Sinmag - Sinmag - Manual Rounder Divider – ROUND SM5-30

Applications & Use Cases

• Used in bakeries and pizzerias for portioning and shaping dough.
• Suitable for producing rolls, buns, and pizza bases.
• Often found in small to medium-sized food production facilities.
• Applicable for operations requiring consistent dough piece weight and shape.

Typical Specifications

Typical capacity

Units of this class commonly divide dough into 15 to 30 pieces per cycle.

Dough weight range

For this type of manual rounder divider, individual dough piece weights typically range from 30g to 200g.

Power supply

Manual rounder dividers, such as this model, typically require no electrical power for operation.

Footprint

Units of this size commonly have a compact footprint, suitable for smaller production areas.

Construction materials

Typically constructed from food-grade stainless steel and other durable materials for hygiene and longevity.

Operation

Manual operation involves a lever system for dividing and rounding the dough.

Frequently Asked Questions

• What maintenance is typically required for a manual rounder divider?

  Routine cleaning after each use is essential. Periodic lubrication of moving parts and inspection of blades for wear are also recommended.

• Can this type of machine handle different dough types?

• Is specialist training required to operate a manual rounder divider?

• What are the benefits of a manual rounder divider over an automatic one?

• How does the 'ex-display model' status affect the unit?