Artezen - Volumetric Dough Divider

Applications & Use Cases

• Dividing dough for bread production in artisan and industrial bakeries.
• Portioning dough for pastries, rolls, and other baked goods.
• Used in food manufacturing facilities requiring consistent dough weight for high-volume output.
• Suitable for operations needing precise dough division to maintain product uniformity.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 50kg to 200kg per batch, depending on the specific model and manufacturer.

Power supply

Volumetric dough dividers typically require a three-phase electrical supply, commonly 400V, 50Hz, with varying amperage requirements.

Weight range

Units of this type commonly offer a weight range from approximately 50g up to 1000g per piece, adjustable based on product requirements.

Throughput

Throughput rates for volumetric dough dividers typically range from 800 to 2,000 pieces per hour, influenced by dough type and desired weight.

Construction material

These machines are typically constructed from stainless steel for contact parts and painted steel for the frame, ensuring hygiene and durability.

Footprint

The footprint for a volumetric dough divider commonly varies, but buyers should anticipate dimensions of approximately 1000mm x 700mm x 1500mm (LWH) for a standalone unit.

Frequently Asked Questions

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

  The primary benefit is consistent dough portioning by volume, which translates to highly accurate and uniform product weights, crucial for quality control and cost management.

• Is this type of machine suitable for all dough types?

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

• Can the weight range be adjusted easily?

• What safety features are commonly found on these machines?