Sinmag - Manual Square Dough Divider

Applications & Use Cases

• Used in small to medium-sized bakeries for portioning dough prior to shaping.
• Suitable for artisan bakeries and patisseries producing a variety of bread and pastry products.
• Often found in catering kitchens and restaurants that prepare fresh dough in-house.
• Utilised in educational institutions for baking and culinary training.

Typical Specifications

Typical capacity

Manual square dough dividers commonly handle dough blocks ranging from 5kg to 15kg, dividing them into 16 to 36 equal pieces.

Power supply

As a manual unit, this equipment typically requires no electrical power, relying solely on mechanical operation.

Footprint

For this class of equipment, a typical footprint might be around 400mm to 600mm square, plus space for operation.

Construction material

Units are commonly constructed from stainless steel for hygiene and durability, with food-grade plastics for contact parts.

Weight range

Manual dough dividers typically weigh between 30kg and 60kg, making them relatively stable during operation.

Maintenance requirements

Routine cleaning of dough contact surfaces and occasional lubrication of moving parts are typically required.

Frequently Asked Questions

• What is the primary benefit of a manual square dough divider?

  The primary benefit is precise, consistent dough portioning without the need for electricity, offering reliability and ease of use for smaller batches.

• Is this type of divider suitable for all dough types?

• How easy is it to clean a manual dough divider?

• What safety features should I look for?

• Can I adjust the size of the dough pieces?