Stop compromising speed for consistency. This semi-automatic bun divider and rounder handles high throughput while preserving precise portion control, enabling operations to meet heavy demand with uniform results. Designed for continuous production, this floor model converts bulk dough into consistent pieces at rates that support large kitchens and bakery lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Univex SBDR11 divides and rounds dough at up to 1,300 pieces/hour. Unplug unit before cleaning. Remove trays and wash with warm, soapy water; rinse and dry thoroughly. Wipe painted steel exterior with non-abrasive cleaner. Clean hopper and division plates to remove dough residue. Sanitize food contact surfaces per CSA guidelines. Check and tighten leveling feet. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Univex SBDR11 divides dough into 11 pieces per cycle, producing 1,300 pieces per hour, weighing 6.35 to 17.64 oz. It features steel construction, simple controls, three trays, leveling feet, electric power, and cETLus and ETL-Sanitation listings.#@@#General Info#@#Description #@#
Stop compromising speed for consistency. This semi-automatic bun divider and rounder handles high throughput while preserving precise portion control, enabling operations to meet heavy demand with uniform results. Designed for continuous production, this floor model converts bulk dough into consistent pieces at rates that support large kitchens and bakery lines.
#@@# Capacity Control#@#
This unit processes pieces ranging from 6.35 to 17.64 ounces, allowing operators to set portion sizes according to recipe requirements. Managers achieve accurate weight control across 11 divisions, reducing waste and standardizing product yield.
#@@# Production Rate#@#
The machine completes 11 pieces in approximately 7 seconds, translating to roughly 1,300 pieces per hour under optimal conditions. Supervisors can plan labor and scheduling around reliable output for peak service periods.
#@@# Construction Durability#@#
Engineers built the frame from painted steel and specified robust components for continuous commercial use. Facilities maintain long service life with routine cleaning and preventative care, lowering the total cost of ownership.
#@@# User Interface#@#
Operators interact with simple controls that minimize training time and reduce operator error during busy shifts. Crew members adjust settings quickly to switch portion sizes without interrupting production flow.
#@@# Sanitation Compliance#@#
Certifications include cETLus and ETL-Sanitation, demonstrating that the design meets established electrical safety and food-contact sanitation standards. Maintenance teams follow approved cleaning protocols to preserve compliance and product safety.
#@@# Installation Flexibility#@#
The floor model arrives with adjustable leveling feet to accommodate uneven surfaces in production rooms or bakery floors. Plant engineers place the unit in line with sheeters and proofer racks to create an efficient workflow.
#@@#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#@#Perform daily surface cleaning using a food‑safe detergent and a soft cloth to remove dough residue and prevent contamination. Inspect division blades and trays weekly; tighten fasteners and lubricate pivot points with NSF‑approved lubricant. Verify leveling feet contact floor and adjust to eliminate vibration. Test electrical cord and switch monthly for wear; replace damaged components only with CSA‑listed parts. Follow ETL sanitation recommendations for periodic deep cleaning.
