Burford - Pattern Splitter

Applications & Use Cases

• Splitting dough patterns for various baked goods, such as buns, rolls, and cobs.
• Integrating into automated bakery production lines, often after a dough former or proofer.
• Preparing dough pieces for subsequent proofing, baking, or further processing.
• Achieving consistent product sizing and weight for high-volume bakery operations.

Typical Specifications

Typical throughput

For this class of equipment, throughput can typically range from several thousand to tens of thousands of pieces per hour, depending on the specific product and line speed.

Power supply

Commonly found on units of this type, a 3-phase industrial electrical supply (e.g., 400V, 50Hz) would typically be required.

Control system

Units of this nature often feature PLC-based controls for integration with existing production lines and precise pattern splitting.

Construction materials

Typically constructed from food-grade stainless steel for hygiene and durability in bakery environments.

Integration compatibility

Designed for seamless integration with upstream dough processing equipment (e.g., Mecatherm lines) and downstream handling systems.

Splitting mechanism

This unit is described as using water cutting, which is a common method for precise and clean dough separation.

Frequently Asked Questions

• What maintenance is typically required for a pattern splitter?

  Routine maintenance commonly involves cleaning the cutting mechanism, checking for wear on moving parts, and ensuring proper alignment. For water cutting systems, water quality and nozzle maintenance are also important.

• Can this unit be integrated into any existing bakery line?

• What types of products can a pattern splitter handle?

• What are the benefits of water cutting for dough?

• Is specialist training required to operate a pattern splitter?