Treif - Divider E

Applications & Use Cases

• Dividing dough for bread production in artisan and industrial bakeries.
• Portioning dough for rolls, buns, and other small baked goods.
• Preparing dough pieces for further processing like moulding or proofing.
• Use in patisseries for consistent portioning of dough for pastries.

Typical Specifications

Typical capacity

Units in this class typically handle dough batches from 5 kg up to 30 kg, depending on the specific model and design.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, though single-phase options may exist for smaller models.

Dough weight range

For this type of equipment, individual dough piece weights typically range from 50g to 1000g, adjustable via controls.

Construction material

Often constructed from stainless steel for contact parts and painted steel for the frame, ensuring hygiene and durability.

Footprint

A typical footprint for a standalone divider of this nature would be approximately 600mm x 700mm, with varying height.

Operation

Units are typically semi-automatic, requiring manual loading of dough and often manual removal of divided pieces.

Frequently Asked Questions

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

  Regular cleaning of dough contact surfaces, checking hydraulic fluid levels if applicable, and inspection of seals and cutting blades are common maintenance tasks. Lubrication of moving parts is also essential.

• Can this type of divider handle different dough consistencies?

• Are spare parts generally available for older or unknown manufacturer models?

• What safety features are typically found on dough dividers?

• What is meant by 'Trade sale. AS-IS' for this listing?