Dough sheeter ROLLMATIC DIRO DR-M/11

A manual dough divider rounder shapes and portions dough without motorised pressure, using mechanical leverage to divide a bulk batch into uniform pieces and then round each one. The operator loads the dough into the hopper, sets the desired weight per piece with the adjustment mechanism, and activates the rounding cycle. As the dough passes through the dividing chamber, blades or rollers cut it into equal portions, which then roll down a conical or curved surface to form smooth, tight balls. This process ensures consistent size and texture, reducing manual shaping time and improving yield in high-volume baking operations.

The Rollmatic DIRO DR-M/11 follows this principle with a front-mounted pedal in place of a traditional lever, freeing both hands for handling dough. The operator places the bulk dough into the hopper, adjusts the portion size, and presses the pedal to start the cycle. The machine divides the dough into equal pieces and rounds them in a single motion, depositing the finished balls onto a tray or conveyor. The pedal design reduces the machine's footprint and allows the operator to work closer to the unit, minimising movement during repetitive tasks.

Construction is primarily steel, with a painted or coated frame and stainless steel contact surfaces where the dough passes. The front pedal is metal, and the adjustment controls are mounted on the side for easy access. Two side handles and optional castor wheels, activated by a lever, allow the unit to be lifted and moved for floor cleaning. The controls include a portion-size adjustment dial and a pedal for cycle activation.

The 5.5 kg maximum capacity determines the largest batch the machine can process in one cycle, suitable for small to medium production runs. The 0.55 kW power rating reflects the electrical load required to operate the internal mechanisms, though the machine relies on manual force for the dividing and rounding action. The 400 V voltage requirement means the unit connects to a three-phase supply, standard in professional bakery electrical setups. The weight of 245 to 268 kg indicates the machine must be moved with a trolley or by two people, while the 96 x 98 cm footprint allows it to fit on most bakery worktops or stands.

Cleaning involves removing dough residues from the hopper, dividing chamber, and rounding surfaces after each use. The stainless steel contact parts can be wiped down with a damp cloth and sanitised, while the painted frame requires a mild detergent to avoid damaging the finish. The optional castor wheels simplify moving the unit for thorough floor cleaning underneath.

The DR-M/11 is a sigma-type dough divider rounder, designed for bakeries producing bread rolls, buns, or similar items requiring uniform portioning and shaping.