Dough Divide

Product features
This dough divider adopts precision hydraulic volumetric cutting as a
core driving mechanism. Modular stainless steel construction is applied
throughout the machine. All dough contacting parts including feeding
hopper, metering chamber and outlet conveyor are fabricated with food
grade stainless steel. Rounded polished joints eliminate sanitary dead zones
to satisfy strict sanitation and traceability standards of food manufacturing.
The integrated sealed hydraulic unit uses fully isolated routing separate from
dough processing zones to eliminate hydraulic oil leakage contamination
risk. High accuracy displacement sensors fitted on hydraulic cylinders
regulate discharge volume to achieve weight error within ±1g for highly
uniform divided dough pieces. Five built-in dividing programs for 1P to 5P
modes are accessible via touch HMI. Frequently used recipes can be saved
inside controller to drastically reduce changeover adjustment duration.
Large inclined hopper with mirror polished inner surface reduces dough
adhesion, paired with internal pusher assemblies to prevent bridging and
feeding interruption even for soft high moisture dough. Fixed conveyor
height of 750mm above ground matches inlet elevation of mainstream
dough rounders, tray loaders and proofers for direct line integration without
extra lifting equipment. Heavy duty adjustable leveling feet compensate
uneven workshop floors to reduce operational vibration and protect delicate
hydraulic and electric parts. The machine is calibrated for dough moisture
55%-80%, covering firm French style dough and soft high hydration toast
dough. Independent cooling structures for electric and hydraulic assemblies
support round-the-clock industrial production. Brushed anti-rust stainless
steel shell resists flour dust and humid air corrosion to deliver superior
durability compared with carbon steel dividers.

Product advantages
For B-end clients including industrial bakery chains, central kitchens,
frozen pastry manufacturers and commercial bakeries, this automatic dough
divider replaces manual cutting work and cuts labor workload of this process
by 60%, easing industry-wide points such as skilled worker shortage and
rising labor expenses. Manual division brings inconsistent weight and
uneven dough compression, while this machine maintains stable ±1g weight
tolerance to deliver uniform dough pieces across batches. It eliminates
material waste and uneven finished product size after baking, stabilizes
product quality to strengthen brand reputation. Full mechanical division
minimizes direct hand contact with dough, lowering microbial
contamination risks that trigger abnormal fermentation and product
spoilage. It helps manufacturers pass food safety audits from supermarkets
and catering supply chain partners smoothly to unlock high-value
cooperative channels. Reduced microbial exposure also extends the shelf life
of finished goods and creates more tolerance for storage and transportation.
Wide moisture compatibility accommodates bread, sourdough, toast,
steamed bun and dinner roll production; one unit serves multiple production
lines to reduce investment on dedicated dividing equipment. Multiple
output settings adapt to operation scales: low speed for small bakeries, high
speed for mass industrial production to maximize equipment utilization.
Standard conveyor height enables seamless integration with upstream
dough mixers and downstream rounders to build fully automated lines and
cut internal material handling labor. Reliable mass production supports large
custom orders, improves operational capacity, and builds competitive edges
over peer manufacturers through lower labor input and consistent product quality.

Specifications
Power voltage Output(/H) Size(mm) Weight Moul Height range (g) 1.6kw 380V 50HZ 1900 3800 5700 7600 9500 L:880 W:1200 H:1500 480kg 8-40 10-60 25-110 50-250 100-500

from groundto conveyor belt(mm)

750

FAQ
1. Q: Can the machine divide the filled dough with solid stuffing?
A: This unit is engineered for plain dough only. Solid fillings easily jam
feeding and cutting assemblies. We recommend dividing plain dough first
then performing filling procedures separately.
2. Q: How long does it take to switch between different dividing modes?
A: Preset parameters are stored inside the touch control system. Mode
change normally takes several minutes by calling saved settings.
3. Q: Can custom extra dividing channels such as 6P be manufactured?
A: Standard options cover 1P-5P. Custom channel development can be
evaluated upon formal requirement submission.
4. Q: How does dough temperature impact dividing precision?
A: Excessively warm dough softens and changes flow behavior.
Maintain dough temperature around 22-28℃ to secure stable dividing
accuracy.
5.Q: Will uneven floor degrade dividing precision?
A: Adjustable leveling feet correct machine horizontal alignment; normal
floor unevenness will not create notable accuracy loss after proper leveling.
6. Q: Is frequent workstation relocation supported?
A: The heavy machine is designed for fixed installation. Use forklift for
relocation, when necessary, re-level feet before restarting production.
7. Q: Will long continuous operation greatly reduce dividing precision?
A: Robust hydraulic cooling plus regular oil change and cavity cleaning
preserve ±1g accuracy long term.
8. Q: Can foot pedal discharge control be retrofitted?
A: Custom foot pedal control modules are available upon request.
9. Q: What about operational noise levels?
A: Built-in hydraulic noise reduction keeps noise within standard industrial
workshop limits; standalone sound insulation is unnecessary.
10. Q: What packaging is used for machinery shipment?
A: Shock protected solid wooden crates are utilized to safeguard
precision hydraulic and electric assemblies during transit.