Dough sheeter ROLLMATIC DIRO DR-A/30

A sigma-arm dough divider rounder automatically portions and shapes dough into uniform balls ready for proving and baking. Three rotating arms grip the dough, divide it by volume, then roll each piece under pressure to seal the surface and create a smooth, elastic skin. This method prevents tearing, reduces handling and provides consistent weight and shape across every batch, essential for rolls, buns and small breads in high-volume bakeries.

The DIRO DR-A/30 handles a bulk dough mass of up to 4 kg in the hopper. The operator selects a stored programme on the 4.5-inch colour touchscreen, setting the desired weight per piece, rounding pressure and hopper height. Once started, the machine divides the dough into equal portions, then conveys each portion to the rounding arms. The arms rotate, compressing the dough into a tight ball that holds its shape during proving. A discharge chute delivers the finished rounds onto a tray or conveyor.

Construction is stainless steel throughout, with three sigma arms mounted on a heavy-duty frame. Two side handles and lever-activated castors allow the unit to be lifted clear of the floor for cleaning. The touchscreen stores multiple programmes, each retaining name, pressure setting and hopper height for quick recall.

The 0.75 kW motor runs on a 400 V three-phase supply, typical of commercial bakery circuits. A 4 kg maximum capacity suits small to medium batches of rolls or buns, while the dimensions fit standard bakery worktops. The 255–278 kg weight requires a sturdy floor and two-person handling for safe movement.

Daily cleaning involves removing dough residues from the hopper, arms and chute with a scraper and damp cloth. The touchscreen is wiped with a soft, dry cloth to avoid moisture ingress. Castors and handles are checked for smooth operation, and the frame is inspected for dough build-up that could interfere with mobility.

The DIRO DR-A/30 is a sigma-arm model within the ROLLMATIC automatic divider rounder range, designed for professional bakeries producing consistent small bread products.