Stop sacrificing speed for consistency. This semi-automatic bun divider and rounder delivers precise portioning while maintaining a production rate suitable for busy bakeries, commissaries, and institutional kitchens. Operators achieve uniform pieces quickly, reducing labor time and increasing output without compromising dough integrity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Univex SBDR22 before cleaning. Remove dough remnants and division trays; wash trays with warm, soapy water and dry thoroughly. Wipe painted steel exterior with a non-abrasive cleaner. Clean hopper and cutter areas with a soft brush to remove debris. Sanitize food-contact surfaces per CSA or local protocols. Inspect leveling feet and seals; tighten or replace as needed. Perform monthly coil and motor-vent checks to prevent grease buildup and equipment failure.#@@#Additional Info#@#Univex SBDR22 steel semi-automatic bun divider/rounder processes 22 pieces per cycle at 2.11–7.76 oz., delivering up to 2,600 pieces per hour with simple controls, three clear trays, leveling feet, and electric operation.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistency. This semi-automatic bun divider and rounder delivers precise portioning while maintaining a production rate suitable for busy bakeries, commissaries, and institutional kitchens. Operators achieve uniform pieces quickly, reducing labor time and increasing output without compromising dough integrity.
#@@# Capacity Control#@#
This machine divides dough into weights from 2.11 to 7.76 ounces, enabling tight portion control for consistent end products. Operators can set the appropriate division trays to meet recipe and portioning requirements, effectively reducing waste and standardizing bake times.
#@@# Production Rate#@#
The unit processes 22 pieces every 7 seconds, equating to up to 2,600 pieces per hour under continuous operation. Managers can plan labor and schedules around a predictable throughput that supports high-volume service windows, ensuring efficiency during peak times.
#@@# Construction Durability#@#
Fabricated with painted steel and designed as a floor model, the assembly resists daily wear in commercial kitchens. Chefs benefit from a rugged footprint that maintains alignment and function under repetitive loading, ensuring long-term reliability.
#@@# User Operation#@#
Controls remain simple and accessible to minimize training time for line staff and seasonal employees. Clear division trays provide visual confirmation of set size and facilitate rapid changeover between batches, enhancing operational efficiency.
#@@# Sanitation Compliance#@#
The model carries cETLus and ETL-Sanitation listings, meeting hygiene and safety requirements for food preparation equipment. Food service directors gain documented assurance that the design addresses sanitation standards and inspection criteria, promoting a safe working environment.
#@@# Leveling Stability#@#
Adjustable leveling feet maintain consistent machine elevation on uneven floors, improving cutting accuracy and reducing mechanical stress.
#@@#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 moving parts weekly and lubricate pivot points with food-grade lubricant to prevent wear. Clean division trays and rounding chamber daily with warm, soapy water and sanitize per facility protocol to maintain hygiene and ETL-Sanitation compliance. Verify electrical connections and strain relief monthly; tighten loose terminals. Level unit using adjustable feet and confirm footprint stability before operation. Replace worn seals and damaged trays immediately.
