Dough Rounder （Teflon）

Product features
The core rounding cones and guide rims of this machine are fully
coated with food-grade Teflon to deliver superior demolding performance
relying on ultra-low surface tension of Teflon material, delivering far better
adaptability to high-moisture, high-fat, highly sticky dough compared with
full-rubber models. Industrial electrostatic spraying and curing process
bonds tightly to base material, forming a dense smooth surface that resists
penetration by oil from high-fat dough and reduces material adhesion
buildup. Seamless working surface eliminates joints where dough residue
accumulates; combined with Teflon’s stain and corrosion resistance, daily
sanitation can be completed quickly using damp cloth, lowering microbial
growth risk inside sanitary dead zones. The frame is fabricated from
thickened stainless steel via bending, welding and anti-rust treatment to
withstand long term humid warm bakery workshop conditions. Brake fitted
industrial universal casters are installed at bottom to enable convenient
relocation and stable stationary operation. Internal transmission assembly
adopts noise reduction and energy saving tuning for low power draw,
smooth rotation and minimal vibration during extended continuous
production. Low-resistance curved guide structure paired with ergonomic
outlet layout reduces dough travelling resistance while dough rolls along
Teflon cone for rounding, facilitating uniform internal stress relief of dough.
Entry level operators can master operation after brief training. Two channel
specifications (6-lane,10-lane) and two discharge options including
conveyor belt and inclined bucket are offered. Fixed conveyor height of
1020mm above ground enables direct integration with upstream dough
dividers and downstream proofers for automated production lines. Note
that despite excellent non-stick performance, Teflon coating gradually
wears from hard object scraping and abrasive dough friction, requiring
periodic inspection and recoating which creates higher maintenance cost
versus full rubber units. The heavy rigid frame supports high intensity mass
production for large industrial facilities.

Product advantages
For B-end clients including large industrial bakeries, frozen pastry
processors, high-fat dough manufacturers and chain commercial bakeries,
Teflon dough rounders resolve frequent jamming caused by highly adhesive
dough and expand usable recipe range, supporting production of brioche,
soft sourdough, high butter toast and other products hard to process with
full rubber rounders. Maximum hourly output reaches 9000 dough balls to
replace multiple manuals with rounding workers and cut labor expenditure
greatly. Mechanized rounding delivers consistent spherical shape and
density absent from uneven manual operation, stabilizing finished product
quality after proofing and baking while cutting raw material rejection loss.
Seamless food grade Teflon surface simplifies routine sanitation to help
clients pass supermarket and catering supplier food safety audits easily and
unlock high value commercial cooperation. Superior non-stick property
lowers flour dust consumption during production, reduces excess flour
residue on finished goods and improves product taste & brand reputation.
Corrosion resistant frame adapts well to humid bakery environments; energy
efficient transmission cuts long term electricity expense. Mobile casters allow
cross workstation deployment to raise equipment asset utilization. Flexible
channel and discharge configurations suit both semi-automatic small
workshop operation and fully automated industrial production. Enhanced
compatibility with high oil high moisture dough enables manufacturers to
accept more custom orders and build competitive edges over competitors
limited to standard full rubber rounding equipment. Users accept moderate
recurring coating maintenance costs in exchange for greatly expanded
recipe adaptability for premium soft bread production lines.

Specifications
Power voltage output Size (mm) Weight Height from ground conveyor to belt(mm)
0.4kw 380V/50HZ 9000/H L:850 1020 W:1150 H:1360 315kg 1020

FAQ
1.Q: Can it process highly sticky dough with cheese, high sugar and butter
content?
A: Yes, superior high viscosity dough compatibility is the core advantage
of Teflon models versus full rubber alternatives. Prevent hard solid particles
scraping coating to extend service life.
2.Q: Can the machine run normally with minor coating scratches?
A: Shallow scratches barely affect non-stick performance. Schedule
recoating once widespread peeling occurs to avoid dough sticking inside
recessed areas.
3.Q: How to choose between 6-lane and 10-lane variants?
A: Select 6-lane for low daily output limited product portfolios; choose
10-lane for high volume mass production of diverse sticky dough lines. Base
frame design is identical for both options.
4.Q: Are bottom casters lockable?
A: Brake integrated universal casters lock securely after positioning to
prevent machine shifting during operation.
5.Q: How to adjust finished dough ball dimension?
A: Target dough weight is set via upstream dough dividers; this machine
solely executes rounding forming using pre-divided dough pieces.
6.Q: Can you supply Teflon food contact compliance documentation?
A: Raw material food safety test reports and coating process
certifications are available for supply chain audit and export clearance usage.
7.Q: How is commissioning arranged for overseas shipments?
A: Detailed photo/video remote guidance is standard; paid on-site
technician commissioning can be purchased separately.
8.Q: Can highly proofed soft dough be processed?
A: Excellent Teflon non-stick performance suits over-proofed soft dough,
limit hard particulate inclusion inside dough to reduce coating abrasion.
9.Q: How to repair localized coating peeling?
A: Partial recoating service is available via factory return or on-site
technician visit without full rounding assembly replacement.
10.Q: Can external flour dusters be fitted?
A: Optional flour dusting attachments can be installed to further
mitigate adhesion for ultra-sticky dough.