Damak - Damak DVD1000M

Applications & Use Cases

• Artisan bakeries use these machines to portion dough for bread, rolls, and pastries.
• Pizzerias utilise dough dividers and rounders to prepare consistent bases quickly.
• Industrial bakeries integrate these units for high-volume production of various baked goods.
• Food service operations benefit from consistent dough portioning for efficiency and product uniformity.

Typical Specifications

Typical capacity

Units in this class typically handle dough batches ranging from 10 kg to 30 kg, dividing them into portions of 50g to 1000g.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with power consumption varying based on motor size.

Throughput

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

Construction material

Typically constructed from stainless steel for food contact areas and robust painted steel for the frame, ensuring hygiene and durability.

Footprint

A unit of this type commonly occupies a floor space of approximately 700mm x 800mm to 1000mm x 1200mm.

Dough type suitability

Generally suitable for a wide range of dough types, from soft to medium-stiff, though very sticky or extremely stiff doughs may require specific adjustments.

Frequently Asked Questions

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

  Regular cleaning of dough contact parts, checking oil levels in hydraulic systems (if applicable), and inspecting wear parts like blades and rounding cones are common maintenance tasks. Lubrication of moving parts is also typically required.

• Can this machine handle different dough portion sizes?

• Is specialist installation required for a Damak DVD1000M?

• What are the common wear parts on a dough divider and rounder?

• How does a dough divider and rounder improve efficiency?