WP haton - V300 Dough Divider

Applications & Use Cases

• Dividing dough for bread production in commercial bakeries.
• Portioning dough for pastries and rolls in patisseries.
• Creating uniform dough pieces for pizza bases in pizzerias.
• Processing dough for various baked goods in industrial food production lines.

Typical Specifications

Typical throughput

Units of this class commonly achieve up to 1500 units per hour, depending on dough type and desired weight.

Dough compatibility

V300 models are typically designed to handle a wide range of dough types, from firm to softer consistencies.

Weight range

For this class of equipment, individual dough piece weights are typically adjustable, often within a range of 50g to 1000g, but this varies by specific configuration.

Power supply

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

Construction materials

Components in contact with dough are generally made from food-grade stainless steel for hygiene and durability.

Footprint

Dough dividers in this category typically require a moderate floor space, often around 1.5m x 1m, plus operational clearance.

Frequently Asked Questions

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

  Routine cleaning, lubrication of moving parts, and inspection of belts and cutting mechanisms are typically required. Seals and blades may need periodic replacement depending on usage.

• Can this machine handle different types of dough?

• Is specialist installation required for a V300 Dough Divider?

• How accurate are the dough divisions typically?

• What safety features are commonly found on these machines?