- Typical capacity
- For this class of equipment, throughput typically ranges from 500 to 2,000 pieces per hour, depending on the specific model and dough characteristics.
- Power supply
- Units commonly require a 3-phase electrical supply, typically 400V, 50Hz, with power consumption varying by motor size.
- Dough type suitability
- Specifically designed for high-hydration, sticky doughs characteristic of ciabatta, minimising stress and maintaining open crumb structure.
- Weight range
- Commonly found units can divide dough pieces typically ranging from 100g to 1000g, adjustable to specific product requirements.
- Construction material
- Typically constructed from stainless steel for hygiene and durability, particularly for contact parts.
- Footprint
- A ciabatta divider for commercial use typically requires a floor space of approximately 1.5m x 1m, though this can vary.