Machine type

Dough Dividers & Bakery Machines

A dough divider splits dough into pieces of the same weight by measuring each piece by volume. Conventional dividers draw the dough into measuring chambers with pistons and usually need dividing oil to stop it sticking. In a system built on a vacuum filler, a double screw or vane pump feeds the dough continuously and meters it, and a cutting device separates each portion at the outlet with a knife, a wire or a servo-driven blade. These systems can divide without dividing oil, so no oil is worked into the dough.

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11 Machines listed
6 Related applications

Overview

About dough dividers & bakery machines

Dividers handle wheat doughs for toast bread, rolls and pizza bases, as well as soft, sticky rye, wholemeal and gluten-free doughs. Portions leave on a conveyor, often in two or more lanes, towards rounding, proving or baking. Forming nozzles give cookie and bar doughs their shape, sheeting horns lay dough flat for tray bakes, and filling heads deposit dough or batter straight into tins and moulds.

These machines are used by industrial and craft bakeries, pizza and frozen dough manufacturers, and biscuit and bar producers. Checkweighers placed after the divider weigh the portions on each lane and help keep them to the target weight.

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10 machines

Equipment

6 dough dividers & bakery machines

The machines in the catalogue classed as dough dividers & bakery machines. Models with comparable published size or capacity figures are listed from smallest to largest; others follow in catalogue order. Open one for details or ask which suits your product.

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