Sottoriva - Sottoriva - Ciabatta Divider

Applications & Use Cases

• Artisan bakeries producing ciabatta and similar high-hydration doughs.
• Industrial bakeries requiring automated division of sticky doughs.
• Food manufacturing facilities specialising in bread products.
• Wholesale bakeries supplying cafes and restaurants with speciality breads.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 600 to 2,000 pieces per hour, depending on dough consistency and desired weight.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Dough type suitability

Specifically designed for high-hydration, sticky doughs such as ciabatta, focaccia, and other artisan breads.

Weight range

Typically capable of dividing dough pieces from 100g to 1,000g, though specific ranges vary by model.

Construction material

As stated, this unit features all stainless steel construction, which is standard for food contact machinery to ensure hygiene and durability.

Footprint

A ciabatta divider commonly requires a floor space of approximately 1,500mm to 2,500mm in length and 800mm to 1,200mm in width.

Frequently Asked Questions

• What is a ciabatta divider?

  A ciabatta divider is a specialised piece of bakery equipment designed to gently divide high-hydration, delicate doughs without damaging their structure, which is crucial for the open crumb of ciabatta.

• Why is stainless steel construction important for this equipment?

• Can this machine handle other types of dough?

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

• What should I consider when buying a used ciabatta divider?