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The CR 120 processes divided dough pieces through a conical rounding chamber at rates up to 200 kg per hour. Operators feed portioned dough from a divider; the machine rounds each piece into a uniform ball before discharge onto a conveyor or proofer tray. Bakeries, hotel pastry kitchens, and production facilities use it between the divider and intermediate proofer stages.
Commercial Application
In high-volume bakery lines, dough exits the divider as irregular blocks. The CR 120 rounds these portions into smooth balls that proof uniformly. This eliminates the inconsistency of hand-rounding and keeps production flow continuous when a single operator manages divider, rounder, and proofer in sequence.
During morning production runs, the machine processes dough at 200 kg per hour—equivalent to approximately 800 to 1,000 pieces per hour, depending on portion weight. The conical rounding system preserves dough structure, so gluten strands remain aligned and fermentation proceeds evenly across every ball in the batch.
Key Operational Advantages
- Processes 200 kg of divided dough per hour with 1.5 kW three-phase motor at 380V 50–60 Hz
- Conical cast aluminium rounding chamber with fixed stainless steel channels guides dough without tearing gluten structure
- Discharge conveyor belt moves rounded balls directly onto proofer trays or intermediate rest racks
- Integrated flour duster system applies light dusting to reduce surface tack and prevent sticking during transfer
- Stainless steel body and removable cover enable wet-wipe sanitation between batches
- Footprint 158 × 94 cm permits installation in standard bakery production lines between divider and proofer
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | CR 120 |
| Dimensions (W × D × H) | 9 × 16 × 10 cm (3.7 × 6.2 × 4.0 in) |
| Power Output | 1.5 kW |
| Voltage | 380V / 50–60 H |
| Dough Capacity | 200 kg (440.9 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 200.0 kg (440.9 lbs) |
Construction & Build Quality
The frame and cover are fabricated from food-grade stainless steel. The rounding cone is cast aluminium, chosen for dimensional stability under continuous rotation. The discharge conveyor belt is food-safe polyurethane with stainless steel rollers, and the flour duster housing is stainless sheet metal with adjustable flour feed rate.
- Food-grade stainless steel frame, cover, and rounding channels
- Cast aluminium conical rounding cone with fixed channel geometry
- Polyurethane discharge conveyor belt with stainless steel drive rollers
- Removable stainless steel cover for daily cleaning access
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies PIMAK commercial dough processing equipment from its UK base to bakeries and food production facilities worldwide. Standard delivery covers the United Kingdom, Europe, North America (USA and Canada), Middle East, and Africa. Three-phase electrical configuration and CE certification support installation in UK, EU, and most export markets.
Frequently Asked Questions
Q: What dough weight range does the CR 120 round per piece?
A: The machine rounds portioned dough pieces from approximately 50 g to 500 g, depending on divider settings. Larger or smaller portions may require manual feed rate adjustment to maintain rounding quality.
Q: What is the motor power and electrical requirement?
A: The CR 120 operates on a 1.5 kW three-phase motor at 380V 50–60 Hz. Installation requires a dedicated three-phase supply with appropriate circuit protection and earthing compliant with local electrical codes.
Q: Does the machine offer adjustable rounding speed settings?
A: Rounding speed is factory-set for optimal performance across typical dough hydration levels. Speed adjustment is not operator-accessible; consistent feed rate from the divider ensures uniform rounding results.
Q: What is the duty cycle rating for continuous production?
A: The CR 120 is rated for continuous operation during standard bakery production shifts of 8 to 10 hours. Motor and bearing assemblies are commercial-grade; routine lubrication and cleaning maintain performance across consecutive shifts.
Q: How is the flour duster system controlled?
A: The flour duster applies a light dusting through gravity feed from an integrated hopper. Flow rate is mechanically adjustable via a manual gate; operators set the rate based on dough surface tack and ambient humidity.





