Stop sacrificing consistency for speed. This manual dough divider efficiently handles high daily throughput while preserving uniform portion weight and shape, supporting steady production in bakeries, pizzerias, and wholesale kitchens. Its enamel finish resists staining and simplifies cleanup, helping teams maintain hygiene without adding steps to the workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and lock the divider before cleaning. Remove dough residues with a scraper, then wash parts in warm, soapy water and rinse. Sanitize food-contact surfaces with an approved solution; air dry completely. Wipe exterior enamel with a non-abrasive cloth and mild detergent. Clean nearby vents and surfaces to reduce grease buildup. Inspect seals and moving parts; lubricate per manual to prevent wear and breakdowns.#@@#Additional Info#@#Omcan USA’s 10839 manual dough divider has a 3.6 lb. capacity, white enamel finish, and cuts up to 30 pieces per cycle.#@@#General Info#@#Description #@#
Stop sacrificing consistency for speed. This manual dough divider efficiently handles high daily throughput while preserving uniform portion weight and shape, supporting steady production in bakeries, pizzerias, and wholesale kitchens. Its enamel finish resists staining and simplifies cleanup, helping teams maintain hygiene without adding steps to the workflow.
#@@# Capacity Control#@#
Engineers designed the unit to divide up to 6.6 pounds of dough into 30 equal pieces, enabling precise batch scaling and predictable yields. Operators achieve consistent piece weight with each cycle, which reduces waste and streamlines proofing and baking schedules.
#@@# Manual Operation#@#
Mechanics rely on a manual power system that eliminates electrical dependency, allowing placement where outlets are limited and reducing long-term energy costs. Technicians benefit from straightforward controls that minimize training time and enable quick integration into existing stations.
#@@# Durable Construction#@#
Manufacturers finished the housing in white enamel to resist abrasion and discoloration under frequent use, extending the time between refinishing needs. Supervisors will find the robust build withstands repeated cycles and transport across busy prep areas.
#@@# Countertop Footprint#@#
Designers configured the unit for countertop use with a compact footprint of approximately 17.71 inches in width and 39.37 inches in height, making it suitable for limited spaces. Managers can position the divider near mixers and work tables to optimize process flow without sacrificing access.
#@@# Consistent Output#@#
Mechanisms deliver 30 uniform pieces per cycle, ensuring portion control that supports cost forecasting and nutritional labeling accuracy. Chefs achieve repeatable results that simplify inventory management and meet customer portion expectations.
#@@#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#@#Inspect blades and hold-down plate weekly; tighten fasteners and lubricate pivot points with food-grade lubricant to prevent wear. Clean enamel surfaces after each shift using a nonabrasive detergent and warm water; rinse and dry thoroughly to avoid corrosion. Verify capacity markings and divide test batches to confirm consistent 30-piece cuts. Replace worn seals and damaged components immediately. Schedule monthly function checks and document maintenance actions.
