Depositors:

Depositors are used to measure the desired amount of batter, dough or filling and deposit it onto a belt, pan or product prior to baking. Depositors are a sanitary method of providing consistency and quality for baked goods.

Rounders:

When dough leaves the divider, it has an irregular shape with sticky surfaces that allow gas to escape. The rounder creates a smooth surface around a ball shape that helps to retain the gasses needed during proofing and baking. The ball shape makes the dough easy to handle and eliminates the need for manual intervention.

Sheeters:

Dough sheeters eliminate the need for manual rolling of the dough. Large rollers are used to flatten the dough into sheets of a uniform thickness. This allows the entire sheet to bake evenly at a consistent temperature. In addition to dough, sheeters can be used for icing, fondants and other toppings or ingredients.