Dough sheeter ROLLMATIC DIRO DR-M/22

A manual dough divider rounder shapes and portions dough without electricity, using mechanical pressure to divide a bulk batch into equal rounds. The operator loads the dough into the hopper, where a calibrated chamber compresses it into measured pieces. A cutting blade slices the dough, and a rounding mechanism rolls each piece into a smooth ball, ready for proofing. This method ensures consistent weight and shape, reducing waste and manual labour in high-volume baking.

The Rollmatic DIRO DR-M/22 follows this principle with a front-mounted pedal instead of a traditional lever, freeing the operator's hands to guide the dough. The pedal activates the rounding cycle, pressing the dough through the chamber and releasing uniform portions onto the worktop. Two handles and optional castor wheels allow the unit to be lifted and rolled aside for cleaning or repositioning.

Constructed from stainless steel, the DR-M/22 is built for daily use in professional bakeries. The front pedal and compact footprint reduce its overall size, making it easier to fit into tight workspaces. A 5 kg maximum capacity suits small to medium batches, while the 400 V power requirement indicates a three-phase electrical supply, typical for commercial kitchen equipment.

The 245 kg shipping weight and 268 kg in-use weight mean the unit is floor-standing and not designed for frequent relocation. Its dimensions—96 cm wide, 98 cm deep and 182 cm tall—require a dedicated space near a worktop or dough sheeter. The sigma-type design refers to the rounding mechanism's shape, which ensures even pressure on the dough for uniform results.

Cleaning involves wiping down the stainless steel surfaces after each use and removing dough residue from the cutting chamber. The optional castor wheels simplify moving the unit for thorough floor cleaning. No additional maintenance is specified, as the mechanical components require only occasional lubrication.

The DR-M/22 is a manual model within the Rollmatic DIRO range, positioned for bakeries that need precision without automated controls. Its placement in the catalogue reflects equipment for artisanal or small-scale production, where consistency and ergonomics matter more than speed.