Stop sacrificing consistency for speed. This manual dough divider and rounder combines repeatable portioning with reliable rounding, enabling teams to produce uniform dough pieces at scale without relying on electricity. Operators can control portion sizes across 11 cuts, while the timer-driven rounding ensures consistent texture and shape for downstream processing.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and remove dough and trays before cleaning. Scrape residues, then wash trays, cutting head, and stainless steel dish with warm water and mild detergent. Rinse thoroughly and dry with a clean cloth. Wipe exterior and control surfaces with a non-abrasive cleaner. Clean belt and rounding timer area monthly. Inspect seals and fasteners; tighten or replace as needed. Regular cleaning reduces bacteria, lowers fire risk from grease, improves efficiency, and helps pass CSA and health inspections.#@@#Additional Info#@#Univex DR11 bench dough divider portions dough into 11 pieces from 11.3 oz. to 22.9 oz.#@@#General Info#@#Description #@#
Stop sacrificing consistency for speed. This manual dough divider and rounder combines repeatable portioning with reliable rounding, enabling teams to produce uniform dough pieces at scale without relying on electricity. Operators can control portion sizes across 11 cuts, while the timer-driven rounding ensures consistent texture and shape for downstream processing.
#@@# Material#@#
This unit features a steel construction that resists corrosion and withstands daily use in commercial kitchens. The clean surfaces simplify sanitation and maintain structural integrity under repeated loading.
#@@# Portion Control#@#
The machine cuts 11 portions per cycle, with sizes ranging from 11.3 ounces to 22.9 ounces, enabling precise batch scaling for recipe accuracy. Kitchens can reduce waste and standardize product yield by selecting consistent portion weights.
#@@# Rounding Automation#@#
An automatic rounding cycle engages after cutting via a timer and a start/stop control, producing uniform dough balls with minimal operator intervention. Staff can achieve consistent formative results that enhance proofing and final product uniformity.
#@@# Bench Footprint#@#
Designed as a countertop bench model with a compact depth of 29 inches, the unit is ideal for limited prep-space layouts while providing full operational capacity. Teams retain valuable workspace without sacrificing throughput.
#@@# Operator Controls#@#
Controls include a start/stop button, power indicator light, and a single cutting head paired with two dough trays and one stainless dish for organized workflow. Staff can perform quick cycles and visual status checks to maintain a steady production flow.
#@@# Compliance Certification#@#
The design carries cETLus and ETL-Sanitation listings, ensuring third-party validation for electrical safety and sanitary construction in commercial environments. Purchasing departments gain confidence in regulatory alignment and kitchen safety.
#@@#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#@#Follow a weekly cleaning schedule to remove dough residue from the cutting head, trays, and stainless steel dish using a food-safe detergent and warm water; rinse and sanitize thoroughly to meet CSA and ETL-Sanitation expectations. Inspect seals, fasteners, and belt drive for wear every 30 operating days and replace worn parts immediately. Lubricate pivot points with food-grade lubricant monthly. Calibrate timer and verify start/stop button and power indicator light function before each shift.
