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Precise dough dividers - Automatic electronic dividing and weighing system

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PRECISE DOUGH DIVIDERS

Automatic division with electronic weighing for consistent weight and optimal productivity

Our industrial dough dividers combine precision and performance to meet the demands of modern bakeries. With their integrated electronic weighing system and speed control, they guarantee perfectly uniform division of the dough pieces while preserving the dough's structure.

Type: Automatic electronic weighing dividers

Application: Industrial bakery, pastry shop, viennoiserie

Advantage: Weighing accuracy and productivity up to 4800 dough pieces/hour

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Main features of Dough Dividers

Food-grade stainless steel dividing cylinder
Electronic speed control for adapting to different types of dough
Electronic weight regulation with advanced precision*
Manual weight adjustment available on some models**
Stainless steel hopper with a capacity of 30 kg for continuous feeding
Height-adjustable conveyor belt for optimal transfer of dough pieces
Integrated electronic parts counter for real-time production tracking*
Automatic lubrication system with filter and level sensors
Industrial casters for easy movement around the workshop
400V three-phase power supply for constant power
Food-grade white epoxy paint finish

Full description

Our precision dough dividers represent technological excellence in the field of industrial baking. Designed to ensure perfectly uniform division, they guarantee a consistent weight for each dough piece, eliminating manual variations and optimizing productivity.

Electronic speed control allows the machine to be perfectly adapted to each type of dough (traditional bread, brioche, pizza dough), while the electronic weighing system ensures exceptional precision throughout the entire production process. Preserving the dough's structure guarantees optimal fermentation and superior organoleptic characteristics.

The hygienic design with stainless steel cylinder and hopper, combined with the automatic lubrication system, ensures reduced maintenance and easy cleaning, meeting the strictest food hygiene standards.

Detailed technical data

Setting	Specifications
Machine type	Automatic divider with electronic weighing
Available piston diameters	Ø60mm to Ø150mm (9 sizes available)
Weight range per dough piece	20g to 1650g depending on piston diameter
Hourly production capacity	960 to 4800 dough pieces/hour depending on configuration
Primary motor power	2,2 kW
Secondary motor power	0,25 kW
Power supply	400V three-phase - 50/60 Hz
Machine weight	520 kg
Hopper capacity	30 kg in stainless steel
Mobility	Integrated industrial casters

Table of capacities by piston diameter

Piston diameter (mm)	Poids minimum (g)	Maximum weight (g)	Minimum hourly production	Maximum hourly production
Ø 60	20	60	960	2400
Ø 80	20	80	960	2400
Ø 100	30	220	1920	4800
Ø 110	50	370	1920	4800
Ø 120	70	700	1920	4800
Ø 130	90	850	1920	4800
Ø 140	130	1000	1920	4800
Ø 150	170	1650	1920	4800

Advanced features and technical advantages

Standard features	Operational advantages
Electronic speed control	Precise adaptation to each type of dough and process optimization
Electronic weight regulation*	Consistent precision and reduced weight variations between dough pieces
30kg stainless steel hopper	Continuous power supply and reduced downtime
Height-adjustable conveyor belt	Optimal integration into the existing production line
Electronic coin counter*	Precise monitoring of production and management of statistics
Lubrication system with filter and sensors	Predictive maintenance and breakdown reduction
Wheels for easy movement	Flexibility of use and optimization of workshop space
White epoxy paint finish	Optimal hygiene and compliance with food standards

DETAILS of technical features

Advanced Electronic Control System

Our electronic control system allows for precise control of the dividing speed and dough weight. The integrated electronic weighing technology guarantees exceptional accuracy with automatic compensation for deviations. Parameters are stored for perfect reproducibility between different production runs.

Hygienic and Durable Design

The stainless steel construction of the hopper and dividing cylinder ensures perfect hygiene and a long service life. The automatic lubrication system with filter and sensors maintains optimal operation while minimizing maintenance. The white epoxy paint finish meets the strictest standards of the food industry.

Optimized Productivity and Ergonomics

With a production capacity of up to 4,800 dough pieces per hour, our divider transforms your productivity. Integrated casters allow for flexible positioning within your workshop, while the height-adjustable conveyor belt facilitates integration into your existing line. The electronic parts counter provides precise, real-time production tracking.

Areas of application and capabilities

Our dough dividers cover a wide range of applications in the baking industry:

Production of traditional bread - Precise division of leavened doughs while preserving organoleptic qualities
Pastries and viennoiseries - Dough balls for croissants, pain au chocolat, brioches from 30g to 370g
Specialty and country breads - Division of heavy doughs and complex compositions
Industrial bread production - High capacity for mass distribution and institutional catering
Pizza dough - Evenly divided for consistent baking and a professional presentation

Significant operational advantages

Precision and Uniformity of Production

Electronic weight control ensures consistent precision throughout the entire production process, eliminating variations between dough pieces. This uniformity guarantees even baking, a professional presentation, and a significant reduction in raw material waste, thus optimizing your profitability.

Productivity and Cost Reduction

The high production capacity (up to 4800 dough pieces/hour) meets the demands of intensive production. Automation of the process reduces labor requirements and human error, while the durable construction minimizes maintenance costs.

Flexibility and Adaptability

The various piston diameters available (from Ø60mm to Ø150mm) and the wide weight range (20g to 1650g) offer exceptional adaptability to all types of production. Mobility thanks to the casters and ease of adjustment allow for quick and efficient integration into your existing process.

* Function available on models with electronic regulation
** Function available on models with manual regulation

Technical Frequently Asked Questions

Expert questions on dough dividers and electronic weighing technologies

Our dividers achieve an accuracy of ±1 gram for weights up to 100g and ±5 grams for weights over 1000g. This precision is maintained thanks to high-frequency load cells (1000 measurements/second) and an automatic compensation system that adjusts in real time. Even at a maximum speed of 4000 dough pieces/hour, advanced electronics and predictive algorithms guarantee exceptional consistency, reducing raw material waste by 8-12% compared to manual methods.

The divider features specific programs for each type of dough: slow speed and reduced pressure for butter-rich doughs (brioche), a non-stick system for sticky whole-wheat doughs, and a "gentle" mode for highly hydrated doughs. For liquid or very soft doughs, an optional vacuum dividing kit is available. The integrated memory allows you to save up to 50 different configurations, with automatic speed, pressure, and dividing cycle settings optimized for each recipe.

Unlike manual methods that can damage the crumb structure, our patented dividing system preserves the gluten network intact. Rotating knives or a hydraulic piston make a clean cut without tearing the dough, allowing for optimal fermentation. Bakers observe a 15-20% improvement in crumb development and a more even crust. The crumb structure is better preserved, resulting in a more airy loaf and better shelf life.

Daily maintenance is limited to standard cleaning (15-20 minutes). A monthly check of the knives and weighing systems is recommended. The main wear parts (knives, seals) have a lifespan of 2-3 years under heavy use. The machine itself is designed for a minimum service life of 15 years, with 98% operational availability. An integrated self-diagnostic system alerts the operator to preventive maintenance needs, reducing unexpected breakdowns by 90%.

The typical return on investment is 12 to 24 months, depending on production volume. Savings come from reduced labor (1 operator instead of 2-3), decreased waste (8-12% savings on flour), and increased productivity (up to 4,000 dough pieces per hour). For a bakery producing 5,000 loaves of bread per day, annual savings in labor and raw materials can exceed €45,000, allowing for rapid amortization even on high-end models.