Stop sacrificing consistency for speed. This manual dough divider and rounder combines precise portioning with reliable rounding cycles to enhance production in high-volume kitchens. Operators achieve repeatable portions ranging from 3.9 oz. to 10.6 oz. while maintaining a compact countertop footprint and service-ready sanitation approvals.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove dough trays and cup tray; wash in warm, soapy water and rinse. Wipe stainless steel surfaces with mild detergent; avoid abrasives. Clean cutting head and belt area with a soft brush to remove dough; sanitize food-contact parts per CSA or local rules. Inspect seals and timer controls for residue; dry completely. Clean vents and exterior to reduce grease buildup and fire risk. Regular cleaning prevents contamination, saves energy, and extends machine life.#@@#Additional Info#@#Univex DR14 steel bench dough divider divides and rounds 14 portions (3.9 oz. to 10.6 oz.) with a belt drive, one cutting head, two trays, stainless steel dish, timer, power indicator, 1/2 hp motor, and cETLus and ETL-Sanitation listings.#@@#General Info#@#Description #@#
Stop sacrificing consistency for speed. This manual dough divider and rounder combines precise portioning with reliable rounding cycles to enhance production in high-volume kitchens. Operators achieve repeatable portions ranging from 3.9 oz. to 10.6 oz. while maintaining a compact countertop footprint and service-ready sanitation approvals.
#@@# Belt Drive#@#
Belt-driven transfer ensures steady dough movement through the cutting head, providing consistent portion weights throughout a full production run. Technicians will experience fewer jams and smoother operation compared to direct-drive alternatives.
#@@# Portion Range#@#
Portioning adjusts to deliver 14 portions between 3.9 oz. and 10.6 oz., allowing flexible menu scaling for rolls, buns, and dough balls. Bakers can quickly switch sizes without recalibrating the entire system, preserving throughput when recipes change.
#@@# Automatic Rounding#@#
Automatic rounding activates via an adjustable timer that completes the rounding cycle after cutting, producing uniform rounds ready for proofing. Staff reduce manual handling and achieve consistent product shapes that support even baking.
#@@# User Controls#@#
Start/stop controls and a clear power indicator light provide direct machine status at a glance, facilitating fast operator training and minimal supervision during peak shifts. Teams will reduce errors and maintain steady line speeds with straightforward controls.
#@@# Construction Material#@#
All-steel construction and a supplied stainless dish deliver durable contact surfaces that resist wear in daily production environments. Kitchen managers will appreciate the corrosion resistance and ease of cleaning that support sanitation protocols.
#@@# Compliance Certifications#@#
The machine carries cETLus approval and ETL-Sanitation listing, confirming electrical safety and food-contact sanitation compliance for commercial kitchens.
#@@#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 head and trays weekly; remove debris and wash with mild detergent, rinse, and sanitize to meet CSA and local codes. Lubricate belt-drive bearings monthly with food-grade lubricant and tighten fasteners to specified torque. Verify timer, start/stop switch, and power indicator light for correct operation before each shift. Replace worn seals and damaged trays promptly. Calibrate portion sizes periodically to maintain consistent 3.9–10.6 oz. portions.
