SINMAG HYDRAULIC DOUGH DIVIDER DIV-20

What Is the DIV-20 Dough Divider? The DIV-20 (or Div-20) is a hydraulic dough dividing machine used in bakeries and commercial kitchens to quickly and evenly divide large batches of dough into 20 consistent pieces. These machines are essential for high-volume production of bread, buns, pizza dough balls, and other products where uniform weight and size are important. ⚙️ Key Features & General SpecsPerformance Number of divisions: 20 pieces per cycle. Weight per piece: Typically 100 g – ~800 g (varies by model and configuration). Dough capacity: Usually around 15 – 18 kg per batch. Division time: Around 10–20 seconds per cycle, much faster than manual dividing. Build & Operation Hydraulic system: Provides smooth, powerful pressing and dividing with minimal manual effort. Material: Heavy-duty stainless steel bowl and knives for hygiene and durability. Bowl type: Available in rectangular (square) or round bowls depending on the model. Mobility: Equipped with wheels/casters, often with locks for stability. Accessories: Often includes cleaning assistant tools and safety covers. Physical Size & Power Typical dimensions: ~680 mm (W) × 700 mm (D) × 1000–1050 mm (H). Weight: Around 230–350 kg depending on bowl shape and build. Power: Generally ~1.5 kW hydraulic motor running on 3-phase supply (e.g., 380–415 V). 🛠️ How It Works Load Dough: Place a batch (e.g., ~15–18 kg) of dough into the machine's bowl. Hydraulic Press: The hydraulic system pushes dough evenly through pre-formed segments. Uniform Pieces: Dough is cut into 20 balanced portions with consistent weight and size. Repeat: Continue with more batches as needed. This makes the DIV-20 far more efficient and consistent than manual dividing. 🧱 Bowl Options There are generally two common configurations: ➤ Round Bowl DIV-20 Divides dough from a round chamber. Often has high capacity per batch and consistent distribution. ➤ Rectangular (Square) Bowl DIV-20 Uses a square or rectangular bowl for broader dough shapes. Useful if your dough shapes vary or you want more flexibility. Both types produce 20 portions but may differ slightly in how dough spreads and divides within the bowl. 📌 Typical Uses Commercial bakeries — bread, rolls, dinner buns. Pizza shops — pizza dough balls of uniform size. Pastry kitchens & food production facilities — high-volume portioning. Hotels & catering kitchens — efficient division before proofing/baking. 💡 Benefits ✔️ Consistent, uniform portions — better quality and baking results.✔️ Faster than manual dividing — Saves labor and time.✔️ Durable, food-safe build — Stainless steel and ABS press segments.✔️ Portable — Wheels make it easy to move on the bakery floor.