SPAM11 Manual Dough Divider/Rounder - 11 Divisions for Regular Dough Balls from 180 to 500 g
General Overview
The SPAM11 manual dough divider/rounder is a professional piece of equipment designed to divide and round dough into 11 regular portions. It is ideal for bakeries, pizzerias, production facilities, and the hospitality industry (hotels, restaurants, and cafes) looking for a simple, easy-to-use mechanical solution for preparing homogeneous dough balls. Its operation relies on levers that allow for the pressing, cutting, and rounding phases, with the forming chamber adjusted by a digitally graduated bell.
Why this model stands out
The SPAM11 model stands out with its 11-division format, particularly suited to productions requiring heavy dough pieces. Its working range of 180 to 500 g per dough piece allows it to cover professional uses such as preparing pizza dough, round loaves, or larger dough balls. The 5.5 kg bowl capacity allows for processing a quantity of dough consistent with artisanal or semi-intensive production.
Key Advantages
- Division and rounding into 11 portions for more uniform dough pieces.
- Mechanical lever operation, without complex programming.
- Shaping chamber adjustment via a bell with a digital scale.
- Weight range suitable for dough pieces from 180 to 500 g.
- Machine supplied with 3 trays for easy cycle scheduling.
- Indicated hourly capacity of 1300 pieces/hour according to manufacturer's data.
Technical Specifications
detailed
| Reference |
SPAM11 |
| Machine Type |
Manual Round Divider |
| Number of Divisions |
11 |
| Minimum Weight per Dough Piece |
180 g |
| Maximum Weight per Dough Piece |
500 g |
| Pan Capacity |
5.5 kg |
| Diameter of Head |
400 mm |
| Hourly Capacity |
1300 pieces/h |
| Machine Weight |
180 kg |
| Approximate Machine Dimensions |
610 x 680 x 1500 mm |
| Height with Lever / Upper Element |
2050 mm |
| Dimensions Packaging |
760 x 1670 x 730 mm |
| Trays supplied |
3 |
| Adjustment |
Shaping chamber adjustable by bell with digital scale |
| Work cycle |
Tray positioning, chamber adjustment, pressing, cutting, rounding, tray removal |
Uses and applications
This professional dough divider/rounder is suitable for workshops that need to prepare regular dough pieces while maintaining a manual working process. The 11-division format is suitable for productions where the unit weight is greater than with 22, 30, or 36-division models. It can therefore be used for preparing pizza dough balls, round loaves, or bakery products requiring a dough portion between 180 and 500 g.
Good to know before choosing
Before choosing this model, it is important to check the desired final weight per dough ball and the quantity of dough to be processed per cycle. The SPAM11 operates with 11 divisions and a 5.5 kg hopper capacity: it is therefore the preferred choice when the goal is to produce fewer dough balls per cycle, but with a higher weight.
Its size and height with lever must also be taken into account when installing it in a laboratory or production area.
Conclusion
The SPAM11 is a manual dough divider suitable for professionals looking for a mechanical machine that is clear in its operation and consistent for dough pieces from 180 to 500 g. With its 11 divisions, 5.5 kg capacity, 400 mm head, and 3 included trays, it provides a relevant solution for structuring dough preparation in bakeries, pizzerias, or the hospitality industry.
FAQ
What type of production is the SPAM11 suitable for?
It is suitable for productions requiring 11 dough pieces per cycle, with a unit weight between 180 and 500 g.
Is the SPAM11 a manual or automatic machine?
It is a manual machine with mechanical movement. Pressing, cutting, and rounding are performed using levers.
How much dough can be processed with this model?
The hopper capacity indicated for the SPAM11 is 5.5 kg.
How many trays are supplied with the machine?
The machine is supplied with 3 trays.
Why choose an 11-division dough divider/rounder rather than a model with more divisions?
The 11-division model is suitable when you want to obtain heavier dough pieces, from 180 to 500 g, while models with more divisions are intended for lighter unit weights.
