SPASA 11 Semi-Automatic Divider and Rounder for Regular Dough Pieces from 180 to 500 g
General Overview
The SPASA 11 is a semi-automatic divider and rounder designed to divide, cut, and round high-grammage dough pieces with consistency. This model operates with 11 divisions, with a weight range of 180 to 500 g per dough piece. It is suitable for foodservice establishments looking for a solution adapted to larger portions than those handled by models with a greater number of divisions.
The machine operates via hydraulic movement.
It has two cylinders for the pressing phase and one cylinder for cutting. The shaping is then carried out using a lever, which allows for simple cycle control while improving consistency compared to entirely manual preparation.
Why this model stands out
The SPASA 11 stands out for its ability to handle heavier dough pieces, in a range of 180 to 500 g. With a vat capacity of 5.5 kg, a head diameter of 400 mm, and an indicated hourly capacity of 1300 pieces/hour, it meets production needs where unit weight is prioritized over the number of portions per cycle. 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 workshop.
Key Advantages
- Division into 11 dough pieces for portions of 180 to 500 g.
- Hydraulic operation with integrated pressing and cutting.
- Shaping performed by lever for easy cycle control.
- 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 11 |
| Range | SPA SA |
| Machine Type | Semi-automatic dough divider |
| Operation | Hydraulic |
| Number of Divisions | 11 |
| Weight per Dough Piece | 180 to 500 g |
| Pan Capacity | 5.5 kg |
| Diameter of Head | 400 mm |
| Hourly Capacity | 1300 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 11 is suitable for productions requiring larger, consistent dough pieces. Its 180 to 500 g range allows for processing large portions in a bakery laboratory, preparation workshop, or a catering/hospitality (CHR) organization structured around repeated batches. The 11-division format is relevant when the required weight exceeds the ranges offered by the 15, 22, or 30-division models.
Good to Know Before Choosing
Before choosing this model, it is important to check the target dough piece weight and the quantity of dough processed per cycle. The SPASA 11 has a 5.5 kg bowl capacity and divides the dough into 11 portions. It is semi-automatic: the machine handles pressing and cutting, while rounding is done by lever. This configuration is suitable for workshops that want to maintain ease of use while improving the consistency of the dough pieces. Conclusion: The SPASA 11 is a suitable solution for hospitality professionals looking for a semi-automatic dough divider and rounder dedicated to high-grammage dough pieces. Its 11 divisions, its range of 180 to 500 g, its 5.5 kg capacity, and its stated output of 1300 pieces/hour make it a suitable model for regular production where the unit weight of the dough piece is a key criterion.
FAQ
What dough piece weight can the SPASA 11 produce?The SPASA 11 can produce dough pieces from 180 to 500 g, with division into 11 portions.
What is the basin capacity of the SPASA 11?The stated basin capacity for this model is 5.5 kg.
The Is the SPASA 11 suitable for heavy dough balls?Yes, its weight range of 180 to 500 g corresponds to the heaviest dough balls in the SPA SA range indicated in the technical data sheet.
How is the SPASA 11 shaped?The dough is shaped using a lever, after the pressing and cutting phases performed by the machine.
What is the hourly capacity of the SPASA 11?The stated hourly capacity is 1300 pieces/hour.
