SPASA 15 semi-automatic dough divider/rounder for regular dough pieces from 150 to 360 g
General presentation
The SPASA 15 is a semi-automatic dough divider/rounder designed for bakery, pizzeria and catering professionals who are looking for a reliable solution for dividing and rounding dough pieces in a regular manner. This model operates in 15 divisions, with a dough weight between 150 and 360 g, making it particularly suitable for producing individual loaves, buns, pizza dough balls, and bread preparations requiring good repeatability.
Its hydraulic operation relies on two cylinders dedicated to the pressing phase and one cylinder for cutting. Rounding is then carried out using a lever, allowing for simple and direct control of the cycle while reducing the most repetitive manual operations.
Why this model stands out
The SPASA 15 stands out for its balance between automation, operator control, and production capacity. The control panel allows you to adjust the pressing time as well as the opening of the forming chamber, with the possibility of memorizing up to 9 programs. This function is useful when a workshop alternates between several recipes or different types of dough throughout the day.
With a 5.5 kg bowl capacity, a 400 mm head, and an hourly output of 1800 pieces/hour, this model meets the needs of professionals who want to achieve greater consistency without switching to a fully automatic solution.
Key Advantages
- Division into 15 dough pieces for consistent portions from 150 to 360 g.
- Hydraulic machine with lever-operated pressing, cutting, and rounding.
- Adjustable pressing time and forming chamber opening.
- Storage of up to 9 programs different.
- Dedicated knife cleaning button for easy maintenance.
- Size suitable for bakery, pizzeria, snack bar, and catering production facilities.
Detailed technical specifications
| Reference | SPASA 15 |
| Machine type | Semi-automatic dough divider |
| Operation | Hydraulic |
| Number of divisions | 15 |
| Weight per Dough piece | 150 to 360 g |
| Pan capacity | 5.5 kg |
| Head diameter | 400 mm |
| Hourly capacity | 1800 pieces/h |
| Pressing system | 2 cylinders for the pressing phase |
| Cutting system | 1 cylinder for cutting |
| Balling | By Lever |
| Settings | Pressing time and forming chamber opening |
| Storable programs | Up to 9 programs |
| Knife cleaning | Dedicated button |
| Machine weight | 245 kg |
| Machine dimensions | 750 x 700 x 1450 mm |
| Dimensions packaging | 760 x 1670 x 730 mm |
Uses and applications
This professional dough divider/rounder is suitable for establishments that regularly produce calibrated dough pieces: bakeries, pizzerias, snack workshops, preparation laboratories and CHR kitchens organized around series production. The 15-division format is suitable when you need medium-weight dough pieces, particularly for individual loaves, buns, or pizza dough in the 150 to 360 g range.
Good to know before choosing
Before selecting a 15-division dough divider/rounder, it's important to check the target weight of your dough pieces and the volume of dough processed per cycle. On this model, the bowl capacity is 5.5 kg, and each division produces a dough piece weighing 150 to 360 g. The SPASA 15 is a semi-automatic machine: the machine presses and cuts, while the rounding is activated by a lever. This configuration offers a good compromise for professionals seeking greater consistency and comfort than a manual solution, while maintaining ease of use.
Conclusion
The SPASA 15 is a suitable solution for hospitality professionals who want to structure their dough production with a robust, consistent machine that is easy to integrate into a daily workflow. Its 15-division capacity, 150-360g dough weight, pressing settings, and program memory make it a logical choice for workshops seeking a reliable, production-oriented, semi-automatic dough divider/rounder.
FAQ
What dough weight can the SPASA 15 produce?The SPASA 15 can produce dough pieces from 150 to 360g, with division into 15 portions.
Is the SPASA 15 suitable for a professional pizzeria?Yes, it can be suitable for a pizzeria if the desired dough pieces fall within the range of 150 to 360 g and if the 5.5 kg hopper capacity corresponds to the desired production rate.
What is the difference between this machine and a manual rounding divider?The SPASA 15 is semi-automatic and hydraulic: it handles the pressing and cutting phases, while rounding is done by lever. It therefore offers greater consistency and comfort than fully manual operation.
How many programs can the SPASA 15 store?The machine can store up to 9 different programs, which simplifies operation when multiple settings are used depending on the production run.
What are the dimensions of the SPASA 15?The machine dimensions are 750 x 700 x 1450 mm. The packaging dimensions are 760 x 1670 x 730 mm.
