The SPASA 22 is a semi-automatic dough divider and rounder designed for the hospitality industry (hotels, restaurants, and cafes) that needs to divide, cut, and round dough pieces with good consistency. This model operates with 22 divisions, with a weight range of 60 to 220 g per dough piece. It is suitable for producing rolls, bread dough, snack preparations, and portioned formats requiring consistent weights. The machine operates with a hydraulic system consisting of two cylinders for the pressing phase and one cylinder for cutting. Rounding is then carried out using a lever, which maintains ease of use while providing greater consistency than entirely manual work. Why this model stands out: The SPASA 22 stands out due to its intermediate size between models with a low number of divisions and versions designed for very small dough pieces. With a 5 kg vat capacity, a 400 mm head diameter, and an hourly output of 2600 pieces/hour, it meets the needs of establishments seeking to structure a regular production of small to medium-weight dough pieces. Its control panel allows adjustment of the pressing time and the opening of the forming chamber. The machine can store up to 9 different programs, a useful feature when several recipes or quantities are being processed in the same kitchen.
| Reference | SPASA 22 |
| Machine Type | Semi-automatic dough divider |
| Operation | Hydraulic |
| Number of Divisions | 22 |
| Weight per Dough Piece | 60 to 220 g |
| Pan Capacity | 5 kg |
| Head Diameter | 400 mm |
| Capacity Hourly rate | 2600 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 | Button dedicated |
| Machine weight | 245 kg |
| Machine dimensions | 750 x 700 x 1450 mm |
| Packaging dimensions | 760 x 1670 x 730 mm |
This professional dough divider/rounder is suitable for establishments that regularly produce calibrated dough pieces in a range of 60 to 220 g. It can be integrated into a bakery laboratory, a snack bar, a catering kitchen, or a production line focused on rolls and portioned preparations. The 22-division format allows for processing more pieces per cycle than a 15-division model, while maintaining a 400 mm head.
Before choosing the SPASA 22, it is important to check the target weight of the dough pieces and the quantity of dough processed per cycle. This model is designed for a 5 kg bowl capacity and portions of 60 to 220 g. The machine is semi-automatic: it handles pressing and cutting, while rounding is done by lever. This configuration is suitable for workshops seeking a good balance between consistency, speed, and operator control.
The SPASA 22 is a coherent solution for catering professionals who want to produce small to medium-weight dough pieces with a simple-to-use semi-automatic machine. Its 22 divisions, 5 kg capacity, stated output of 2600 pieces/hour, and adjustable settings make it suitable for regular production requiring precision, repeatability, and cycle organization.
