The new automatic dough rounding system ideal for soft, leavened doughs, such as Panettone and Pandoro and high hydration pizzas dough ! 

 

Created and studied for Artisan Pastry Shops, the new ARC promises a delicate and accurate processing. Its dimensions are contained, in fact the belt has a useful length of 2500 mm (in processing) and gives a homogeneous and complete rounding for all those particular doughs, such as large leavened products and doughs with a high hydration content, such as Pizza and Pinsa Romana.

 

In some cases a double passage in the belt is required, especially if the product is very wet and particular.

 

The structure and the technical - mechanical characteristics are the same as those of the tried and tested coppo belt rounder, which has a structure completely in painted and increased steel, internal supports and tops completely in stainless steel and negative pyramid belt with anti-skid guides and scraper, for a correct cleaning of the belt also during the working phase.

The speed is easily adjustable thanks to the inverter unit fitted as standard on all belts. Adjustment is done manually via a potentiometer. The CE-compliant electrical system is integrated into the machine.

 

The tile ( internal cone ) is adjustable both in height (for different weights) and in inclination, to give a more or less soft pirling to the mixture. It is equipped as standard with 4 swivel wheels with brakes.

 

 

OPTIONAL

 

- STAINLESS STEEL STRUCTURE | Structure completely in stainless steel, including external shoulders and electrical system.

- OILING SYSTEM | Complete oiling system on belt, suitable for very sticky and difficult to work mixtures even manually.