- 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.