PA - Macpan Dough Divider – 2014

Applications & Use Cases

• Dividing dough into uniform portions for bread production.
• Portioning dough for pastries, rolls, and other baked goods.
• Use in small to medium-sized bakeries and patisseries.
• Preparation of dough for further processing like moulding or rounding.

Typical Specifications

Typical capacity

Units of this type commonly handle dough batches suitable for dividing into 20 to 30 portions per cycle, with individual portion weights typically ranging from 50g to 1000g, depending on the model and settings.

Power supply

Macpan dough dividers typically operate on a standard three-phase industrial power supply, commonly 400V, 50Hz, requiring a suitable amperage rating.

Construction material

For hygiene and durability, the contact parts and exterior panels are typically constructed from food-grade stainless steel.

Operation

This class of equipment often features semi-automatic operation, requiring manual loading of the dough block and initiation of the dividing cycle.

Footprint

A Macpan dough divider of this type typically requires a floor space of approximately 600mm to 800mm in width and depth, with a height of around 1000mm to 1200mm.

Safety features

Common safety features include emergency stop buttons and interlocked guards to prevent operation when covers are open.

Frequently Asked Questions

• What type of dough is suitable for this divider?

  Macpan dough dividers are generally designed for a wide range of dough types, including bread dough, pizza dough, and some pastry doughs, provided the consistency is within the machine's operational parameters. Extremely sticky or very stiff doughs may require specific adjustments or pre-treatment.

• How easy is it to clean this equipment?

• Are spare parts readily available for Macpan equipment?

• What maintenance is typically required for a dough divider?

• Can this machine also round the dough?