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| Model | Height | Length | Tray Width | Depth | Weight | Voltage | Power |
|---|---|---|---|---|---|---|---|
| Mini | 790 mm | 390 mm | 440 mm | 580 mm | 47 kg | 380 V - 50 Hz - 3 ph+T | 0.37 kW |
| Maxi | 820 mm | 410 mm | 500 mm | 610 mm | 75 kg | 380 V - 50 Hz - 3 ph+T | 0.37 kW |
The Bakeit auger rounder for pizza balls stands out for its revolutionary design, which uses the force of gravity to allow the dough to roll up naturally thanks to the upward movement of the auger. This tool, essential for professionals in the sector, proves to be a precious ally in reducing preparation times, making daily work more efficient and less tiring.
Choose between the versatile model from 20 to 800 grams , equipped with a Teflon-coated auger for delicate treatment of the dough, or the extended model from 30 to 300 grams , both also available in the version with single-phase 200V/50Hz power supply, to adapt to every operational need.
Features of the pizza screw rounder
- Rounds bread and pizza dough without changing accessories
- Suitable for highly hydrating doughs
- It does not stress or heat the dough, preserving the properties of the dough
- Very robust with a long lifespan
- Simple to use and clean
- All components comply with hygiene and safety regulations
- Dough balls drop at bench height for more comfortable working
- Stainless steel body
- Teflon-coated auger in both models
- Both models are equipped with wheels, for easy movement within the work environment
Why have the screw rounder in the laboratory?
The auger rounder or dough roller is an essential tool in the baking process and pizza preparation, known for its ability to imitate the delicate movement of hands. This machine is particularly appreciated for its ability to work the dough gently, avoiding overheating and preserving the structure of the gluten. It is therefore ideal for preparing dough balls for bread, pizza and desserts, guaranteeing a perfect final result both in terms of shape and consistency.
For whom is the use of the rounder or shot peening machine optimal?
The rounder is ideal for those who make dough, break it and then directly round the dough without going through a mass maturation phase. This pizzeria equipment is ideal for those seeking to optimize production times while maintaining high quality of the final product.
What is the ideal hydration for using the rounder in pizza and bread balls?
The ideal hydration of the dough for use with the rounder varies from 55% to 75%. This range allows the machine to work the dough effectively, forming uniform balls without compromising the structure.
Is it possible to work doughs with hydration greater than 75%?
Yes, it is possible to increase the hydration of the dough above 75%, but this depends on the characteristics of the flour used and the specific processing techniques. High-protein flours, for example, can better handle higher levels of hydration.
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