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| Model | Piece divisions | Plate depth (mm) | Hexagon height (mm) | Pasta capacity (kg) | Max size (g) | Minimum sizes (g) | Weight kg) | Power consumption (kW) | Engine power (Hp) | Length x Width x Height with lid open (mm) | Voltage |
|---|---|---|---|---|---|---|---|---|---|---|---|
| NVS 57 | 37 | 65 | 57 | 5,000 | 130 | 40 | 300 | 1.1 | 1.5 | 600 x 490 x 1510 | 380 V - 50 Hz - 3 ph+T |
| NVS 60 | 37 | 70 | 60 | 5,500 | 160 | 45 | 320 | 1.1 | 1.5 | 620 x 510 x 1500 | 380 V - 50 Hz - 3 ph+T |
| NVS 80 | 19 | 70 | 80 | 4,800 | 70 | 220 | 300 | 1.1 | 1.5 | 600 x 500 x 1510 | 380 V - 50 Hz - 3 ph+T |
The automatic hydraulic hexagonal dough divider by Novapan offered by Bakeit is the ultimate investment among bakery equipment and pastry equipment. Thanks to its patented system, this machine guarantees perfect portioning without compromising the quality of the artisanal product.
Unlike traditional dividers that can damage the gluten network, our sensor allows the dough to be processed without ever “stressing” or “tearing” it. Whether it is a delicate milk bun or a leavened dough, the Bakeit divider preserves the crumb structure and the product’s texture, acting as your number one ally in the workshop.
Features of the automatic hexagonal dough divider
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Eliminates noise and protects the operator: the fully hydraulic system also manages the lid locking. This guarantees exceptionally quiet closing, total safety during pressing and a drastic reduction in dough waste.
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Reduces consumption and prevents overheating: at the end of each processing cycle, the machine stops automatically. This smart function prevents overheating of the motor and hydraulic oil, eliminating energy waste.
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Ensures maximum hygiene and precision: the core of the machine is built with top-quality materials, fully compliant with strict HACCP and FDA regulations. The basket and blades are made of pure AISI 304 stainless steel, while the pressing hexagons are made of food-grade nylon milled to the millimetre, for clean and uniform cuts.
- Offers total digital control: the perfectly insulated and protected electronic system is equipped with a digital timer that allows you to set the pressing time to the second, guaranteeing consistent weights regardless of the dough.
Models and weight ranges: choose your version of the hexagonal dough divider
To meet every production need, our divider is available in three versions, differentiated by number of divisions and weight range:
| Model / Divisions | Number of Hexagons | Weight Range | Ideal for... |
|---|---|---|---|
| Version 37 (Standard) | 37 | From 40 g to 130 g | Small rolls, mini pizzas, mignon products. |
| Version 37 (Extended) | 37 | From 45 g to 160 g | Classic rolls, brioche, krapfen. |
| Version 19 | 19 | From 70 g to 220 g | Larger sizes, pizza dough balls. |
Frequently asked questions about the Novapan hexagonal dough divider
Consult the technical specifications and operating guide of the Novapan divider: discover details about dough compatibility (leavened and stiff doughs), weight ranges from 40 g to 220 g and operation of the 19- or 37-division hydraulic system.
How does the Bakeit hydraulic dough divider work?
Its technology is designed to simplify work in the workshop. The cutting system consists of a grid with AISI 304 stainless steel blades and 37 or 19 food-grade nylon hexagons, a combination that guarantees precise, uniform dough division while respecting the raw materials. Everything is controlled by a hydraulic system that makes the machine reliable and “quiet”.
The process is simple and fast:
- Loading: the operator opens the lid and places the dough mass inside.
- Configuration: through the digital control panel, it is possible to set the ideal pressing time.
- Cutting: the lid is lowered and, in a few seconds, the machine delivers perfectly calibrated dough hexagons of the same weight,
What types of dough can the hexagonal dough divider process?
Dough compatibility of the Novapan divider: The automatic hexagonal dough divider is designed for processing medium-stiff doughs (e.g. Mantovana) and soft or leavened doughs. The controlled-pressure hydraulic system makes it possible to portion:
- Savoury products: bread, rolls, mini pizzas and Mantovana bread.
- Sweet products: krapfen, brioche and leavened bases. Novapan technology preserves the gluten network, avoiding mechanical stress on the dough
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