Product Overview
A volumetric dough divider accurately divides bulk dough into uniform portions using a volumetric measuring system, providing consistent dough weight and continuous feeding for industrial bread and bakery production.
Specification
|
Outlet Quantity |
Outlet Diameter |
Dividing Range |
Capacity (pieces/hour) |
Voltage / Power |
Weight |
|
1P |
80mm |
30–370g |
1000–2700 pcs/hour |
380V / 2.2KW |
450kg |
|
1P |
100mm |
50–700g |
1000–2700 pcs/hour |
||
|
1P |
120mm |
90–1000g |
1000–2700 pcs/hour |
||
|
2P |
60mm |
20–220g |
2000–5400 pcs/hour |
||
|
2P |
80mm |
30–370g |
2000–5400 pcs/hour |
Core Mechanical Innovations
Volumetric Piston Chamber
Vacuum-assisted pistons draw exact volumes into CNC-honed cylinders, guaranteeing strict weight consistency without damaging the internal gas structure.
Micro-Dosing Lubrication Circuit
An integrated multi-point pump targets high-friction zones with food-grade oil, cutting consumption by 60% and preventing heat transfer to the dough.
Low-Stress Handling
The positive-drive rotary intake minimizes shear force during the cutting stroke, keeping the gluten matrix intact to improve final oven spring.
Production Efficiency
Dough Yield Optimization
Operating within a ±1% to 2% accuracy tolerance, the mechanism eliminates manual weighing and drastically reduces product giveaway.
Scalable Output Configurations
Available in 1 to 6-pocket layouts with a variable frequency drive, supporting speeds up to 60 strokes per minute to match industrial lines.
Seamless Line Integration
Adjustable discharge conveyors and PLC interfacing sync the divider as the master pacing unit with downstream rounders and proofers.
Sanitation & Maintenance Protocol
Toolless Quick-Release Design
The front panel and dividing chamber feature a quick-release mechanism, allowing a single operator to strip the cutting zone for cleaning in under 15 minutes.
Washdown-Ready Architecture
IP65-rated electrical enclosures and a heavy-gauge SUS304 stainless steel chassis support fast sanitation without risking electrical faults.
Residue-Free Contact Zones
Hoppers and measuring pockets use optional Teflon coatings or Ni-Resist alloys to resist dough adhesion and prevent bacterial buildup.
Factory & Hard-Power Focused
Timeline & Footprint:
Established in 2013, expanding into a 12,000 square meters manufacturing base strategically situated in Foshan's high-tech industrial center.
Human Resources:
A robust workforce of 400+ employees, including a dedicated engineering division led by national senior baking machinery experts.
Compliance & Intellectual Property:
Operating under strict EU CE Certification standards, supported by multiple proprietary utility and design patents.
Global Reach & Client Base:
Empowering over 3,000 global customers with reliable export capabilities across Europe, Southeast Asia, Northeast Asia, and international markets.
FAQ
Q: How does this division mechanism maintain exact portion consistency?
A: The vacuum-assisted chamber pulls identical dough volumes on every stroke, canceling out differences in batch density.
Q: Will stickier dough batches cause portioning errors?
A: Specialized non-stick elements combined with targeted oil injection ensure smooth, clean dough release from the piston.
Q: Can we switch the scaling weight range after installation?
A: Yes. Operators adjust the piston stroke via control inputs, or swap out sleeve sets for larger product changes.
Q: Does the dividing process affect the temperature of the dough?
A: Forced lubrication creates a protective film that eliminates metal friction, keeping temperature increases under 1°C.
Q: What kind of oil does the automated lubrication circuit use?
A: The system runs on standard NSF H1 food-grade white mineral oil rated for direct, safe food contact.
Q: What is the recommended cleanout procedure for product changeovers?
A: The front assembly opens without tools, allowing operators to wipe down the piston face and cutting knife within minutes.
Q: How do you prevent weight fluctuations when the hopper empties out?
A: The internal intake geometry counteracts top-heavy pressure changes, maintaining consistent weights from start to finish.
Q: How quickly can we get replacement seals or knives if needed?
A: We maintain a full stock of standard wearing components ready for immediate international courier dispatch.
