Performances 2 models • Output: BC4 : up to 2000 p/h BC3 : up to 3000 p/h • Dough piece weight : from 200 to 2300g, depending on models The advantages • Adapted to all types of standard weights • Adapted to firm dough consistencies • Adapted to barely proofed or unproofed dough Use BC rounders are designed to shape the dough pieces just being divided into round dough balls. They are placed between an automatic divider and an intermediate proofer. Rounding favours intermediate proofing as well as regular and even fermentation. It is recommended to use them with an automatic compressor to ensure regular loading and presentation to the moulder. The BC moulder is designed for firm dough and to obtain a tight crumb structure Operating principle BC rounders consist of a frame on which a rotary cone is mounted surrounded by a cast iron gutter. Placed at the exit of a volumetric divider, the dough piece falls between the revolving cone and the gutter, then, drawn by the cone's movement, moves up the gutter to the top. This action rounds the dough pieces. Construction • Teflon coated cone • Epoxy gloss (food-grade) frame • Steel structure • Mounted on wheels, with floor fixing rod • Moulding by Teflon coated gutter • Integrated flour duster • 2 loading positions of dough pieces (marks 1 & 2 on drawings on next page) • Optional: TB1 outfeed conveyor belt • Supply voltage : 400 V 3 PH 50 HZ