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Conical dough rounder Sabotin 1 for bakery
Equipment for dough rounding in bakery and confectionery production
DOUGH ROUNDER SABOTIN 1
Dough rounders SABOTIN 1 and SABOTIN 2 are designed for intermediate and final rounding, primarily of wheat dough. Rounding on conical dough rounds gives the dough pieces an optimal round shape and a smooth surface, which is the main condition for good quality of the final product.
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RT Group equipment, +7 (952) 368-34-78
DESCRIPTION OF THE DOUGH ROUNDER SABOTIN 1 FOR BAKERY PRODUCTION
• parts in contact with the dough are covered with Teflon, which prevents the dough from sticking;
• machine can be additionally equipped with a heater and a fan for blowing cold or heated air to further prevent the dough from sticking;
• easy cleaning and maintenance of the machine. Quiet operation of the machine;
• possibility to install the machine in an automated line;
• possibility to choose the side of loading of the dough pieces (at hours 3, 6 and 9);
• machine is movable on wheel supports;
• elongated spiral and the additional cylindrical part of the cone in SABOTIN 2 allow an even more intense rounding of the dough;
• control of the machine from the control panel with SABOTIN 2.
The basic machine option contains:
• Teflon coated cone and spirals;
• stainless steel cladding;
• flour sprinkler;
• the output plate.
• device for blowing with heated air;
• input conveyor;
• output conveyor.
|Productivity, pcs / hour||2400||3200|
|Spiral length, mm||3750||5400 / 6400|
Weight of rounded dough billet, grams
|100 — 500|
|200 — 1200||200 — 1200|
|400 — 1800|
|400 — 2500|
Installed power without blowing (kW)
Installed power with blowing (kW)
Machine dimensions, mm
|850 x 850 x 1400||1050 x 1050 x 1600|
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