AutomaticConical Dough Rounder | 20 to 500g Dough Balls, 10,000 pcs/hour

How CDR-1 works with other equipment (line layouts buyers actually search for)

Line A: buns and rolls continuous line
Spiral mixer -> dough resting belt or rest table -> volumetric divider -> conical rounder CDR-1 -> intermediate proofer -> final shaping (optional) -> proofer -> oven

Why this line works
The divider controls portioning, the conical rounder standardizes ball shape, and then proofing and baking become more consistent batch to batch. Conical rounding is specifically described as pairing with volumetric dividers in typical industry setups.

Line B: central kitchen dough ball room (pizza and buns in one station)
Mixer -> rest -> divider (volumetric or divider cutter) -> conical rounder -> dough trays or dough boxes -> cold fermentation or proof scheduling

Why this line works
The rounder reduces hand rounding labor and gives more repeatable dough ball surface tension, which supports fermentation control and downstream handling consistency.

Line C: bread portions feeding, moulding, and panning
Mixer -> rest -> divider -> conical rounder -> intermediate proof -> moulder -> panning -> proofer -> oven

Why buyers choose CDR-1

• High-throughput rounding station
  Up to 10,000 pcs/hour capacity is designed for production lines, not small-shop workflows.

• Wide piece weight coverage
  A 20 to 500 g per piece range is useful when you run multiple SKUs and want a single rounding station instead of multiple small-format rounders.

• Compact footprint for line integration
  550 x 650 x 1460 mm footprint makes it easier to fit into a divider to rounder to proofer flow without consuming long bench space.

• Less hand contact during rounding
  Conical rounding is commonly positioned as a hygienic alternative to hand rounding because the dough can be rounded through the channel path with reduced direct handling.

Buyer checklist (reduce wrong inquiries and increase supplier-search relevance)

1. Your divider type
   Volumetric divider output or batch divider output: If you already have a volumetric divider, confirm its outlet count and output direction so the handoff to the rounder is clean.

2. Target piece weight range
   Confirm your main SKUs sit inside 20 to 500 g.

3. Dough condition
   Hydration, oil content, sugar, and inclusions affect release and rounding quality. This determines whether you need more resting time before rounding.

4. Real throughput requirement
   Do not buy based on headline pcs/hour only. Plan the station around how you receive dough balls: trays, boxes, conveyors, and how quickly operators can change trays.

5. Power standard and layout
   Confirm 220V or 380V, and plan clearance for infeed and outfeed handling around a 550 x 650 mm machine footprint.

FAQ

• What is a conical dough rounder used for?
  It rounds divided dough pieces into consistent dough balls using a rotating cone and spiral guide channels, commonly placed after a volumetric divider in continuous production lines.

• Can CDR-1 work with a volumetric dough divider?
  Yes, this is the common use case. Your product page positions it as a compact rounding machine engineered to pair with continuous dough dividers, and it lists volumetric divider models alongside it.

• What dough weight can it round?
  CDR-1 is listed for 20 to 500 g per piece.

• What output can I expect?
  The machine is listed up to 10000 pcs/hour. Actual station output depends on divider calibration, dough condition, and how quickly you can collect and transfer the rounded pieces downstream.