Manual divider with 20 rectangular divisions

20-Division Rectangular Manual Dough Divider for Regular Dough Pieces in Bakeries, Catering, and Hospitality

General Overview

The 20-division rectangular manual dough divider is designed to portion dough evenly in a professional bakery, pizzeria, catering, or artisanal production environment. Its operation relies on mechanical manipulation: pressing, cutting, and knife cleaning are performed using levers, without the complex automation described in the manufacturer's specifications.

With its rectangular bowl, 70 mm high, this model can handle dough pieces from 80 g to 350 g, with a bowl capacity of 7 kg. It meets the needs of professionals seeking consistent, fast, and repeatable division, while maintaining simple and direct use at the production station.

Why this model stands out

This divider stands out due to its rectangular format, particularly suited to preparing dough that needs to be divided into regular portions. The work cycle is clear: the user inserts the product into the hopper, closes the lid, presses and cuts with the levers, manually opens the lid, and then removes the cut pieces of dough. Its advertised hourly capacity of 1200 pieces/hour allows it to support a sustained production pace, particularly for professionals who need to quickly standardize their dough balls before shaping, fermentation, or baking. Key Advantages: 20 rectangular divisions for obtaining consistent portions with each cycle. Weight range from 80g to 350g, suitable for different dough ball sizes. 7kg hopper capacity for processing professional quantities of dough. Mechanical operation via levers for pressing. Cutting and cleaning knives.

Simple, easy-to-read work cycle suitable for daily workshop use.Hourly capacity of 1200 pieces/hour according to manufacturer's data.

Detailed technical specifications

Uses and applications

This professional dough divider is aimed at bakers, pastry chefs, pizza makers, caterers and HORECA workshops who want to gain consistency when preparing dough balls. It is suitable for productions where repeatable weight, speed, and ease of handling are essential. Its 20-division format allows for the rapid preparation of portions for various professional uses, within the weight range provided by the manufacturer. Good to know before choosing: Before selecting a 20-division manual divider, it is important to check the target weight of your dough pieces, the quantity of dough to be processed per cycle, and the available space around the machine. This model handles portions from 80g to 350g, with a 7kg bowl. The manufacturer's diagram also indicates the dimensions to consider with the hood open: approximately 1500mm in height and 1060mm in depth. This data is useful for anticipating placement in a bakery, laboratory, or preparation area.

Conclusion

The 20-division rectangular manual divider is a robust and easy-to-read solution for standardizing dough pieces in professional production. Its 7 kg capacity, its 80 g to 350 g capacity, and its lever operation make it suitable for workshops seeking consistent dividing without unnecessary handling.

FAQ

What weight can this 20-division rectangular manual divider produce?
This model allows you to divide dough into portions from 80 g to 350 g, according to the manufacturer's specifications.

What is the capacity of this divider's hopper?
The rectangular hopper has a capacity of 7 kg and a hopper height of 70 mm.

How does the work cycle work?
The user inserts the dough into the hopper, closes the lid, presses, and Cut using the levers, open the cover manually, then remove the cut dough pieces.

Is this divider suitable for professional use in the hospitality industry?
Yes, its 20 divisions, 7 kg capacity, and 1200 pieces/hour output make it suitable for production needs in bakeries, pizzerias, or hospitality kitchens.