Dough sheeter SIGMA SFERA

A screw rounder shapes dough into uniform balls without compressing the gluten structure. The rotating cylinder draws the dough downward by gravity while centrifugal force spreads it outward, forming a smooth, even surface. This method keeps the dough aerated, so it proofs consistently and bakes evenly. The process is continuous: each portion is fed in, rounded and released in a single motion, allowing high throughput without manual handling.

To operate the SFERA, the operator places a weighed dough portion onto the feed tray. The machine is switched on, and the cylinder begins to rotate. The dough is pulled into the spiral track by the screw action, where gravity and centrifugal force round it. As the cylinder turns, the rounded ball travels along the track and is ejected onto the discharge tray. The operator monitors the flow and adjusts the feed rate to match the desired output.

The SFERA is built from stainless steel for hygiene and durability. The rotating cylinder is made of food-safe plastic, certified for direct contact with dough. The motor is rated at 0.37 kW, drawing a modest load that suits a standard single-phase circuit in a bakery or pizzeria.

The footprint of 400 by 610 by 858 mm allows the unit to sit on a worktop or a sturdy table. At 70 kg, it is moved with a trolley but remains stable during operation. The dough portion range of 50 to 650 g covers small bread rolls, pizza bases and larger artisan loaves.

Cleaning follows the parts in contact with dough. The plastic cylinder is removed and washed in warm water with food-safe detergent. The stainless steel body is wiped down with a damp cloth, avoiding abrasives that could scratch the surface. The motor housing is kept dry to prevent electrical faults.

The SFERA is a single model without variants. It is placed in the catalogue under dough dividers and rounders, alongside other shaping equipment for professional bakeries and pizzerias.