Dough sheeter ROLLMATIC DIRO DR-M/52

A manual dough divider rounder shapes equal portions of dough into smooth, uniform balls ready for proving. The sigma-arm mechanism stretches and folds the dough under controlled pressure, creating a tight skin that holds gas during fermentation. This method gives consistent weight and texture without tearing, so every roll or bun rises evenly and keeps its shape through baking.

The operator loads a weighed batch of dough into the hopper. A front-mounted pedal replaces the traditional hand lever, freeing both hands to guide the dough and adjust the feed. Pressing the pedal lowers the dividing head, cutting the dough into equal pieces. The same motion then activates the rounding arms, which roll each piece against a curved track, sealing the surface and forming a ball. The finished portions are released onto a tray or conveyor for the next stage.

Construction is stainless steel throughout, with two side handles and a lever-operated wheel set (supplied separately) for moving the unit when the floor needs cleaning. The machine stands on adjustable feet to level it on uneven surfaces.

The 0.55 kW motor draws power from a 400 V three-phase supply, the standard for professional bakery equipment. A 2 kg maximum batch size suits small to medium production runs, while the 96 x 98 cm footprint fits between worktops or against a wall. The 245–268 kg weight requires two people or a trolley for safe relocation.

Cleaning involves removing the dividing head and rounding track for washing, then wiping down the hopper and frame. The pedal and motor housing are sealed to prevent dough ingress, so only the external surfaces need daily attention.

The DIRO DR-M/52 is a manual, sigma-arm divider rounder. It is listed in the bakery equipment section under dough processing machines.