Bertuetti Dough Cutter Universal

• Dividing bulk dough into uniform portions for bread, rolls, and pastries.
• Processing various dough types, from stiff bread doughs to softer pastry doughs.
• Use in small to medium-sized bakeries, patisseries, and food production facilities.
• Integration into automated or semi-automated baking lines.

Typical capacity

Throughput for this class of equipment commonly ranges from 500 kg/hr to 1500 kg/hr, depending on dough type and portion size.

Power supply

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

Dough portion range

Dough cutters like this are generally capable of portioning dough from typically 50g up to 1500g, adjustable via settings and cutter heads.

Belt width

The stated 400mm belt width indicates suitability for a range of dough block sizes.

Construction material

Food-grade stainless steel is commonly used for contact parts to ensure hygiene and durability.

Footprint

For this class of equipment, a typical footprint might be around 1500mm to 2500mm in length and 800mm to 1200mm in width.

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

  Regular cleaning of all dough contact surfaces, inspection of belts and cutting blades for wear, and lubrication of moving parts are typically required. Electrical and mechanical components should be checked periodically.

• Can this machine handle different types of dough?

• Are spare parts readily available for Bertuetti equipment?

• What safety features should I expect on a dough cutter?

• How does the additional cutter affect operation?

Dough dividers and rounders are valued for consistent portion control and labour savings in bakery production. Buyers typically prioritize machines in good mechanical condition, with attention to drum wear and seal integrity. Industry sentiment reflects appreciation for reliable, straightforward operation and durability when properly maintained. Used models remain popular due to solid engineering and relatively simple repair requirements. Key considerations include capacity matching and available space.

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