Streamline bun production with a manual divider and rounder engineered for consistent portioning and reliable sanitation. This unit handles up to thirty pieces per cycle with portion sizes from 5.3 to 12.7 ounces, providing precise control for high throughput kitchens. Food service teams gain uniform dough rounds and reduced labor variability, improving consistency across shifts and menu items.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the bun divider and lock power source. Remove debris from plates and knives; use a soft brush and food-safe detergent. Rinse with warm water and wipe dry immediately. Clean painted frame with non-abrasive cleaner and soft cloth. Check seals and fasteners; tighten if loose. Degrease vents and external surfaces to reduce fire risk. Sanitize food-contact parts per CSA or local rules. Regular cleaning prevents contamination, equipment wear, higher bills, and inspection failures.#@@#Additional Info#@#Omcan USA’s 48583 manual bun rounding divider operates at 220v/60Hz, 1-Ph with NEMA 6-15P, processing 30 pieces per cycle into portions from 5.3 to 12.7 oz.#@@#General Info#@#Description #@#
Streamline bun production with a manual divider and rounder engineered for consistent portioning and reliable sanitation. This unit handles up to thirty pieces per cycle with portion sizes from 5.3 to 12.7 ounces, providing precise control for high throughput kitchens. Food service teams gain uniform dough rounds and reduced labor variability, improving consistency across shifts and menu items.
#@@# Portion Control#@#
Operators set exact weights between 5.3 and 12.7 ounces to maintain product consistency across batches. Consistent portions reduce waste and simplify yield tracking for cost management.
#@@# Production Capacity#@#
The mechanism processes thirty pieces per cycle, enabling efficient handling of medium to large production runs. Faster batch turnaround decreases staging time and supports steady service during peak periods.
#@@# Sanitation Design#@#
Manufacturers used food-grade plastic plates for all contact surfaces and provided an inner cover surface and press surface that resist contamination. Smooth surfaces simplify cleaning and meet ETL-Sanitation requirements to support regulatory inspections.
#@@# Cutting Components#@#
Stainless steel knives and grids deliver durable cutting performance and maintain sharpness under frequent use. Robust cutters produce clean divides that preserve dough integrity and reduce scrap.
#@@# Structural Construction#@#
A painted steel frame provides stable support and resists deformation in high-use environments. Stable alignment maintains portion accuracy and reduces maintenance interventions.
#@@# Electrical Specification#@#
The unit operates at 220v/60/1-ph with a NEMA 6-15P plug configuration and carries cETLus certification. Recognized electrical ratings simplify integration into commercial kitchen circuits and assist compliance documentation.
The company has emphasized reliable commercial equipment supply since 1998, focusing on serving restaurants, institutions, and hospitality operations.
#@@#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 grids weekly; tighten fasteners and lubricate hinges with food-grade lubricant to prevent wear. Clean food-grade plastic plates, inner cover and press surfaces after each shift using warm water and mild detergent; sanitize per facility protocol and air-dry fully. Verify electrical connection to 220v, NEMA 6-15P receptacle before operation. Calibrate portion sizes regularly and replace seals when cracked to maintain consistent rounds and reduce downtime.
