Stop trading speed for consistency. This automatic floor model dough divider processes high volumes while maintaining precise portion control, enabling kitchens to scale output without sacrificing uniformity. Designed for continuous operation in professional environments since 1998, this steel-built unit supports rigorous service schedules and simplifies production workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the AQD30 before cleaning. Remove dough remnants and wash removable parts in warm, soapy water; rinse and dry thoroughly. Wipe painted steel exterior with non-abrasive cleaner and a soft cloth. Clean hydraulic access points and control board area gently, avoiding direct water contact. Sanitize food contact surfaces per CSA guidelines. Inspect seals and fasteners; tighten or replace as needed. Reconnect power only after full drying.#@@#Additional Info#@#Univex AQD30 divides dough into 30 pieces in 7 seconds, handling 3.50 to 23.2 Oz. portions at 3,600 pieces/hour; it uses hydraulic power, programmable control, electric operation, cETLus and ETL-Sanitation listings, and weighs 532 pounds.#@@#General Info#@#Description #@#
Stop trading speed for consistency. This automatic floor model dough divider processes high volumes while maintaining precise portion control, enabling kitchens to scale output without sacrificing uniformity. Designed for continuous operation in professional environments since 1998, this steel-built unit supports rigorous service schedules and simplifies production workflows.
#@@# Capacity Control#@#
The programmable control board allows selection of portion sizes from 3.50 to 23.2 oz and supports rapid changeover between weights. Operators achieve consistent piece weight and reduced waste, stabilizing recipe yields and cost forecasting.
#@@# Production Throughput#@#
The hydraulic drive powers the divider to produce 30 pieces every 7 seconds, which is equivalent to 3600 pieces per hour under continuous operation. Managers can schedule bulk runs and meet peak demand without adding labor hours or temporary staff.
#@@# Sanitation Compliance#@#
Certified to cETLus and ETL-Sanitation standards, the unit meets regulatory expectations for commercial food contact equipment. Inspectors and safety teams will find documentation that supports routine audits and hazard control plans.
#@@# Durable Construction#@#
The painted steel exterior and robust internal components deliver structural integrity for heavy daily use in bakery and commissary settings. Maintenance teams will face fewer service events, lowering lifetime repair expenditures.
#@@# Operator Ergonomics#@#
The floor model configuration and square divider format provide stable placement and efficient loading access for bulk dough handling. Staff reduce bending and repositioning, improving throughput and lowering ergonomic risk during high-volume shifts.
#@@# Flexible Integration#@#
Electric power operation and a compact footprint of approximately 23.88 inches in width, 26.88 inches in depth, and 43.13 inches in height allow placement on production floors or within line layouts.
#@@#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 cutting blades and divider ports daily; remove dough residue with a food-safe brush and warm water to prevent buildup. Lubricate moving joints with NSF H1 lubricant weekly and tighten accessible fasteners to maintain alignment. Sanitize all contact surfaces after each shift using approved solutions and allow complete drying before operation. Verify electrical connections and CSA or cETLus labels during monthly safety audits to ensure compliant performance.
