Benier - 180 Pocket Intermediate Prover And Dough Divider

Applications & Use Cases

• Used in bakeries for dividing bulk dough into precise portions.
• Essential for proving dough pieces in a controlled environment before shaping or baking.
• Integral to automated bread and roll production lines.
• Suitable for producing a consistent range of baked goods, including loaves, rolls, and buns.

Typical Specifications

Typical capacity

Intermediate provers of this class typically feature 120 to 240 pockets, with this unit having 180 pockets, allowing for significant throughput.

Dough weight range

Dough dividers commonly handle individual dough piece weights ranging from 50g to 1000g, depending on the specific tooling.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Construction material

Frames are typically constructed from robust steel, with dough contact parts often made from food-grade stainless steel or approved plastics for hygiene.

Throughput

For this class of equipment, throughput can range from 1,000 to 3,000 pieces per hour, depending on dough type and cycle time.

Footprint

Intermediate provers and dividers can have a substantial footprint, typically requiring several square metres of floor space.

Frequently Asked Questions

• What is an intermediate prover used for?

  An intermediate prover allows dough pieces to rest and ferment for a short period after dividing and before final shaping. This process relaxes the gluten, making the dough easier to work with and improving the final product's texture.

• How does a dough divider work?

• What maintenance is typically required for this type of equipment?

• Can this equipment handle different types of dough?

• Is this unit suitable for an automated production line?