The disadvantage of conventional devices for rolling webs of dough resides in the fact that, when thick dough is wound on, the conveyor belt pressing the dough onto the reel is pivoted away too late, which results in blocking of the reel, or alternatively the release angle for the conveyor belt is reached before the first loop of dough is wound onto the reel, in which case a further winding-on operation is made impossible. In the case of thin dough, the conveyor belt is swung away too late, the consequence of which is that too many coils lie too tightly one upon the other, and hence the dough tends to adhesion, which causes problems in unreeling. In the device according to the invention for rolling a sheet of dough, the pivoting of a deflection roller (20) with the conveyor belt (19) running around it, and of a contact roller (25) from a position of readiness of A into a rest position B, is optimised both for thick and for thin dough. In the case of thick dough the pivoting operation takes place after a coil has been wound onto the reel (18). In the case of thin dough, the pivoting operation takes place after about two windings of the dough on the reel (18). …IMAGE…
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