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The SHY-290 rounds divided dough portions into uniform balls for pizzeria and bakery operations. Operators feed dough pieces manually through the funnel. The machine forms consistent spheres without hand-shaping or tension adjustment.
Commercial Application
The unit operates between dough division and proofing stages. It removes manual ball-forming labour in high-throughput pizza or bread production. Consistent ball tension reduces variation in final product structure.
Smaller dough pieces feed at approximately two per second during peak service preparation. Larger portions require slower feed intervals to maintain ball integrity. Operators control throughput by adjusting feed timing without mechanical reconfiguration.
Key Operational Advantages
- Processes variable dough weights without adjustment between batches
- Forms approximately two small balls per second at manual feed rates
- Single-funnel feed operation eliminates multi-hopper setup
- Automatic ball formation with controlled surface tension
- Operates continuously during proofing stage preparation
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | shy-290 |
| Phase | phase specifications for your region |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The rounding chamber uses commercial-grade materials certified for continuous dough contact. Motor and drive components are enclosed to meet hygiene standards. The funnel accepts hand-fed portions without mechanical feeding systems.
- Enclosed motor housing for sanitation compliance
- Dough-contact surfaces meet CE hygiene certification
- Single-piece funnel design for rapid cleaning between shifts
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies SENOVEN commercial dough equipment to UK buyers and ships worldwide to Europe, USA, Canada, Middle East and Africa. Phase specifications are confirmed for the destination region during order processing.
Frequently Asked Questions
Q: What dough weight range does the SHY-290 process per ball?
A: The machine forms balls from small pizza portions up to larger bread dough pieces without mechanical adjustment. Operators control feed timing based on target weight. Exact weight range depends on dough hydration and gluten structure.
Q: Does the rounding speed change with dough piece size?
A: Feed rate adjusts manually by operator timing. Small pieces process at approximately two per second. Larger portions require slower intervals to maintain ball integrity.
Q: Can the machine operate continuously during service preparation?
A: The unit runs continuously during proofing stage setup. Operators feed dough as divided portions become available. No cooling downtime required between batches.
Q: What phase specification is required for UK installation?
A: Phase requirements are confirmed for your region during order processing. UK installations typically use single-phase or three-phase depending on kitchen electrical infrastructure.
Q: Is the rounding chamber accessible for cleaning between dough types?
A: The funnel and rounding chamber disassemble without tools for rapid cleaning. Dough-contact surfaces meet CE hygiene certification for commercial kitchens.






