Semi-automatic Dough Divider Rounder

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8 895,00 €

SEMI-AUTOMATIC DIVIDER AND ROUNDER
Hydraulic displacement machines, with 2 cylinders for the pressing phase and one cylinder for cutting. Control panel with the possibility of regulating the pressing and opening time of the forming chamber. The rounding is done with a lever. Button for cleaning knives. Possibility of memorizing up to 9 different programs.


The semiautomatic rounding portioning machines are machines that allow to cut a portion of raw dough into small parts and then, thanks to an oscillating plate, round each one of the pieces, so that balls with a weight and an equal shape are obtained, all in a few seconds.


Hydraulic displacement machines, with 2 cylinders for the pressing phase and one cylinder for cutting. Control panel with the possibility of regulating the pressing and opening time of the forming chamber. The rounding is done with a lever. Button for cleaning knives. Possibility of memorizing up to 9 different programs. The machine is supplied with 3 plates.


Work cycle
1. enter the plate manually;
2. close the previous protection;
3. set the program number - set the working times (pressing and camera);
4. press the Start key;
5. the press machine, cut;
6. operate the rounding lever;
7. open the previous protection;
8. Take out the plate with the balls that have been formed.


T1-Press time: is the time that serves to distribute the dough inside the vat in a uniform manner, so that in the cutting phase each portion has the same weight and volume. If the exterior portions are heavier than the interior ones, it will be necessary to reduce the time; On the other hand, if the weight is lower, it is necessary to increase the time.


Tip: put the dough as much in the center of the dish as possible and flatten the dough portion with your hands. Let the dough rest for ten minutes before making it.


T2-Rounding time: is the time needed for the oscillating plate to form the balls after the cutting phase. If the balls have been damaged, it is necessary to decrease the time, however, if they are not formed, it is necessary to increase the time.


T3-Opening or closing time of the shaping chamber: it is the time that will allow to open or close the shaping chamber, it serves to create the adequate space of the chamber that, with the rounding phase, will allow obtaining a well formed ball.


Results: If the ball has been damaged, it is necessary to increase the time, but if it is not formed, it is necessary to decrease the time (if the time is increased, the camera opens more, if it is decreased, the camera closes).


USED ​​MATERIALS
Steel frame electro-welded painted;
Coatings in varnished steel or stainless steel.
Tubes and heads of anticorodal aluminum MG5 with anodization;
Knives and grilles made of 304 stainless steel;
Inside surface of the PE500 lid and food polyethylene pressure devices;
Food polyethylene plates PETG;
Aluminum ring with chemical nickel coating.


ELECTRICAL POWER SUPPLY
All machines are supplied as standard with 400 volt 50 Hz 3 phase connection. Upon request, they can be supplied with different voltages.


All machines comply with CE regulations and are manufactured in Italy.


EP15SA
Divisions: 15
Circle shape
Minimum weight: 150 gr
Maximum weight: 360 gr
Basin capacity: 5.5 kg
Diameter of the head: 400 mm
Capacity per hour: 1800


EP22SA
Divisions: 22
Circle shape
Minimum weight: 60 gr
Maximum weight: 220 gr
Basin capacity: 5 kg
Diameter of the head: 400 mm
Capacity per hour: 2600

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Semi-automatic Dough Divider Rounder

Semi-automatic Dough Divider Rounder

Semi-automatic dough divider and rounder for bakery and pastry.