Product Overview
The Dough Divider portions bulk dough into uniform pieces for continuous high-speed baking lines. Designed for precision, it minimizes gluten damage, eliminates material waste, and replaces manual scaling with consistent mechanical dividing.
Specification
|
Model |
Standard |
Scope |
Dimensions |
Voltage / Power |
Net Weight |
|
PC-36 |
30 pcs/time – 36 pcs/time |
30–100g / 20–80g |
480×600×1430 mm |
380V / 0.75KW |
460kg |
Technical Highlights
Volumetric Precision Scaling: Fills the chamber by precise volume, ensuring a weight accuracy of up to ±1-2% (depending on dough type).
Gluten-Protection Stroke: The servo-driven piston operates under controlled low pressure, preventing gas release and maintaining the dough's fermentation structure.
Non-Stop Hopper Feeding: Continuous live-feed hopper stabilizes chamber pressure, preventing weight drift during multi-shift runs.
Sanitary SUS304 Construction: All food-contact zones feature food-grade SUS304 stainless steel, rounded internal radii (easy-clean corners), and tool-free quick-release seals.
RFQ & Selection Guide
To receive a tailored technical blueprint and quote, please specify:
Dough Properties: Dough type, formulation, and hydration percentage (%).
Production Target: Target weight range (grams per piece) & required hourly output (pcs/hr).
Facility Integration: Downstream equipment (e.g., rounder, proofer), available footprint, and local voltage/frequency.
Quality Assurance & Factory Acceptance Test
Every machine undergoes a strict 48-hour pre-shipment verification protocol:
Dynamic weight repeatability & synchronization testing.
PLC logic & electrical safety endurance checks under simulated loads.
Full visual FAT report and video documentation provided prior to balance payment.
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: What is the recommended dough resting time before dividing?
A: For standard fermented dough, a 5 to 10-minute resting period post-mixing is recommended to optimize dough flowability and scaling accuracy.
Q: Can the divider operate continuously in multi-shift production?
A: Yes. The heavy-duty drive system is engineered for 24/7 continuous operation. Main lubrication intervals are required every 2,000 operating hours.
Q: What spare parts are included for wear-and-tear?
A: Every machine ships with a 1-year consumables kit, including food-grade piston O-rings, scraper blades, and replacement proximity sensors.
Q: How long is operator and maintenance training?
A: Daily operators require only 1 day of basic interface training. Maintenance personnel receive a 2-day detailed course covering strip-down cleaning, parameter backup, and routine lubrication.
Q: How is post-warranty technical support and parts supply handled?
A: We guarantee 10-year spare parts availability. Standard components ship via DHL within 48 hours. Remote video diagnostics by our engineers are permanently free; when submitting a request, simply provide the machine serial number and any active PLC alarm codes.
