Record Dough Divider

• Dividing dough into uniform portions for bread production.
• Portioning dough for pastries, rolls, and other baked goods.
• Use in small to medium-sized bakeries and patisseries.
• Preparation of dough for further processing such as moulding or proofing.

Typical division count

This unit is specified as 30 divisions; other Record models commonly offer 20 to 36 divisions.

Dough weight range

Typically, units of this class can handle total dough batches from 2kg to 10kg, divided into individual portions.

Power supply

Commonly 3-phase, 400V, 50Hz, though some smaller models may be single-phase. Buyers should verify for this specific unit.

Construction material

Units typically feature a painted steel frame, with dough contact parts often in stainless steel or food-grade plastic.

Footprint

For this class of equipment, a typical footprint is around 600mm x 700mm, with a height of approximately 1000mm.

Operation

Typically semi-automatic, requiring manual loading of dough and activation of the dividing mechanism.

• What is meant by '30 division'?

  This indicates the machine divides a single batch of dough into 30 equally sized pieces in one operation. This is a common division count for many bakery applications.

• Is this unit suitable for all types of dough?

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

• Can the division weight be adjusted?

• What should I look for when inspecting a used dough divider?

Dough dividers and rounders are valued in bakeries for their consistency and labour savings. Buyers typically prioritize robust construction and reliable portioning accuracy when selecting used models. Industry sentiment reflects appreciation for machines that handle various dough types without jamming. Common strengths include durability of mechanical components and straightforward maintenance. Potential buyers should inspect wear on rollers and dividing mechanisms, verify motor function, and confirm spare parts availability before purchase.

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