Professional divider-rounder

KALI

The dough working machine for shaping consistent balls

Easy to use, reliable, and always ready to go, the KALI supports pizzerias looking to reduce repetitive movements, save time on preparation, and achieve more uniform dough balls every day.

Built-in technologies

• 🔵 Shapes dough into consistent balls
• ⚖️ Handles dough portions from 20 g to 1,000 g
• ⚙️ No complex adjustments required
• 🔁 No part changes needed for different weights
• 🍕 Works with different types of dough
• 🧑‍🍳 Reduces repetitive movements
• ⚡ Time savings on preparation
• 🛡️ Safe, reliable machine
• 🧼 Design compliant with sanitary requirements
• 🌬️ Vacuum cooling of the motor compartment
• 🌡️ Keeps dough portions at room temperature
• 🔧 Long-lasting, maintenance-free transmission components
• 🧼 Dough only comes into contact with the spiral and cylinder

Configurations by dough type

• 🍕 Pizza: spiral A and 60-groove cylinder
• 🥖 Bread: spiral B and 4- or 12-groove cylinder
• 💧 Very wet or oily doughs: Teflon spiral B and 12-groove cylinder

What sets the KALI apart

The KALI stands out for its ability to handle a wide weight range, from 20 g to 1,000 g, without needing to change parts or spend time on lengthy adjustments. This makes dough ball preparation simpler and faster.

Its design ensures the dough only comes into contact with the spiral and the cylinder, making cleaning easier and meeting professional sanitary standards. Depending on the type of dough, different spiral and cylinder configurations let the machine adapt to pizza, bread, or wetter, oilier doughs.

Thanks to its vacuum cooling system for the motor compartment, the KALI helps keep dough portions at room temperature during operation. It's a great fit for pizzerias looking for a simple, reliable machine that reduces the fatigue of manual rounding.