WP haton - V300 Dough Divider

Applications & Use Cases

• Dividing dough into uniform portions for bread, rolls, and pastries in commercial bakeries.
• Portioning dough for pizza bases and other flatbread products.
• Preparing dough pieces for further processing in high-volume food production lines.
• Use in patisseries and confectioneries requiring consistent dough weights for various baked goods.

Typical Specifications

Typical throughput

For this class of equipment, throughput commonly ranges from 1,000 to 2,000 units per hour, depending on dough type and portion size.

Power supply

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

Dough compatibility

Designed to handle a wide variety of dough types, from stiff bread doughs to softer pastry doughs.

Portion weight range

Typically offers an adjustable portion weight range, which buyers should confirm with the seller for this specific unit.

Material construction

Commonly constructed from stainless steel for food contact areas, ensuring hygiene and durability.

Footprint

For this class of equipment, the footprint is typically compact, suitable for integration into existing bakery layouts.

Frequently Asked Questions

• What maintenance is typically required for a dough divider?

  Routine cleaning after each use, lubrication of moving parts, and periodic inspection of blades and belts are typically required. Specific maintenance schedules should be followed as per the manufacturer's guidelines.

• Can this unit handle different types of dough?

• Is installation complex for a used dough divider?

• What safety features are commonly found on dough dividers?

• How does a dough divider contribute to production efficiency?