Large Dough Rounder — Up to 1000g per Ball, 480 Pieces per Hour
A dedicated dough ball rounder built for the large-format end of commercial baking. At 200–1000g per piece, this machine handles what most batch-type divider rounders cannot — full-size pizza dough balls, large European bread portions, and substantial sourdough pre-shapes. Output runs at up to 480 pieces per hour. Pairs directly with R&M hydraulic dough dividers for a complete large-format portioning and rounding line. 380V, 750W, 143kg.
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Product Details
Large Dough Rounder — Up to 1000g per Ball, 480 Pieces per Hour
A dedicated dough ball rounder built for the large-format end of commercial baking. At 200–1000g per piece, this large dough rounder handles what most batch-type divider rounders cannot — full-size pizza dough balls, large European bread portions, and substantial sourdough pre-shapes. Output runs at up to 480 pieces per hour. Pairs directly with R&M hydraulic dough dividers for a complete large-format portioning and rounding line. 380V, 750W, 143kg.
Specifications
| Parameter | Value |
|---|---|
| Dough weight range | 200–1000g per ball |
| Output | Up to 480 pieces/hour |
| Dimensions | 550 × 550 × 960mm |
| Power | 750W |
| Net weight | 143kg |
| Voltage | 380V / 50Hz |
Contact us for wholesale pricing, OEM options, and lead time.
Why Most Dough Rounders Stop at 200–300g
Standard batch-type dough divider rounders — including R&M’s own automatic and semi-auto RMG-A and RMG-S series — top out at 200–300g per piece. That covers most commercial bun and dinner roll production comfortably, but it leaves a gap for operations working with larger dough formats.
Pizza dough balls for a 12-inch base typically run 250–350g. A 14-inch base needs 350–450g. Neapolitan-style bases run lighter, but Chicago deep dish and thick-crust commercial formats regularly hit 500g or more. European-style bread rolls, individual sourdough portions, and large focaccia blocks sit in the 400–1000g range.
This machine is built specifically for that range. It rounds pieces from 200g up to 1000g — a ceiling that covers virtually every large commercial dough format.
The Conical Rounding Mechanism
The machine uses a conical rotating drum to round dough balls. Dough pieces enter at the top and travel along a curved rounding channel as the drum rotates. The combined motion of the cone’s rotation and the channel geometry rolls each piece into a smooth, tight ball by the time it exits at the bottom.
This rounding action builds surface tension across the dough ball — tighter than hand-rounding at equivalent speed, and more consistent across all pieces in a batch. Good surface tension on a pizza dough ball means it holds its shape during bench rest, stretches evenly when opened, and produces a more uniform baked edge.
For high-hydration doughs — pizza dough at 65–70% hydration, ciabatta, or focaccia — the conical rounder handles the stickiness better than flat-plate rounder designs. The dough moves continuously through the rounding channel rather than pressing against a static surface, which reduces sticking and tearing on softer dough.
Pairing with a Hydraulic Dough Divider
For operations running large dough batches, the recommended workflow is:
- Hydraulic dough divider (RMK-16H or RMK-20H): Divides bulk dough into pre-set piece weights of 125–1000g in 10–20 seconds per cycle.
- Large dough rounder (this machine): Rounds each divided piece into a tight, smooth ball ready for bench rest or direct proofing.
The hydraulic divider handles the portioning with precision; the rounder handles the shaping. Together they replace manual scaling and hand-rounding for large-format dough — a combination that becomes practical at any production volume where hand-rounding is a bottleneck.
This pairing is distinct from the all-in-one automatic dough divider rounder models in the R&M range, which divide and round in a single machine but are limited to pieces up to 200–300g. For anything heavier, the hydraulic dough divider plus large conical rounder is the appropriate setup.
Large Dough Rounder + Continuous Dough Divider — Full-Automatic Line
This large dough rounder can also be combined with a Continuous Dough Divider machine and a post-processing conveyor belt to form a fully automatic continuous dough dividing and rounding production line. Compared with the RMG-800 conical dough rounder, this model handles larger dough weights — up to 1000g per ball. If you need fully automatic, high-efficiency continuous output of large dough pieces into round dough balls, this combination is the answer. Contact us to discuss your target piece weight and line configuration.
Applications
Pizzeria and pizza chain production
A pizzeria preparing for a lunch and dinner service needs consistent dough ball weight — every 350g ball should produce the same diameter base. Hand-rounding 80–120 dough balls per service is slow and produces variable tension. Running them through this machine takes a fraction of the time and delivers the same surface tension and shape on every ball.
Artisan and European bread production
Sourdough, ciabatta, and rustic bread formats are typically pre-shaped as individual portions before final proof. At 400–800g per piece, this machine pre-shapes at a speed that hand-shaping cannot match at commercial scale, while preserving the piece structure without overworking the dough.
Central kitchen and hotel production
A central kitchen supplying multiple outlets or a hotel running a daily bread program benefits from the consistent output — same shape, same tension, same bake time, across every piece, every day.
Frequently Asked Questions
How is this large dough rounder different from the fully automatic dough divider rounder?
The fully automatic dough divider rounder (RMG-A series) divides and rounds in one machine, with a maximum piece weight of 200–300g depending on the model. This large dough rounder handles only the rounding step — but it does so for pieces up to 1000g. It is designed to work downstream of a separate divider, not as a standalone divide-and-round solution.
Can it handle high-hydration pizza dough?
Yes. The conical rounding channel is tolerant of stickier, wetter doughs compared to flat-plate rounders. For standard commercial pizza dough at 60–70% hydration, the machine rounds cleanly without excessive sticking.
What divider should I pair it with?
For pieces in the 200–1000g range, the R&M hydraulic dough dividers (RMK-16H: 16 pieces at 125–1000g; RMK-20H: 20 pieces at 100–800g) are the natural pairing. Contact us to discuss the right divider model for your target piece weight and daily volume.
What is the maximum dough ball size?
1000g per piece is the rated upper limit. In practice, most operators running this machine at the heavy end work in the 500–800g range for large sourdough loaves and thick pizza bases.
What power supply does it need?
380V/50Hz three-phase. This is an industrial-grade machine — standard three-phase supply as found in commercial bakeries and hotel kitchens with proper electrical infrastructure.
What is the output rate?
Up to 480 pieces per hour under normal operating conditions. Actual output depends on piece weight and the feed rate from the upstream divider.
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Large-format rounding for pizza and artisan bread. Works with R&M hydraulic dividers or a continuous divider line for a complete portioning system.
