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?

Manual square dough dividers are generally suitable for a wide range of doughs, including bread, pizza, and pastry doughs, provided the dough consistency is appropriate for mechanical division.

How easy is it to clean a manual dough divider?

Cleaning is typically straightforward, involving the removal of dough residue from the cutting blades and surfaces, often with a damp cloth and mild detergent.

What safety features should I look for?

Key safety features commonly include robust construction, stable base, and ergonomic handles to prevent strain during operation. Always operate according to manufacturer guidelines.

Can I adjust the size of the dough pieces?

For this type of divider, the number of pieces is fixed by the grid design (e.g., 16, 20, 30 pieces). The weight of each piece is adjusted by varying the total dough block weight.

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Sinmag - Sinmag - Manual Square Dough Divider

Name: Sinmag - Manual Square Dough Divider
Brand: Sinmag
SKU: 4117
Availability: InStock

Price: Contact seller for price

Ex-display Manual Square Dough Divider. Never used.

Pennsylvania, United States

8,794 km away

Model Number

Manual Square Dough Divider

Stock Number

4117

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

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

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

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.