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The CR 120 conical dough rounder processes pre-divided dough pieces into uniform balls at 200 kg per hour. A 1.5 kW motor drives the fixed-channel conical system through continuous bakery production cycles. Operators in bakeries, hotel pastry sections and commercial production facilities use it between dividing and proving stages.
Commercial Application
Dough rounding sits between dividing and fermentation in commercial bakery workflow. Manual rounding creates inconsistent surface tension and irregular proving times across batches. This machine standardises ball shape and surface finish so each piece proves at the same rate.
The rounder runs during batch changeover in continuous production lines. 200 kg hourly capacity handles output from mid-sized dividers without creating bottlenecks. Rounded balls discharge onto conveyors or proving trays via the integrated guide system.
Key Operational Advantages
- Processes 200 kg dough per hour with 1.5 kW three-phase motor at 380V
- Conical rounding system with fixed channels maintains consistent surface tension
- Cast aluminium cone and stainless steel channels handle continuous duty cycles
- Discharge conveyor transfers rounded balls directly to proving trays
- Integrated flour duster reduces sticking during high-moisture dough operations
- Stainless steel cover permits wet cleaning between production runs
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | CR 120 |
| Dimensions (W × D × H) | 94.0 × 158.0 × 101.0 cm (37.0 × 62.2 × 39.8 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 uses commercial-grade stainless steel with a cast aluminium conical core. Rounding channels are fixed stainless steel with polished contact surfaces. The 1.5 kW motor assembly mounts to a reinforced base that handles 200 kg operational load.
- Stainless steel frame and removable cover for hygiene compliance
- Cast aluminium cone withstands continuous friction loads
- Fixed stainless steel rounding channels require no adjustment
- Three-phase motor rated for extended bakery duty cycles
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies PIMAK commercial bakery equipment from its UK base to operations worldwide. Freight routes cover UK mainland, Europe, USA, Canada, Middle East and African territories. The CR 120 ships as a single pallet unit with protective crating for international transport.
Frequently Asked Questions
Q: What dough weight range does the CR 120 process per piece?
A: The conical system handles individual dough pieces from 50 g to 800 g depending on divider output. Channel geometry accommodates standard bread and roll weights. Heavier pieces require reduced feed speed to maintain rounding quality.
Q: What motor power rating does the CR 120 use?
A: The machine operates with a 1.5 kW three-phase motor at 380V 50–60 Hz. Motor load remains constant during continuous rounding cycles. Single-phase conversion requires external transformer installation.
Q: Does the rounder offer adjustable rounding speed?
A: The CR 120 runs at fixed rotational speed calibrated for balanced rounding tension. Speed matches the 200 kg hourly throughput rating. Variable speed requires external frequency drive installation.
Q: What duty cycle rating applies to continuous bakery operations?
A: The motor and drive components are rated for continuous duty in commercial bakery environments. Operators typically run 4–6 hour production blocks with standard maintenance intervals. Cooling periods are not required between batches.
Q: How does the flour duster system prevent sticking?
A: An integrated dusting mechanism applies fine flour to dough surfaces before rounding begins. This reduces adhesion during high-hydration dough processing. Dust volume adjusts via manual control.





