Dough Divider

Product Specification

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.