Stop trading speed for consistency; this dough divider delivers measured portioning at high throughput while preserving dough integrity and yield. Designed for commercial kitchens, the unit divides dough into 1.41 to 8.81 ounces and produces 80 portions in seven seconds, supporting continuous runs up to 6,000 pieces per hour. Operators receive precise, repeatable output that reduces labor variation and improves product uniformity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Empty all dough and removable parts. Disassemble guards, dividers, and pans per Univex SQD80 manual. Wash parts in warm, soapy water; sanitize with an approved solution and rinse. Wipe painted steel exterior with a non-abrasive cleaner. Clean vents and condenser coils to improve efficiency and prevent fires. Dry all components thoroughly and inspect seals and fasteners. Reassemble, reconnect power, and run a test cycle to confirm proper operation.#@@#Additional Info#@#Univex SQD80 divides dough semi-automatically into 1.41–8.81 oz. portions at 6,000 pieces per hour. It's made of painted steel with electric drive and cETLus and ETL-Sanitation listings for high-volume bakery production.#@@#General Info#@#Description #@#
Stop trading speed for consistency; this dough divider delivers measured portioning at high throughput while preserving dough integrity and yield. Designed for commercial kitchens, the unit divides dough into 1.41 to 8.81 ounces and produces 80 portions in seven seconds, supporting continuous runs up to 6,000 pieces per hour. Operators receive precise, repeatable output that reduces labor variation and improves product uniformity.
#@@# Portion Control#@#
Adjustable settings allow precise portioning from 1.41 to 8.81 ounces, enabling consistent product sizing across batches. Chefs maintain recipe fidelity and control costs by eliminating manual weighing and trimming.
#@@# Throughput Capacity#@#
Machine cycles at 80 pieces in seven seconds and scales to 6,000 pieces per hour, meeting the demands of high-volume production. Managers reduce bottlenecks during peak service without adding staff.
#@@# Construction Durability#@#
Fabricated from painted steel with a floor model configuration to withstand continuous operation in commercial environments. Maintenance crews handle routine cleaning and inspection with access panels designed for serviceability.
#@@# Safety and Compliance#@#
Unit carries cETLus certification and ETL-Sanitation listing, meeting electrical and hygienic standards required for institutional kitchens. Supervisors rely on documented compliance for inspections and procurement requirements.
#@@# Operational Efficiency#@#
Semi-automatic operation combines mechanical consistency with operator control to speed changeovers and minimize downtime. Bakers adjust feed rates and portion settings quickly to switch products between batches.
#@@# Space and Power#@#
Floor model design optimizes footprint for back-of-house workflows while operating on standard electric power, simplifying installation planning. Facilities teams integrate the equipment into production lines without specialized gas or water connections.
#@@#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 seals, bearings, and electrical connections on the Univex SQD80 weekly to ensure consistent operation. Lubricate pivot points with food-safe grease every 200 hours. Clean product contact surfaces after each shift using approved sanitizers to maintain ETL-Sanitation compliance. Verify cETLus label visibility and tighten fasteners monthly. Calibrate portioning weights with a precision scale; adjust cutters to maintain 1.41–8.81 oz. consistency.
