Dough Divider

Product features
The main frame and dough contact components are precision
fabricated from food-grade stainless steel with brushed passivated surfaces,
resisting corrosion from acid-base detergents and high-temperature
washing steam to support frequent workshop sanitization and satisfy HACCP
food safety standards. All key components adopt modular architecture; core
hydraulic assemblies, cutting modules and conveyor units can be
disassembled individually for spare part replacement and cavity cleaning
without full machine teardown, greatly lowering maintenance difficulty. The
built-in hydraulic drive system delivers steady extrusion force for portioning,
restricting weight tolerance within ±1g, which outperforms conventional
mechanical dividers. Uniform hydraulic damping avoids severe compression
damage to gluten networks, enabling processing of high-hydration, soft,
high-fat and high-sugar dough variants for universal dough compatibility.
The industrial touchscreen stores abundant cutting programs for one-click
automatic operation. Five preset working modes cover distinct weight
ranges and throughput levels to adapt to variable production orders. The
food-grade blue outlet conveyor keeps a fixed 750mm discharge height for
seamless integration with downstream rounding, tray loading and proofing
machinery. Heavy-duty structural reinforcement includes oil filters and
pressure relief valves for hydraulic circuits to prevent precision drift from oil
pressure fluctuation. Electric cabinets are physically separated from
hydraulic compartments to shield electronics from flour and moisture.
Lockable casters support flexible relocation and stationary installation,
securing stable performance during prolonged mass production.

Product advantages
This hydraulic dough divider serves medium and large bakeries, chain
central kitchens, frozen dough manufacturers and hamburger bun
producers, delivering measurable returns on productivity, quality control
and long-term capital investment. The ±1g portion weight consistency
drastically reduces defective products caused by uneven dough mass,
cutting raw material waste of flour, yeast and oil. Maximum throughput of
9500 units per hour replaces multiple manual portioning stations to reduce
labor expenditure and mitigate bakery staffing shortages. Universal dough
compatibility allows one single machine to handle sweet bread, artisan
loaves, toast, hamburger buns and more, eliminating capital spending on
multiple dividers and saving factory floor space. Touchscreen automated
operation lowers operator skill requirements; entry-level staff can operate
after basic training to avoid high wages for experienced manual portioning
workers. Modular spare parts enable in-house maintenance to cut third
party service fees. Standard 750mm discharge height matches mainstream
downstream bakery equipment for affordable automation upgrade of
legacy production lines. Food-grade construction passes strict food safety
audits to qualify manufacturers as approved bulk suppliers for supermarket
and fast-food chains. Despite higher upfront cost than basic mechanical
dividers, superior throughput and minimal material waste deliver fast return
on investment, making it ideal for long-term large-scale production facilitie,

Specifications

Power voltage output Size Weight
0.4kw 380v/50hz 9000/h l:850 w:1150 h:1350 205kg 220kg
FAQ
1. Q: Does ±1g tolerance apply to all working modes?
A: All modes achieve ±1g precision under standard operation; periodic sampling
calibration preserves long-term accuracy.
2. Q: Can the outlet conveyor connect with existing rounders?
A: The 750mm standard height matches mainstream rounders; adapter chutes are
available for line integration.
3. Q: Can casters be locked for stationary operation?
A: Brake-equipped casters secure machine position after relocation to eliminate
shifting during cutting.
4. Q: Will flour dust shorten hydraulic system lifespan?
A: Sealed hydraulic compartments block dust ingress; routine filter maintenance
prevents premature wear.
5. Q: Does closed-loop hydraulic pressure require frequent manual adjustment?
A: Automatic pressure stabilization works for routine production; minor tuning is
only needed when switching dough recipes.
6. Q: Can chilled proofed dough be divided directly?
A: Create dedicated recipes to adjust hydraulic pressure and cutting speed for cold
dough processing.
7. Q: Does mode change require extended downtime?
A: Select target mode via touchscreen for several-second parameter switching with
minimal production
8. Q: Can you supply line integration layout proposals?
A: Our engineering team provides customized integration drawings based on client
workshop layout after order confirmation.
9. Q: What is flour ingress risk for hydraulic compartments?
A: Fully sealed hydraulic housings are only opened for maintenance to block dust
entry during production.
10. Q: Can production logs be exported for traceability?
A: USB export of output, fault and pressure records supports food traceability
documentation.