Manual dough divider rounder for bakery

Equipment for dough dividing and rouding in bakery and confectionery production

The standard operating cycle of the dough divider-rounder consists of the following technological stages:

• automatic billet pressing;
• automatic cutting;
• rounding (done manually).

Main advantages of RAM dividers:

• careful division and processing of the dough;
• made of high quality materials and components;
• ability to work with different weight ranges;
• low power consumption;
• compact placement of the equipment;
• reliability and stability during operation.

The body of the divider-rounder is made of painted carbon steel. Disc for dividing of the dough is made of aluminum, approved for use in food production. The knives are made of AISI 304 stainless steel.

The design features of the machine allow you to start the rounding process at the same time with a cutting (position of the handle for lowering the head: «lowered down»).

Complectation

The set of technological equipment for dough division and rounding of the manual type S of RAM company includes:

• divider-rounder;
• 3 PETG plates;
• knife set;
• adjustable supports for the installation of the machine and its leveling.

The most popular dividers-rounders of manual type are used in the equipment of production of bakeries and pizzerias, which have a relatively small production capacity. In such industries that equipment of manual type is able to work as efficiently as possible.