The EL300 is the professional Eliani dough rounder for pizzerias, bakeries and food labs: it speeds up dough ball production, cuts manual work and gives a regular, consistent result. Works portions from 30 g to 300 g. Compact, sturdy, on wheels. 100% Made in Italy.
Made in ItalyPortions 30–300 gUp to 3,000 pieces/hour
At a glancePortions 30–300 g · Up to 2,500–3,000 pieces/hour · 220V/380V · Dimensions 45×50×83 cm
Full technical sheet
Technical data
Portions 30–300 g · Output up to 2,500–3,000 pieces/hour · Dimensions 45×50×83 cm · On wheels · Power supply 220V single-phase or 380V three-phase · Versions: electromechanical / inverter / touch screen 18 speeds · 1 year warranty, extendable up to 3 years · 100% Made in Italy.
Main features
• Speeds up production — less time, more dough balls • Uniform, regular portions — even proofing, less waste • Compact (45×50×83 cm), on wheels • Versions: electromechanical, inverter, touch screen 18 speeds • 1–3 year warranty · 100% Made in Italy
Who it is for
Pizzerias, bakeries and food labs that make dough balls for pizza, bread and focaccia every day and want the rounding step to be faster, tidier and more consistent.
Hydration and dough types
Recommended hydration from 55% to 75%. For the best result the dough should be well developed, not too soft and not yet proofed.
Included
With your purchase you also receive the operating manual “How to get perfect dough balls with the EL300” — ideal hydration, mistakes to avoid and tips for pizza and bread.
When to choose another model
The EL300 works portions from 30 g to 300 g, ideal for pizza dough balls. For portions up to 1 kg (including large bread): EL1000.
Recensioni
“600 panetti al giorno in 40 minuti invece di tre ore a mano. Palline perfette, tutte uguali. Il miglior investimento dopo il forno.”
L
Luca G.
Pizzeria al taglio · Roma
“Compatta, monofase, la metti dove vuoi. Panetti da 100 a 300 grammi sempre uniformi. Facile da pulire e da regolare. Ottima macchina.”
M
Maria P.
Panificio con pizzeria · Bari
“Fa il suo lavoro perfettamente. 200 panetti al giorno senza fatica. L'unica cosa: per pezzature molto piccole serve un po' di pratica iniziale.”
