Automatic divider-rounder, 22 divisions

Automatic divider and rounder SPAA22 22 divisions for dough pieces from 60 to 220 g

General presentation

The SPAA22 is an automatic divider and rounder from the SPA A range, designed to ensure the pressing, cutting and rounding of the dough in an automated cycle. Its hydraulic operation relies on two cylinders for the pressing phase, one cylinder for cutting, and one cylinder for rounding.

This 22-division model can handle dough balls from 60 to 220 g, with a 5 kg hopper capacity and an hourly output of 2600 pieces/h. It is designed for workshops seeking consistent production of small to medium-weight dough balls, with a clear and easily reproducible cycle.

Why this model stands out

The SPAA22 stands out for its balance between the number of divisions, the weight range, and the production rate. After manually inserting the tray, closing the front guard, and programming the working times, the machine automatically performs the three main steps: pressing, cutting, and then rounding. The control panel allows you to adjust the pressing time, the rounding time, and the opening of the forming chamber. The machine can store up to 9 different programs, which facilitates repeating settings when production runs are repetitive. The dedicated knife cleaning button also provides a useful aid for routine maintenance after use.

Key Advantages

• Fully automatic cycle: pressing, cutting, and rounding
• 22 divisions for dough pieces from 60 to 220 g
• 5 kg bowl capacity
• Indicated hourly capacity of 2600 pieces/h
• Adjustable pressing, rounding, and shaping chamber
• Up to 9 storable programs

Detailed Technical Specifications

Uses and applications

The SPAA22 automatic dough divider/rounder is suitable for the production of calibrated dough pieces in a range of 60 to 220 g. It allows for repetitive work to be organized around a simple cycle: inserting the tray, closing the front guard, programming the times, starting with the Start button, then removing the tray with the formed balls. Its 22-division format is suitable when a higher number of dough pieces per cycle is required than the 11, 15, or 18-division models, while maintaining a 400 mm head and a 5 kg hopper capacity. Good to know before choosing: The SPAA22 should be chosen according to the desired final weight per dough piece and the number of divisions required. This model is designed for 22 divisions, with a range of 60 to 220 g. For heavier or lighter dough pieces, the SPA A range includes other configurations with weights, vat capacities and speeds specific to each model.

Conclusion

The SPAA22 automates the dividing and rounding of dough pieces from 60 to 220 g, with a stated hourly capacity of 2600 pieces/h. Its hydraulic operation, cycle settings, knife cleaning button, and storable programs make it a clear solution for structuring a regular production of dough balls.

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