Damak - DVD1000M

Applications & Use Cases

• Dividing dough for bread, rolls, and pastries in bakeries.
• Portioning dough accurately for consistent product size in industrial food production.
• Used in pizzerias and patisseries requiring uniform dough portions.
• Suitable for high-volume production lines in commercial baking operations.

Typical Specifications

Typical capacity

Units in this class typically handle dough weights from 50g to 1000g per piece, with throughput often ranging from 1,000 to 2,000 pieces per hour.

Power supply

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

Footprint

For this class of equipment, dimensions are typically around 700-900mm (width) x 1000-1200mm (depth) x 1500-1800mm (height), requiring adequate space for operation and maintenance.

Dough type suitability

Generally designed for a wide range of yeast-leavened doughs, from soft to medium consistency. Specific models may have limitations on very stiff or very wet doughs.

Materials of construction

Contact parts are typically made from food-grade stainless steel for hygiene and durability, with the main frame often constructed from painted steel or stainless steel.

Weight accuracy

For this type of divider, weight accuracy is commonly within +/- 5% of the target weight, depending on dough consistency and machine calibration.

Frequently Asked Questions

• What maintenance is typically required for a dough divider of this type?

  Routine cleaning of dough contact parts, checking and lubricating moving components, and periodic inspection of belts and blades are generally required. Refer to the manufacturer's manual for specific schedules.

• Can this machine handle different dough consistencies?

• Is specialist installation required?

• What safety features are commonly found on these units?

• Are spare parts readily available for unknown manufacturer models?