ROTARY MOULDER

The rotary moulder produces biscuit shapes from short dough introduced directly in the feeding hopper of the unit.
Designed for moulding roll of a diameter of 205 or 258 mm and equipped with two or three individual variable drives.
The grooved forcing roll pulls dough from the hopper and presses it in the moulds of the moulding roll.
Excess dough is removed by a knife pressed against the mould­ing roll surface by the com­pressed dough. The excess dough adheres to the forcing roll and is returned to the hopper.
The extraction web is pressed between the moulding roll and a third rubber covered pres­sure roll. The dough pieces adhere to the extraction web and are extracted from the moulds of the moulding roll.
The extraction web terminates in a knife trans­fer where the dough pieces are disengaged from the extraction web for transfer onto another web or oven belt.
The proper functioning of the rotary moulder is determined by a balanced setting of the gap between forcing and moulding roll, the position of the knife, the pressure between moulding roll and pressure roll and  the differential speed between moulding roll and extraction web