Stop compromising throughput for consistency. This steel floor model semi-automatic dough divider delivers industrial output and uniform portion control, enabling operations to maintain steady production without sacrificing dough integrity. Designed for high-volume bakeries, commissaries, and food service departments, this unit divides up to 16 portions per cycle and sustains continuous runs that support peak demand periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Univex SRD16 requires routine cleaning to ensure food safety and reliable operation. Unplug unit and remove dough; disassemble removable parts. Wash parts in warm, soapy water, rinse, and sanitize per CSA or local guidelines. Wipe painted steel exterior with non-abrasive cleaner. Clean casters and base to remove flour and grease. Inspect seals and fasteners; tighten as needed. Reassemble only after all surfaces dry. Perform coil and vent checks monthly to prevent fires and breakdowns.#@@#Additional Info#@#Univex SRD16 semi-automatic dough divider delivers 16 portions in 7 seconds, with capacities from 6.7 to 42.3 Oz.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This steel floor model semi-automatic dough divider delivers industrial output and uniform portion control, enabling operations to maintain steady production without sacrificing dough integrity. Designed for high-volume bakeries, commissaries, and food service departments, this unit divides up to 16 portions per cycle and sustains continuous runs that support peak demand periods.
#@@# Capacity Range#@#
This machine handles dough weights from 6.7 to 42.3 ounces per piece, enabling precise portioning across a broad product mix. Operators achieve consistent portion sizes that reduce rework and yield variability for rolls, buns, and similar items.
#@@# Production Rate#@#
The divider produces 16 pieces every 7 seconds, equating to approximately 1,200 pieces per hour under continuous operation. Managers can schedule labor and oven loading with predictable throughput data to optimize shift output.
#@@# Construction Durability#@#
Engineers constructed the frame and major components from painted steel to withstand heavy daily use in commercial kitchens. Technicians will find the robust build simplifies alignment and reduces wear during high-cycle production.
#@@# Mobility and Placement#@#
The floor model sits on locking casters that allow staff to reposition the unit for workflow changes and then secure it firmly for operation. Supervisors benefit from the flexibility to reconfigure production lines without requiring permanent installation.
#@@# Controls and Operation#@#
Designers implemented simple semi-automatic controls that reduce operator training time and minimize input errors during sustained shifts. Bakers maintain steady cycle timing and can focus on dough handling rather than complex programming.
#@@# Safety and Compliance#@#
The unit carries cETLus recognition and ETL-Sanitation listing, confirming it meets electrical safety and sanitary construction standards for commercial food operations.
#@@#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 blades and cutting grid weekly; tighten fasteners and lubricate pivot points with food-grade grease to prevent wear. Clean painted steel surfaces after each shift using a mild alkaline detergent and rinse thoroughly to maintain sanitation. Verify locking casters engage and wheels roll freely; replace worn casters promptly. Test electrical connections monthly for secure terminals and proper grounding. Calibrate portion size settings after heavy use to ensure consistent 16-piece output.
