Semi-automatic 36-division divider-rounder

SPASA 36 Semi-Automatic Dough Divider/Rounder for Regular Dough Pieces from 34 to 110 g

General Overview

The SPASA 36 is a semi-automatic dough divider/rounder designed for foodservice establishments that need to produce small dough pieces consistently. This model operates with 36 divisions, with a weight range of 34 to 110 g per dough piece. It is suitable for portioned productions requiring uniform formats, particularly for rolls, small-format bread preparations, mini buns, or snack products.

The machine operates via hydraulic movement. It has two cylinders for the pressing phase and one cylinder for cutting. Rounding is then carried out using a lever, which allows for simple cycle control while improving repeatability compared to entirely manual work.

Why this model stands out

The SPASA 36 stands out for its ability to produce a high number of dough pieces per cycle, while maintaining a head diameter of 400 mm. With a vat capacity of 4 kg and an hourly output of 4300 pieces/h, it meets the needs of bakeries that work with light and repeated dough pieces.

Its control panel allows adjustment of the pressing time as well as the opening of the forming chamber. The ability to memorize up to 9 different programs simplifies operation when multiple settings are required depending on the dough or production runs.

Key Advantages

• Division into 36 dough pieces for portions from 34 to 110 g.
• Hydraulic operation with integrated pressing and cutting.
• Lever-operated rounding for easy cycle control.
• Adjustable pressing time and forming chamber opening.
• Storage of up to 9 different programs.
• Dedicated button for cleaning the knives.

Detailed Technical Specifications

Uses and Applications

The SPASA 36 is suitable for productions requiring small, uniform dough pieces. Its 34-110g range allows for processing light portions in a bakery laboratory, snack bar, catering kitchen, or high-volume production setup. The 36-division format allows for processing more pieces per cycle when the desired unit weight remains low.

Good to Know Before Choosing

Before selecting this model, it is advisable to check the target dough piece weight and the quantity of dough processed per cycle. The SPASA 36 has a 4 kg hopper capacity and divides the dough into 36 portions. It is semi-automatic: the machine handles pressing and cutting, while shaping is done by lever. This configuration is suitable for workshops seeking consistent production with easy operation. Conclusion: The SPASA 36 is a relevant solution for hospitality professionals who want to organize the production of small, consistent dough portions. Its 36 divisions, its range of 34 to 110 g, its 4 kg capacity, and its stated output of 4300 pieces/hour make it a suitable model for repeated production runs requiring precision, consistency, and ease of use.

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