Automatic divider-rounder, 18 divisions

Automatic divider and rounder SPAA18 18 divisions for regular dough pieces from 120 to 280 g

General presentation

The SPAA18 is an automatic divider and rounder designed for professionals who want to divide and round their dough pieces regularly, while limiting repetitive handling. Part of the SPA A range, this hydraulically driven machine automatically performs the main work stages: pressing, cutting, and rounding. With its 18 divisions, it can produce dough pieces from 120 to 280 g, a format suitable for regular production in bakeries, pizzerias, restaurants, or pasta preparation facilities. Its 5 kg hopper capacity and hourly output of 2100 pieces/hour make it a solution designed to support a professional production pace. Why this model stands out: The SPAA18 stands out for its automatic operation and precise settings. It incorporates two cylinders dedicated to pressing, one cylinder for cutting, and one cylinder for rounding. The control panel allows adjustment of the pressing time, the rounding time, and the opening of the forming chamber, in order to adapt the cycle to production needs. The ability to store up to 9 different programs is particularly useful for establishments that alternate between several recipes, weights, or work schedules. The knife cleaning button also facilitates routine operations after use.

Key Advantages

• Fully automatic cycle: pressing, cutting, and rounding are performed by the machine.
• 18-division format suitable for dough pieces from 120 to 280 g.
• Pressing, rounding, and chamber times can be adjusted from the control panel.
• Up to 9 programmable settings for greater consistency from one cycle to the next.
• Knife cleaning button for simplified routine maintenance.
• Hourly output capacity of 2100 pieces/hour.

Detailed Technical Specifications

Uses and applications

The SPAA18 automatic dough divider/rounder is suitable for workshops that regularly produce calibrated and rounded dough pieces. It can be integrated into a production setup in bakeries, pizzerias, pastry shops, or professional catering establishments, provided that the requirement is for dough pieces weighing between 120 and 280 g. Its operating cycle is simple: the tray is inserted manually, the front safety device is closed, the operating times are programmed, and then the machine automatically presses, cuts, and shapes into balls after the Start button is activated. The tray is then removed with the formed balls. Good to know before choosing: This model should be chosen according to the desired weight and the number of divisions required. The SPAA18 is specifically configured for 18 divisions and a range of 120 to 280 g per dough piece. For heavier or smaller dough pieces, other versions of the SPA A range are available with a different number of divisions, basin capacity, and speed.

Conclusion

The SPAA18 is a professional solution for automating dough division and rounding with a clear working range, high speed, and settings suitable for repetitive production. Its hydraulic design, storable programs, and automatic cycle make it a suitable machine for structuring a regular production of dough pieces from 120 to 280 g.

FAQ