Stop compromising speed for consistency; this semi-automatic dough divider and rounder delivers measured portions at high throughput while maintaining uniform dough integrity and precise weight control. Designed for high-volume production environments, this floor model processes up to 5000 pieces per hour with a 36-part dividing head and dual paddles, enabling steady output during peak shifts. Engineered construction uses solid cast iron and heavy gauge steel to sustain continuous operation in busy kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the 625PLUS before service. Remove dough paddles and wash with mild detergent; rinse and dry. Clean dividing head and exterior with non-abrasive cleaner. Scrape and degrease vents and conveyor paths to prevent buildup. Inspect seals and fasteners; tighten as needed. Sanitize food-contact parts per CSA guidelines. Run a test cycle after reassembly. Regular cleaning reduces contamination, fire risk, energy use, equipment wear, and inspection failures.#@@#Additional Info#@#Oliver 625PLUS semi-automatic dough divider/rounder produces up to 5,000 pieces per hour with 1.0–2.75 oz. portions, a 36-part head, two paddles, solid cast iron, steel frame, white finish, NSF and cULus listed, Made in USA.#@@#General Info#@#Description #@#
Stop compromising speed for consistency; this semi-automatic dough divider and rounder delivers measured portions at high throughput while maintaining uniform dough integrity and precise weight control. Designed for high-volume production environments, this floor model processes up to 5000 pieces per hour with a 36-part dividing head and dual paddles, enabling steady output during peak shifts. Engineered construction uses solid cast iron and heavy gauge steel to sustain continuous operation in busy kitchens.
#@@# Portion Range#@#
Handle portion sizes from 1 ounce to 2.75 ounces with repeatable accuracy for menus that require small roll or bun formats. Operators achieve consistent results batch after batch, reducing trimming and rework during finishing and proofing.
#@@# Production Capacity#@#
Support line demands with output rated up to 5000 pieces per hour, keeping service lines moving in bakery, commissary, or institutional settings. Managers gain predictable throughput figures for scheduling labor and oven loading.
#@@# Dividing Head#@#
Employ a 36-part dividing head to create uniform pieces across each cycle, improving downstream proofing and bake uniformity. Technicians benefit from straightforward part geometry that simplifies cleaning and inspection.
#@@# Drive And Controls#@#
Use an electric semi-automatic control scheme that balances operator input with automated cycle timing to increase speed without sacrificing control. Maintenance teams will find fewer complex electronics, lowering diagnostic time and spare part requirements.
#@@# Durable Frame#@#
Rely on solid cast iron components and heavy gauge steel frame construction to resist wear under continuous operation in commercial kitchens. Facilities experience reduced downtime and extended service life compared with lighter duty units.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service personnel should inspect the Oliver 625PLUS divider/rounder weekly for belt tension, pulley alignment, and secure fasteners. Lubricate designated bearings with food-grade grease per manufacturer intervals and clean paddles and dividing head after each shift using warm water and mild detergent; sanitize and air dry to prevent corrosion. Verify electrical connections and strain relief annually; replace worn seals and gaskets immediately to maintain performance and CSA compliance.