- Typical capacity
- Units of this class typically handle dough weights from 100g to 1500g per piece, with throughput commonly ranging from 600 to 1800 pieces per hour, depending on dough type and desired weight.
- Power supply
- For industrial equipment of this nature, a 3-phase electrical supply (e.g., 400V, 50Hz) is commonly required.
- Dough type suitability
- Designed specifically for high-hydration, soft doughs such as ciabatta, but often adaptable for other similar artisan bread doughs.
- Construction material
- Typically constructed from stainless steel and food-grade polymers for hygiene and durability in a bakery environment.
- Footprint
- For this class of equipment, a typical footprint might range from 1.5m to 2.5m in length and 0.8m to 1.2m in width, not including outfeed conveyors.
- Weight accuracy
- Modern dividers of this type are designed for high weight accuracy, typically within a small percentage tolerance, to ensure consistent product size.