Erika Record - BDM – 30 Piece

Applications & Use Cases

• Dividing and rounding dough for bread production in artisan bakeries.
• Portioning dough for rolls, buns, and other small baked goods in commercial kitchens.
• Preparing uniform dough balls for pizza bases in pizzerias and food service operations.
• Batch processing of dough in patisseries for consistent product sizing.

Typical Specifications

Typical capacity

This class of equipment typically processes 30 dough pieces per cycle, with individual piece weights commonly ranging from 30g to 100g.

Power supply

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

Footprint

For this class of equipment, a typical footprint is approximately 600mm x 700mm, not including space for operation and maintenance.

Construction material

Commonly, the main body is constructed from painted steel, with dough-contact parts often made from stainless steel or food-grade plastics.

Weight range per piece

Typically, individual dough pieces can be adjusted within a range, often between 30g and 100g, depending on the specific head configuration.

Operation

This type of machine typically operates semi-automatically, requiring manual loading of the dough and removal of the divided and rounded pieces.

Frequently Asked Questions

• What maintenance is typically required for a dough divider/rounder?

  Routine cleaning of dough-contact surfaces, checking oil levels in hydraulic systems (if applicable), and inspection of seals and moving parts are commonly required. Lubrication of mechanical components is also typical.

• Can this machine handle different types of dough?

• Are spare parts readily available for older models?

• What safety features are commonly found on these units?

• How do I ensure consistent piece weight and rounding?