Commercial 26-Piece Semi-Automatic Dough Divider and Rounder – 50–150 g

Description

This semi-automatic dough divider and rounder is designed for commercial bakeries, food-production facilities, restaurants, central kitchens and other businesses that regularly prepare portioned dough products. The machine combines dough dividing and rounding into a compact batch-processing system, helping operators produce consistently sized dough balls in considerably less time than manual cutting and hand rounding. The standard configuration divides one prepared dough batch into 26 individual portions. After the dough has been loaded into the dividing tray, the dividing head applies pressure and separates the batch into equal sections. The motor-driven rounding mechanism then uses controlled eccentric movement to shape the divided portions into rounded dough balls. This combined dividing and rounding process helps improve product consistency by reducing variations in portion size and shape. More uniform dough portions support consistent proofing, baking time, finished dimensions and presentation across each production batch. The machine is classified as semi-automatic because an operator must weigh and load the main dough batch, position the dividing tray and control the dividing and rounding sequence. The machine assists with the actual separation and rounding process but does not continuously receive dough from a hopper. The 26-piece configuration is generally suited to medium-sized portions used for hamburger buns, sandwich rolls, pizza dough balls and similar bakery products. Portion weight depends on the quantity of dough loaded into the tray and the installed dividing head. The dough must be correctly mixed, rested and prepared before it is placed into the machine. Specification Details Product Type Semi-automatic dough divider and rounder Standard Configuration 26-piece dividing head Portions per Batch 26 dough portions Approximate Portion Range 50–150 g per portion Approximate Batch Capacity 1.3–3.9 kg of dough per batch Typical Processing Cycle 6–10 seconds per batch Dividing Method Geometric equal-portion division Rounding Method Motor-driven eccentric rounding movement Operating Method Manual loading and control with powered rounding Rated Power 0.75 kW Electrical Supply 220 V or 380 V Rated Frequency 50 Hz Machine Dimensions 740 × 570 × 2,100 mm Packing Dimensions 805 × 730 × 1,520 mm Packing Volume 0.9 m³ Net Weight 330 kg Gross Weight 350 kg Main Frame Heavy-duty metal construction Product-Contact Components Food-contact metal components; exact grade to be confirmed Dividing Head 26-portion cutting configuration Dividing Tray Removable moulding and rounding tray Portion Adjustment Controlled through the total dough weight loaded per batch Mobility Floor-standing configuration Suitable Dough Soft and medium-consistency prepared dough Recommended Operation Commercial batch production Control Type Mechanical and electrical semi-automatic control Dough Feeding Manual batch loading Dough Discharge Manual removal after dividing and rounding Required Operator One trained operator