AC conical rounder is used to round pieces of dough and make them ready for the successive processing stages. Dividing of dough, both mechanically and manually, causes a tearing of fibres along the line of cut. An intermediate rounding stage “closes” the dough pieces conferring them a spherical shape and — due to a recollection of fibres — enables dough to flatten homogeneously as well as to improve its workability. The curvilinear channels and their
distance, incomparison with the rotating cone, are developed, for the different models, in order to achieve the ideal spherical shape according to the weight range of dough pieces. The conical rounder is to be fed in line by SP volumetric divider. On delivery of dough pieces, the machine is usually to couple with ECP intermediate proofer or FE long loaf moulder.