Bakery Production Equipment: Dough Dividers

The SP 240 is the ideal machine for entry into the booming market for Ciabatta. It is particularly suitable for the production of soft dough (75-80% water) like Ciabatta and Casereccio. Its interchangeable knife cutting system is gentle to the dough and flexible for pieces 2- 9 1/2 inches wide and a variety of weights from 1 - 46 ounces. Available with optional variable speed knife and a moulding plate.

Gently and evenly divides up to 35 lbs. into 20 pieces from 3-28 ounces each. Simple to operate, easy to maintain, and cleans in minutes. The square dough chamber minimizes dough punishment.

For automatic dividing of traditional white, wheat rye and specialty breads the SVP series is available in 1 and 2 pocket models for up to 3000 pieces per hour. 8 models are available for a weight range of 3 ounces to 9 pounds. The SVP Suction Dough Dividers are available as stand-alone units or as part of our complete make up systems. Pairs perfectly with the AS Conical Rounder.

This volumetric divider utilizes no mechanical compression of the dough. This means that it may give you the benefits of automation without unnecessary dough punishment. It divides up to 1800 pieces per hour, from 3oz to 57oz. It's also available with electronic controls that will stop the machine when it reaches your pre-selected piece count. For stiff dough's or fermented dough an optional pressurized hopper is available. It uses gentle air pressure to push the dough into the dividing chamber.