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Dough Roller Molding Machine - Compact Solution for Dough Shaping

Rolling Mill Moulder.

Compact and versatile solution for professional bakery shaping

The dough sheeter is specially designed for artisan bakeries where space is limited. This elegant and robust machine combines laminating and molding in a single compact unit, with quick conversion between the two functions without interrupting production.

Type: Compact molding and rolling mill with quick conversion system

Application: Artisan bakeries, pastry shops, small spaces

Advantage: Versatile rolling/molding with a small footprint

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Main features of the Rolling Mill Molding Machine

Robust construction in duralumin and steel for a long service life
Ground and chrome-plated cylinders, 500 or 600 mm in length
0.75 kW electric motor for constant power
Rapid conversion between rolling and molding without stopping the machine
High-strength, long-lasting felt sleeves
Mobility ensured by 4 swivel casters with brakes
Automatic return system for rolled dough pieces
Integrated safety device for accident prevention
Intuitive control interface located at the front of the machine
Compact design optimized for small spaces

Full description

The MOD. FR 2C 500/600 dough sheeter is the ideal solution for artisan bakeries facing space constraints. Its compact design and mobility make it a versatile piece of equipment that adapts perfectly to small production workshops.

The innovative feature of this machine lies in its ability to switch from rolling to molding during operation, thanks to a special control located at the front. This unique functionality allows for optimized production time and exceptional operational flexibility.

The ground and chrome-plated rollers ensure consistent and precise rolling, while the high-performance felt sleeves guarantee perfect dough molding. The duralumin and steel construction offers an excellent strength-to-weight ratio.

Detailed technical data

Setting	MOD. FR 2C 500	MOD. FR 2C 600
Engine power	0.75 kW	0.75 kW
Machine width	820 mm	920 mm
Depth	960 mm	960 mm
Height	1200 mm	1200 mm
Cylinder length	500 mm	600 mm
Net weight	155 kg	185 kg
Weight with pallet	165 kg	195 kg
Pallet weight + carton	186 kg	216 kg
Pallet dimensions	90×90×130 cm	90×90×130 cm
Pallet and carton dimensions	100×100×135 cm	100×100×135 cm

Advanced Features and Details

Standard features	Technical advantages
Ground and chromed cylinders	Perfectly smooth surface for uniform lamination
Durable felt sleeves	Wear resistance and optimal dough molding
Swivel casters with brakes	Total mobility and stability during use
Quick conversion order	Instantaneous rolling/molding transition without stopping
Duralumin/steel construction	Lightweight and robust for a long lifespan
Dough return system	Automation of the winding process
Safety device	Optimal operator protection
Compact design	Perfect for small spaces

FEATURES DETAILS

Dual Functionality: Laminating/Molding

The main feature of the MOD. FR 2C 500/600 is its ability to operate as both a rolling mill and a molding machine. Switching between functions is achieved by activating a special control located on the front, allowing for immediate adaptation to production needs without interrupting the process.

Mobility and Compactness

With its four swivel casters, the machine moves easily around the workshop. Its compact size (maximum width 920 mm) makes it perfect for artisan bakeries where space is at a premium. Integrated brakes ensure complete stability during operation.

High Precision Cylinders

The 500 or 600 mm rollers are precision ground and chrome-plated to ensure a perfectly smooth and wear-resistant surface. This exceptional finish guarantees uniform rolling of the dough pieces without sticking or tearing, preserving the dough's structure.

Areas of application

The MOD. FR 2C 500/600 rolling mill molding machine is particularly suitable for:

Artisan bakeries - Production of traditional and specialty breads
Pastries - Shaping of puff pastry and shortcrust pastry
Medium-sized workshops - Optimizing available space
Multi-site signage - Standardization of manufacturing
Professional training courses - Learning shaping techniques

Operational advantages

Maximum versatility

The ability to instantly switch from rolling to molding allows for the processing of a wide variety of products without equipment changes. This versatility reduces investments in separate machines and optimizes floor space.

Space saving

With a maximum width of 920 mm, the MOD. FR 2C 600 is the ideal solution for compact workshops. Its vertical design and mobility allow for flexible installation and easy reorganization of the production space.

Ease of use

Intuitive controls and quick function switching make this machine accessible to all operators. The automatic return system for rolled dough pieces simplifies the process and reduces workload.

Technical Frequently Asked Questions

Expert questions on industrial molding and shaping machines and shaping technologies

The automatic dough molder operates continuously with automated feeding and unloading, offering capacities of 2,000 to 10,000 dough pieces per hour. The semi-automatic version requires an operator for manual feeding of the dough pieces, with capacities of 500 to 2,000 dough pieces per hour. The automatic model is ideal for mass production with integrated lines, while the semi-automatic model is better suited to artisan bakeries or productions with frequent recipe changes.

For firm doughs (traditional bread), set the dividing pressure to 2-3 bar with medium speed. For soft doughs (brioche, pastries), reduce the pressure to 1-1.5 bar and slightly increase the speed. Doughs with a hydration level of 65% or higher require a non-stick knife setting and light surface wetting. Calibration is performed by statistical sampling: take 10 consecutive dough pieces and adjust the parameters until a standard deviation of less than ±2 grams is obtained.

The electronic weighing system eliminates systematic over-weighing, reducing raw material waste by 3-5%. On an annual production of 100 tons, this represents 3 to 5 tons of direct savings. Accuracy of ±1 gram ensures uniformity of finished products, improving the conformity rate by 15-20%. Real-time monitoring allows for immediate adjustments, reducing production scrap and optimizing the cost per unit produced.

For round loaves: use the spherical module with a pressure setting of 1.5-2 bar and a shaping time of 3-5 seconds. For baguettes: install the extension module with a conveyor speed adapted to the desired length (35-70 cm). Sandwich loaves require the rectangular molder with reduced pressure to preserve the airy texture. Format changes are made by quickly changing the shaping heads (5-10 minutes) and selecting the corresponding program in the machine's memory.

Molding machines must comply with NSF/ANSI 2 standards for food equipment, the EC Machinery Directive, and EHEDG hygiene recommendations. Contact surfaces must be made of AISI 304 or 316L stainless steel with a Ra finish ≤ 0.8 μm. Mechanical guards must include accessible emergency stops and interlocking guards. Cleaning must allow for the complete removal of residues without complex disassembly, with a "hygienic by design" approach to prevent cross-contamination.