Stop sacrificing throughput for consistency. This semi-automatic bun divider and rounder delivers precise portioning at production rates that meet the demands of high-volume bakeries, commissaries, and foodservice operations. Operators achieve uniform pieces and rapid cycle times while maintaining sanitation standards required in institutional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove dough and trays, then scrape residue with a plastic scraper. Use a mild detergent solution and a soft cloth to wipe painted steel surfaces and division trays. Rinse with clean water and dry completely to prevent corrosion. Clean conveyor and moving parts, lubricate per manufacturer specs. Inspect seals and feet; tighten as needed. Sanitize food-contact surfaces to reduce microbes, lower fire risk, improve efficiency, and help pass CSA inspections.#@@#Additional Info#@#Univex SBDR52 divides dough into 52 pieces per cycle, producing 0.42–1.41 oz.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This semi-automatic bun divider and rounder delivers precise portioning at production rates that meet the demands of high-volume bakeries, commissaries, and foodservice operations. Operators achieve uniform pieces and rapid cycle times while maintaining sanitation standards required in institutional settings.
#@@# Portion Accuracy#@#
Set yields of 0.42 to 1.41 ounces allow consistent weight control across batches, reducing waste and ensuring menu consistency. Production personnel maintain product quality and portion cost targets with each cycle.
#@@# Production Rate#@#
Process 52 pieces every 7 seconds, which scales to approximately 6,200 pieces per hour under continuous operation, enabling kitchens to meet peak service windows. Managers rely on this throughput to plan labor and scheduling for large orders and catering runs.
#@@# Semi-Automatic Controls#@#
Operate the unit with simple, intuitive controls that minimize training time and operator error, allowing operators to focus on workflow rather than complex programming. Maintenance teams access controls easily for quick adjustments during shifts.
#@@# Construction Materials#@#
Constructed from painted steel and engineered for floor-model deployment, the machine offers robust structural support and resists the rigors of daily commercial use. Facility staff benefit from durable surfaces that withstand frequent handling and cleaning.
#@@# Hygiene Listings#@#
Certifications include cETLus and ETL-Sanitation, confirming compliance with electrical safety and sanitation regulations used in professional kitchens. Compliance officers and purchasing agents can document adherence to industry standards during inspections.
#@@# Leveling And Trays#@#
Include three clear 52-division trays and leveling feet to ensure stable operation and visual monitoring of dough disposition during cycles.
#@@#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 the Univex SBDR52 daily and remove flour and dough residue from division trays, cutting blades, and housing with a food-safe detergent and warm water to prevent buildup and maintain cycle consistency. Lubricate pivot points monthly with FDA-compliant lubricant and tighten fasteners to factory torque. Verify leveling feet and electrical connections before each shift. Calibrate portion weight quarterly using a calibrated scale and document CSA, cETLus, and ETL-Sanitation compliance checks.
