Spiralmac Dough Rounder, Variable Speed
- Quickly and uniformly rounds dough
- Accepts dough from 20g (0.7oz) to 300g (10.5oz)
- Produces up to 1600 balls per hour
- Stainless steel construction
- Removable central spiral for easy cleaning
- Removable stainless steel receiving trays
- Made in Italy
$4,100.00
Out of stock ETA is 7/31/26. Preordering is advised. (CLICK HERE to learn all about preordering)
Spiralmac Dough Rounder, Variable Speed
Spiralmac's ARX-350 VV Dough Rounder revolutionizes the dough-handling process by offering exceptional efficiency and precision. This model features a variable speed control using a 10-speed inverter system for greater production flexibility. A dough ball is formed every 2 seconds (that's 1700 balls in an hour!). Using the dough rounder ensures uniformity and consistency for every dough ball. The dough rounder accepts dough balls anywhere from 20g (0.7 g) to 300g (10.5 oz) with dough hydration from 55% to 65%. The size of the dough rounds depends on the amount of dough you drop into the machine.
Lockable caster wheels prevent the dough rounder from moving while in use, while making the machine easy to move when you want to. The stainless steel housing is easy to wipe clean. A Teflon spiral is included for high hydration dough, and is removable for easy cleanup.
The Spiralmac Dough Rounder will streamline production in bakeries, pizzerias, and micro-bakeries! They're especially great for forming pizza dough balls.
Following the guidelines below ensures reliable, high-volume production with excellent consistency, minimal waste, and optimal dough handling in your Spiralmac rounder.
Optimal Preparation of Pizza Dough
- Mix your pizza dough using a spiral mixer (such as a Spiralmac model) for consistent results.
- After mixing, remove the dough from the bowl and let it rest, fully covered to prevent drying, for 15–20 minutes. This bench rest helps relax the gluten and improves rounding performance.
- Divide the rested dough into portions and feed them immediately into the Spiralmac rounder. Do not prepare large batches of divided dough balls (e.g., 100 pieces) in advance, leave them sitting on the bench, and process them later—this leads to inconsistent rounding and skin issues.
Keep the dough clean: Portions must enter the rounder free of excess flour, oil, or any other contaminants that could affect the machine's performance or the dough surface.
The Spiralmac rounder is optimized for dough portions weighing 20 g to 300 g (ideal for most pizza sizes).
Recommended Dough Characteristics for Best Pizza Results
-
Hydration: 55%–65% (adjust based on flour type and desired crust style; lower for Neapolitan-style,
higher for pan or New York styles).
-
Dough temperature: Approximately 68-81°F (20-27°C) at the start of rounding—too warm can cause
sticking or poor shape; too cool may result in uneven rounding.
- Fermenting:The manufacturer recommends dividing and rounding the dough without a prior bulk fermentation. Doing so helps maintain a more uniform, elastic structure in the dough balls, allowing the rounder to shape pieces that develop a smooth, even surface after proofing. If the dough has already gone through bulk fermentation, the gluten network has begun to change. Subsequent degassing and rounding may create less consistent surface tension, which can lead to dough balls that proof with a less smooth and less uniform appearance.
Important Notes on Appearance and Results
Minor visual imperfections on freshly rounded balls (e.g., slight seams or texture variations) are normal and expected—the machine produces a tight, uniform shape, but it won't match the artisanal look of hand-rolled dough. These small surface differences will largely disappear or improve significantly during the fermentation/proofing stage in covered plastic dough boxes or proofing trays.
The purely visual finish from machine rounding will never be identical to hand-rounded balls—this is completely normal and does not affect the final baked pizza quality.
THIS PRODUCT IS MADE IN ITALY!
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