Semi-automatic 18-division divider-rounder

SPASA 18 Semi-Automatic Dough Divider and Rounder for Regular Dough Pieces from 120 to 280 g

General Overview

The SPASA 18 is a semi-automatic dough divider and rounder designed to divide, cut, and round medium-weight dough pieces with consistency. This model operates with 18 divisions, with a weight range of 120 to 280 g per dough piece. It is ideal for foodservice establishments looking for a solution suited to repeated production runs, particularly in bakeries, pizzerias, snack bars, or food preparation labs.

The machine operates via hydraulic movement.

It has two cylinders for the pressing phase and one cylinder for cutting. The rounding is then carried out using a lever, which allows for simple cycle control while providing greater consistency than a completely manual process.

Why this model stands out

The SPASA 18 stands out for its balance between the number of divisions, hopper capacity, and weight range. With a capacity of 5 kg, a head diameter of 400 mm, and an hourly output of 2100 pieces/hour, it is suitable for productions where the desired unit weight remains higher than for smaller formats, while allowing for more portions per cycle than an 11- or 15-division model.

The control panel allows adjustment of the pressing time and the opening of the forming chamber. The machine can memorize up to 9 different programs, making it easy to repeat settings when several batches of dough are processed in the same day.

Key Advantages

• Division into 18 dough pieces for portions of 120 to 280 g.
• Hydraulic operation with integrated pressing and cutting.
• Shaping performed by lever for simple and controlled operation.
• Adjustable pressing time and shaping chamber opening.
• Storage of up to 9 different programs.
• Dedicated button for cleaning the knives.

Detailed Technical Specifications

Reference	SPASA 18
Range	SPA SA
Machine Type	Semi-automatic dough divider
Operation	Hydraulic
Number of Divisions	18
Weight per Dough Piece	120 to 280 g
Pan Capacity	5 kg
Diameter of Head	400 mm
Hourly Capacity	2100 pieces/h
Pressing System	2 cylinders for the pressing phase
Cutting System	1 cylinder for cutting
Bulging	By lever
Settings	Pressing time and forming chamber opening
Storable Programs	Up to 9 programs
Knife cleaning	Dedicated button
Work cycle	Plate insertion, front protection, Start, pressing, cutting, rounding, plate removal
Weight machine	245 kg
Machine dimensions	750 x 700 x 1450 mm
Dimensions Packaging	760 x 1670 x 730 mm

Uses and Applications

The SPASA 18 is suitable for productions requiring regular dough pieces of medium weight. Its range of 120 to 280 g allows for working with portions intended for various uses in bakeries, pizzerias, snack bars, or food service preparation. The 18-division format offers an attractive compromise when the goal is to produce more pieces per cycle than with a SPASA 15, while maintaining a higher weight range than the 22, 30, or 36-division models.

Good to know before choosing

Before choosing this model, it is important to check the target weight of the dough pieces and the quantity of dough processed per cycle. The SPASA 18 has a 5 kg bowl capacity and divides the dough into 18 portions. It is semi-automatic: the machine handles pressing and cutting, while rounding is done by lever. This configuration is suitable for workshops that wish to structure their production while maintaining simple cycle management.

Conclusion

The SPASA 18 is a coherent solution for catering professionals looking for a semi-automatic dough divider/rounder suitable for medium-weight dough pieces. Its 18 divisions, its range of 120 to 280 g, its 5 kg capacity, and its stated output of 2100 pieces/hour make it a suitable model for regular production requiring precision, repeatability, and cycle control.

FAQ

What dough weight can the SPASA 18 produce?
The SPASA 18 can produce dough pieces from 120 to 280 g, with division into 18 portions.

What is the basin capacity of the SPASA 18?
The stated basin capacity for this model is 5 kg.

What is the difference between the SPASA 15 And SPASA 18?
The SPASA 18 divides the dough into 18 portions of 120 to 280 g, while the SPASA 15 works with 15 portions of 150 to 360 g.

How is the rounding done on the SPASA 18?
The rounding is done using a lever, after the pressing and cutting phases performed by the machine.

What is the hourly capacity of the SPASA 18?
The stated hourly capacity is 2100 pieces/hour.