42-division rectangular manual divider

42-Division Rectangular Manual Divider for Small, Regular Portions

General Overview

The 42-division rectangular manual divider from the SQ M range is designed to divide dough into small, regular portions, with simple and direct operation using levers. It is ideal for bakeries, catering kitchens, pizzerias, caterers, or production units looking for a reliable solution for preparing light dough balls with good repeatability.

Its rectangular bowl, 70 mm high, allows for processing portions from 40 g to 170 g, with a bowl capacity of 7 kg.

This 42-division format is particularly relevant when the goal is to produce more small parts per cycle without using an automated machine.

Why this model stands out

This model stands out due to its clear mechanical operation. The essential operationspressing, cutting, and knife cleaningare performed using levers. The work cycle remains easy to integrate into a production routine: insert the product into the hopper, close the lid, press and cut with the levers, open manually, then remove the cut pieces of dough.

With a stated hourly capacity of 1200 pieces/hour, this 42-division rectangular divider meets the need for consistency in the preparation of rolls, light dough balls, or portions of dough intended for series production.

Key Advantages

• 42-division format suitable for small portions of dough.
• Weight range of 40 g to 170 g for light and consistent dough balls.
• 7 kg rectangular hopper with a height of 70 mm.
• Pressing, cutting, and cleaning of the knives controlled by levers.
• Simple work cycle with manual hood opening.
• Advertised productivity of 1200 pieces/hour.

Detailed technical specifications

Uses and Applications

This professional dough divider is designed for productions where consistent weight and speed are essential. It is suitable for preparing small dough balls, small bread pieces, individual loaves, or portions intended for further shaping.

The 42-division format allows for the production of more portions per cycle than a 20-division model, within a lighter weight range.

It is therefore suitable when the need involves dough pieces weighing from 40 g to 170 g, with a 7 kg bowl capacity.

Good to know before choosing

Before choosing a 42-division rectangular manual divider, the essential point is the desired weight. This model is designed for portions from 40 g to 170 g. For heavier dough pieces, you should consider another division configuration compatible with the desired weight.

The space required in the kitchen must also be taken into account. The diagram shows a height of approximately 1500 mm with the lid open and a depth of approximately 1060 mm in the open position. These markers are useful for organizing the workspace around the machine.

Conclusion

The 42-division rectangular manual divider is a suitable solution for workshops that want to produce small, regular portions of dough, with simple mechanical operation and a stated output of 1200 pieces/hour. Its 7 kg capacity, 57 x 53 mm pressure plate, and 40 g to 170 g capacity make it a suitable piece of equipment for producing small items in bakeries, pizzerias, or catering facilities.

FAQ

What weight can this 42-division manual divider produce?
This model allows you to divide dough into portions from 40 g to 170 g, according to the manufacturer's specifications.

What is the difference between this and a 20-division manual divider?
The 42-division version is designed for smaller portions. It divides the dough into 42 pieces weighing from 40g to 170g, while the 20-division version in the same range covers a higher weight range.

What space is required for installation?
The diagram indicates approximately 700 x 720 x 1000 mm for the machine, with a height of approximately 1500 mm and a depth of approximately 1060 mm when the cover is open.

How does the work cycle proceed?
The user places the dough in the hopper, closes the cover, presses and cuts using the levers, then manually opens the cover and removes the cut pieces of dough.