Stop settling for inconsistent dough handling when production demands precision and speed. This manual bun rounding divider combines measured portioning with gentle rounding to deliver uniform pieces ready for proofing and baking, enabling steady throughput in commercial kitchens and bakery lines. Designed for operators who require repeatable weight control and sanitary construction, this unit balances manual control with industrial endurance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and lock out power. Remove dough debris and wipe plates, cover and knives with a mild detergent solution. Scrub food-contact plastic surfaces with a soft brush; rinse and air dry. Clean painted steel frame with non-abrasive cleaner. Inspect seals and replace if cracked. Degrease vents and exterior to reduce fire risk. Regular cleaning prevents contamination, lowers energy use, extends equipment life and helps pass CSA and health inspections.#@@#Additional Info#@#Omcan USA 48582 manual bun rounding divider handles 15 pieces with 5.3–12.7 oz. portions, food-grade plastic plates, stainless steel knives and grids, painted steel frame, 220v/60/1-ph with NEMA 6-15P, cETLus and ETL-Sanitation listed, made in Italy.#@@#General Info#@#Description #@#
Stop settling for inconsistent dough handling when production demands precision and speed. This manual bun rounding divider combines measured portioning with gentle rounding to deliver uniform pieces ready for proofing and baking, enabling steady throughput in commercial kitchens and bakery lines. Designed for operators who require repeatable weight control and sanitary construction, this unit balances manual control with industrial endurance.
#@@# Manual Portioning#@#
Operators control portion sizes from 5.3 to 12.7 ounces, enabling consistent product yields across shifts. This precision reduces waste and streamlines downstream processes for proofing and baking.
#@@# Food Contact Materials#@#
Engineers specified food-grade plastic plates and a stainless contact surface to prevent dough adhesion and resist contamination. This construction simplifies cleaning and maintains product integrity during repeated cycles.
#@@# Cutting Mechanism#@#
The unit uses stainless steel knives and grids to divide dough into 15 pieces per cycle, producing uniform rounds with minimal operator effort. Sharpened, corrosion-resistant blades sustain cutting performance in high-use environments.
#@@# Structural Durability#@#
A painted steel frame supports repeated manual operation while resisting deformation and surface wear. Technicians will note the solid assembly when integrating this unit into production lines.
#@@# Electrical Compatibility#@#
Design includes 220v 60Hz single-phase power with NEMA 6-15P plug configuration for installations that require a powered motor or auxiliary components. Facility planners can verify circuit capacity and grounding for safe integration.
#@@# Compliance and Sanitation#@#
cETLus certification and ETL Sanitation listing confirm compliance with applicable safety and hygiene standards. Quality managers gain documentation that supports inspections and procurement requirements.
#@@#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 knives, grids and food-grade plastic plates daily; tighten fasteners and replace worn seals to prevent contamination. Sanitize inner cover and press surfaces after each production run using approved detergents and potable water; follow ETL-Sanitation guidance. Lubricate pivots with NSF H1 lubricant weekly and verify NEMA 6-15P cord and 220v connections for damage before use. Calibrate portion sizes periodically and document maintenance intervals.
