Automatic dough divider

manualbaked goodsvolumetric

The closed hopper divider is designed to divide the dough in equal weight. It distinguishes itself of a hydraulic divider by the fact that the whole dough in the fork kneader bowl can be spilled in one time via a bowl lift in the exit of the fork kneader. Besides, it has a belt allowing to provide an automatic intermediate proofer or to take back manually the dough. Specifications Meter-programmer allows to fix in advance the number of dough to weigh and to divide Closed hopper divider able to weigh all type of dough : rested until 3 hours in bowl > hydrated until 80{0c2fdc32e02e97847e9d8f37d1f83ef32c18357204bb1ad9b6bf260ef115feb0} all type of flours health food Precision of the weight of the dough, from the beginning to the end of +/- 5 g. It is got by air pressure of 0,7 bar. Control thanks to a wheel with location by a rev counter. Bowl with coating made of Teflon allowing the dough to slide down better and suppressing the grease using Air compressor integrated in the autonomous frame – It does not caused any stress on the dough : no aspiration, no tearing schema Manual opening and closing of the hopper Length of the discharge belt : from 765 to 1015 mm Piston made in stainless steel – Frame made of aluminium foundry and coasted steel Ergonomics / Maintenance Easy cleaning by toppling over of the hopper Safety frames which stop automatically the divider when they are dismantled, in order to clean it in safety – Small size Dry-working of the piston, it is not necessary to bring oil Easy mobility thanks to its 4 casters, of which 2 revolving and braked at the rear Options Stainless steel frame