Dough Rounder Purchasing

As far as volume goes, we are rolling maybe 100 on a slow night to 2 times that on a busy night, which isn&#;t really the end of the world with a couple people rolling but I am usually doing dough when we are already tired after the shift so I&#;m trying to find a way to make it a little easier for us. I know there is a bit of cleanup involved with a rounder but the dishwasher can just take care of that so it doesn&#;t add to my workload that much.

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You are not doing enough volume for the rounder to save you any time or money. I don&#;t know what your batch size is but for us 100 doughballs, assuming a mix of sizes, would have been about three batches. One reasonably fast worker could do that in an hour. By the time you add setting up and tearing down using the machine will not save any time.

What we eventually did was take the dough job out of the regular prep cycle and made it separate job for which we paid piece rate per batch. We put a chart on the bulletin board and the &#;dough guy&#; would come in with his own key and make the required number of batches. Over the years some of them chose to do it late at night, others came in early in the morning. With the piece rate the ones that were fast made really good money. Slower guys ended up about where we were anyway paying the cooks to do it on shift.

Some years a couple of cooks would take on that extra opportunity for some $$. Other years we had someone who just did it as a side job. We had one guy that did it for about three years coming in at 4AM after his other job.

We also sometimes had a dough guy do the job on the 4 biggest days of the week and regular cooks do in the afternoon slow time the other days.

You are not doing enough volume for the rounder to save you any time or money. I don&#;t know what your batch size is but for us 100 doughballs, assuming a mix of sizes, would have been about three batches. One reasonably fast worker could do that in an hour. By the time you add setting up and tearing down using the machine will not save any time.What we eventually did was take the dough job out of the regular prep cycle and made it separate job for which we paid piece rate per batch. We put a chart on the bulletin board and the &#;dough guy&#; would come in with his own key and make the required number of batches. Over the years some of them chose to do it late at night, others came in early in the morning. With the piece rate the ones that were fast made really good money. Slower guys ended up about where we were anyway paying the cooks to do it on shift.Some years a couple of cooks would take on that extra opportunity for some $$. Other years we had someone who just did it as a side job. We had one guy that did it for about three years coming in at 4AM after his other job.We also sometimes had a dough guy do the job on the 4 biggest days of the week and regular cooks do in the afternoon slow time the other days.

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