4KW Commercial Dough Divider 10800pcs/Hr Precise Cutting Reduce Waste Rounder

Commercial Dough Dividing Rounding Machine Precise Cutting Reduce Waste

Products  description

The commercial Dough Dividing and Rounding Machine is a highly efficient solution for multi-category bakery production. By integrating dividing and rounding into a single continuous operation, it streamlines the production process and significantly increases hourly throughput.

Utilizing CNC precision cutting technology, the machine maintains a weight variance of only ±1g per portion, ensuring consistent product sizing while reducing material waste and controlling costs. It accommodates doughs with moisture levels from 55% to 80%, handling everything from soft enriched doughs to firmer varieties like baguettes with stability and reliability.

Featuring both touchscreen and hand-crank controls, the system is designed for ease of use, with a low learning curve that reduces training time and expense. By minimizing manual dough contact, it also decreases contamination risk and supports compliance with food safety regulations.

The uniform shape of the rounded dough promotes better fermentation and baking performance, contributing to higher-quality finished products. Although the initial investment is notable, the long-term advantages—including increased efficiency, reduced waste, lower labor costs, and improved product consistency—deliver substantial and lasting value for commercial baking operations.

Advantage

The Commercial Dough Dividing and Rounding Machine is a highly efficient solution for multi-category bakery production. By seamlessly integrating dividing and rounding into a single workflow, it significantly compresses production time and enhances hourly output.

Utilizing CNC precision cutting technology, the machine maintains a weight tolerance of ±1g per dough piece, ensuring uniform product dimensions while reducing material waste and directly controlling production costs. It accommodates a wide range of doughs, from soft enriched breads to firm baguettes, handling moisture levels between 55% and 80% with consistent performance.

Designed for ease of use, the machine features both touchscreen and hand-crank operation modes, offering an accessible interface that shortens training time and reduces onboarding costs. By minimizing manual dough contact, it also lowers the risk of microbial contamination, supporting compliance with food hygiene standards.

The resulting rounded dough exhibits excellent fermentation and baking stability, contributing to superior end-product quality. While the initial investment is notable, the long-term advantages—including increased efficiency, reduced waste, lower labor expenses, and consistent output—deliver substantial and lasting value for commercial baking operations.

products features

1. Detachable parts for cleaning, no dead corners, meeting strict food processing hygiene requirements
2. Full process with reduced manual contact with dough, automated from feeding to discharging, lowering contamination risks
3. Body uses food-grade contact materials, avoiding safety hazards caused by raw material contact with equipment
4. Integrated structure reduces flour and residue accumulation, daily cleaning only requires simple wiping + part rinsing
5. Meets hygiene supervision standards for food production, can be directly used in compliant production scenarios

specification

FAQ

Q: What functions does this machine have?

A: It integrates two core functions: automatic dough dividing and rounding, completing both steps in one unit.

Q: Is the operation complicated?

A: No—equipped with a touchscreen preset program, it supports one-click operation and requires no professional training.

Q: Can it ensure consistent dough quality?

A: Yes. It guarantees uniform weight and shape for every dough piece, improving product standardization.

Q: What types of dough can it handle?

A: It’s compatible with dough of various types and hardness (e.g., soft pastry dough, dense bread dough).

Q: Does it save space?

A: Yes. The integrated design combines two functions into one machine, reducing required operational space.

Q: Is it easy to clean?

A: Most components are detachable, allowing quick disassembly and cleaning for daily maintenance.

Q: Does it meet food hygiene standards?

A: Yes. Reduced manual contact lowers contamination risks, complying with food safety requirements.

Q: What scenarios is it suitable for?

A: It fits small bakeries, large central kitchens, and pastry production lines.

Q: Can it adjust dough weight/size?

A: Yes—parameters (e.g., dough weight) can be set via the touchscreen to match different product needs.

Q: How efficient is it compared to manual work?

A: It drastically speeds up processing and cuts manual workload, boosting production efficiency.

Q: Does it require frequent maintenance?

A: No—the detachable design simplifies upkeep, and regular basic cleaning is sufficient for daily use.

Q: Is it suitable for small-scale businesses?

A: Yes. Its easy operation and compact design make it adaptable to small bakery operations.

Q: Can it handle large batches of dough?

A: Yes. It’s designed for continuous processing, fitting high-volume production demands.

Q: What power supply does it need?

A: Specific voltage/power parameters can be confirmed with the supplier (standard for commercial food equipment).

Q: Why is it essential for modern baking production?

A: It combines automation, consistency, and hygiene—key for standardized, efficient, and safe food production.