divider rounder Friul -vs- AM Mfg -vs- _______??

Discussion in 'The Think Tank' started by daniel bothman, Jul 11, 2018.

  1. daniel bothman

    daniel bothman New Member

    Mar 8, 2018
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    bellingham wa
    just ordered an 80kilo spiral mixer and will soon be able to make all our day's dough, even on the busiest of days in 2 batches, i'm now thinking it may finally make sense to buy a divider rounder.

    i went down to pizza equipment pro's in bay area 6mo ago and tried out the friul divider/rounder with our dough and was more or less pleased with the results. it's a very compact but capable machine. the balls weren't as taught as a hand rolled ball, but i didn't hold on to any when we left to see how they performed after overnight fermentation, but i think for pizza it would be just fine. at the time because we were still making 4-8 batches of dough a day in the ol' hobart, the roi of the fruil was marginally too long. but now with the added efficiency of the spiral, it will cut considerably more time and shorten the roi from 4 years to 2 years making it a no brainer.

    alternately maybe just a rounder with a built in table catcher like the AM Mfg R900T with rotating table and just continue to hand scale the balls. not sure i have the space for a full divider rounder from AM Mfg.

    at pizza expo i also saw a promising prototype by Somerset and another compact unit by a Dutch company Daub

    in the end the idea of the compactness and lower price of the fruil and being able to bust through a day's dough needs in an hour instead of 4 is very appealing tho.

    anyone out there with a Friul divider rounder? anyone used both Friul and AM mfg? Anyone ever used, seen or tried the Daub or Somerset?

    interested in your thoughts...
  2. George Mills

    George Mills Well-Known Member

    Feb 25, 2007
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    Livonia MI
    Several of our clients have purchased the Somedset and are happy with them
    George Mills
  3. paul7979

    paul7979 Well-Known Member

    Jun 12, 2006
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    gainesville, florida
    We hand scale, use the the AM R 900T and a large spiral mixer. We mix 100 Lbs of flour at a time and do 5 or 6 batches on a Friday. Using 2 people, from the time we start to the time we're finished cleaning the mixer and rounder is a little under 2 hours. I've never heard of Fruil so I can't comment there but I feel the doughballs out of the R900 are as tight if not more so than doing it by hand.