Mondial Forni - Volumetric Dough Divider

Applications & Use Cases

• Dividing dough into uniform portions for bread production.
• Portioning dough for rolls, buns, and other baked goods.
• Use in artisan bakeries, industrial bakeries, and patisseries.
• Preparation of dough for further processing such as moulding or proofing.

Typical Specifications

Typical capacity

For this class of equipment, throughput commonly ranges from 1,000 to 2,500 pieces per hour, depending on dough weight and consistency.

Power supply

Units of this type typically operate on a 3-phase electrical supply, commonly 400V, 50Hz, with power consumption in the range of 1.5 to 3 kW.

Dough weight range

As specified for this unit, 260 – 1050G. Volumetric dividers commonly offer a broad weight range, adjustable via mechanical settings.

Footprint

A typical volumetric dough divider requires a floor space of approximately 1.5m x 1m, though this can vary with specific models and configurations.

Construction materials

Commonly, contact parts are made from food-grade stainless steel for hygiene, with the main frame often constructed from painted mild steel or stainless steel.

Dough hopper capacity

For this class of equipment, hopper capacities typically range from 50 kg to 150 kg, allowing for continuous operation between refills.

Frequently Asked Questions

• What is the primary advantage of a volumetric dough divider?

  Volumetric dough dividers are valued for their ability to accurately and consistently portion dough by volume, leading to uniform product weights and reduced waste.

• Can this machine handle different types of dough?

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

• What is the difference between 'as-is' and 'refurbished'?

• Is this unit suitable for gluten-free dough?