Product Overview
The Semi-Automatic Dough Divider and Rounder efficiently partitions and rounds bulk dough into perfectly uniform, tension-sustained dough balls. Engineered for mid-sized commercial bakeries and pastry production, it bridges the gap between manual scaling and fully automatic lines-boosting hourly output while ensuring product consistency.
Specification
|
Model |
Standard |
Dimensions |
Voltage / Power |
Net Weight |
|
PC-30 |
30 pcs/time |
640×540×2100 mm |
380V / 0.75KW |
380kg |
Technical Highlights
Precision Weight Accuracy: Mechanical division ensuring a portion tolerance of within ±2-3g (depending on dough density).
Dual-Action Processing: Pressing, dividing, and rounding are integrated into a single continuous cycle, completing one batch in 10–15 seconds.
Interchangeable Moulding Plates: Quick-change dividing plates allow flexible switching between different portion configurations on the same chassis.
Industrial Sanitary Build: Food-contact zones are constructed from certified SUS304 stainless steel (SUS316 optional) with premium food-grade rounding plates to eliminate sticking.
Application Scope
Optimized for yeast-based doughs with hydration levels ranging from 50% to 65%:
Products: Hamburger buns, dinner rolls, pizza bases, brioche, and sweet buns.
Facilities: Central bakery kitchens, pastry manufacturing plants, and commercial food processors.
Customization Options
|
Parameter |
Standard Specifications & Options |
|
Division Options |
20, 30, 36, or 40 pieces per cycle |
|
Dough Weight Range |
30g – 100g or 50g – 180g (Configured by plate selection) |
|
Electrical System |
220V / 380V / 415V (50Hz / 60Hz, 3-Phase or Single-Phase) |
|
Control & Identity |
English/Multilingual interface UI; OEM branding & custom nameplates available |
Quality Assurance & Export Standards
Component Compliance: All critical electrical components are certified under CE / UL standards.
Pre-Shipment FAT: Every unit undergoes a 4-hour continuous trial run using live test dough to verify scaling tolerance and rounding roundness.
Export Packaging: Encased in heavy-duty, ISPM-15 compliant fumigation-free plywood crates with internal anti-vibration film shielding.
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: Does this machine require a compressed air connection?
A: No. This is a fully electromechanical model utilizing a heavy-duty motor and mechanical linkage. It is entirely plug-and-play and does not require an external air compressor.
Q: How long does it take to switch dividing plates for different weights?
A: Changing the interchangeable dividing plate takes less than 3 minutes and requires no specialized tools, allowing rapid transitions between different product lines.
Q: What are the daily maintenance and cleaning requirements?
A: The dividing head features a quick-release design for daily dry-wiping (approx. 10 mins). Mechanical moving parts require standard food-grade grease lubrication every 160 operating hours.
Q: Can this machine handle high-hydration or sticky doughs (>70%)?
A: This mechanical divider is optimized for standard bakery doughs (50%-65% hydration). For ultra-high hydration or highly sticky artisan doughs, please contact our engineering team to discuss customized non-stick coatings.
Q: What is the electrical protection rating, and can it withstand wet cleaning?
A: The electrical cabinet is rated at IP54 to protect against flour dust and light splashes. The mechanical dividing head can be wiped down or cleaned with dough scrapers, but direct high-pressure water jetting on the chassis is prohibited.
Q: What is the lead time for standard models versus customized configurations?
A: Standard specifications (220V/380V, standard division plates) ship within 15 calendar days from deposit confirmation. Customized voltage configurations or bespoke dividing plate weights require 25 to 30 days for precision manufacturing and tuning.
Q: How does the machine handle tension and structural damage to the dough during the rounding stage?
A: The rounding stroke simulates manual palm-rolling with a fixed eccentric orbital path. By controlling the rounding duration to 3–5 seconds per cycle, it creates a tight outer skin and uniform surface tension without tearing the gluten network.
Q: Are the wearing parts (such as rounding plates) universally compatible, or must they be purchased from you?
A: The internal mechanical bearings and electrical relays are standard global brands (e.g., Schneider, NSK) available locally. The specific dividing knives and rounding plates are proprietary high-precision components; we supply these directly and guarantee 48-hour dispatch from our factory stock.
Q: What international certifications does this machine hold for customs clearance in regions like Europe or America?
A: The equipment fully carries the EU CE Marking and conforms to the Machinery Directive 2006/42/EC and EN 1674 (Safety standard for commercial dough dividers). Full declaration documentation and circuit diagrams are enclosed in the shipping crate for seamless customs clearance.
