The AC conical rounder is used to round portions of dough and prepare them for the subsequent operations.
Dividing the dough, both manually and mechanically, causes the fibres to break along the cutting line. The intermediate rounding operation "closes" the portions, giving them a spherical form and, by recomposing the fibres, promotes uniform slackening of the dough, enhancing its workability.
The channels curvature and their distance with respect to the rotating cone are studied, to achieve the ideal spherical shape depending on the weight range of the dough pieces.
The conical rounder can be fed in line by SP volumetric dividers. The machine outlet is normally coupled to FE long moulders or ECP intermediate provers.