choose the side of loading the dough pieces (clockwise 3, 6 and 9);
parts in contact with the dough are covered with Teflon to prevent sticking of the dough;
additional equipment with a heater and a fan for supplying of cold and heated air to the cone and spiral in order to further prevent sticking of the dough;
easy to control with the touch keyboard;
possibility to install the machine in an automatic line;
industrial machine designed for round-the-clock operation;
easy cleaning and maintenance of the machine. Silent operation of the machine;
fixed wheels to move the machine. Monolithic construction and long service life.

 

The basic version of the SABOTIN 3 machine includes:

cone and spirals are covered with Teflon;
cone drive with frequency converter;
stainless steel cladding;
output chute is covered with Teflon;
manual segment adjustment of spirals (only for execution RS);
manual central adjustment of the spiral (only for RC version);
servomotor central adjustment of spirals (only for execution of the MC).

 

Options for all versions:

warm air blowing;
flour sprinkler with frequency converter;
input conveyor;
output conveyor;
guide disc
water humidification system;
lubrication system;
special cone Teflon.

Model
SABOTIN B
  Productivity, pcs / hour < 5000
  Spiral length, mm 2650 – 4660

  Weight of rounded dough billet, grams

40 – 1800

  Installed power without blowing (kW)

1.5

  Installed power with blowing (kW)

3.87

  Machine dimensions, mm

1262 X 1262 x 1836

  Weight, kg

650

Contact us now for details

Please send us your request via contact form and we will be happy to assist you.