Automatic volumetric dough divider for bread

The automatic volumetric dough divider with a vacuum system by Bakeit is the strategic solution for portioning high-hydration doughs (from 55% upwards), ensuring absolute precision without ever stressing or overheating the mixture.

This divider represents a fundamental tool among pizzeria equipment, ensuring consistently perfect dough balls and bases; however, thanks to its extensive configuration options, it adapts with maximum versatility to countless other formats: from classic bread types to high-hydration products like Pinsa Romana, as well as large leavened items (Panettone, Colomba, Veneziana), small pastries, and even the most delicate gluten-free specialty doughs.

Advantages and Features of the Volumetric Dough Divider

• Gentle Dough Handling: the vacuum suction system draws in the dough gently, simulating manual cutting and avoiding the mechanical stress typical of auger or extrusion machines.
• Guaranteed Precise Weight to the Gram: the electronic volume adjustment allows for maintaining extremely high weight accuracy across continuous production, reducing waste to zero.
• Maximizes Production Efficiency: equipped with an electronic piece counter, variable production speeds, and an independent motorized conveyor belt to facilitate piece collection.
• Ensures Maximum Hygiene and Longevity: built with stainless steel covers, rotary drum, and hopper. Additionally, a safety sensor locks the machine if lubricating oil is missing, preventing mechanical wear.

Technical Specifications and Dividing Range

With Bakeit, you can configure the volumetric divider according to your actual needs. Here are the available weight ranges based on the piston diameter:

Customizations and Optional Accessories

To meet the specific needs of your laboratory, our divider is fully configurable:

• Soft Dough Kit (Hydration > 63%): essential for highly hydrated doughs. The kit includes a Teflon-coated hopper, an inverter for independent belt control, a professional scraper, and a double piston lubrication system.
  
• Enlarged and Teflon-coated Hoppers
  The standard version of the divider includes a 50-liter Stainless Steel conical hopper, but we offer various options such as conical hoppers (up to 200 L) or square/round hoppers (up to 300 L). Upon request, we apply a non-stick Teflon treatment or provide pressure-fed versions (to be paired with a compressor) for maximum precision.
  
• Molding and Rounding Modules
  The divider can be transformed into a true workstation thanks to two optional accessories: the rounding cap (for rounding pizza, pinsa, and large leavened doughs) and the molding belt (to give an elongated shape to loaves and baguettes).
  
• 4.0 Touch Screen Panel
  You can replace the standard controls with a touch display (also installable on an ergonomic articulated arm) to store recipes, standardize production, and eliminate the risk of human error.

Frequently Asked Questions about the Volumetric Divider

Technical guide to the configuration of the Bakeit volumetric divider: insights into the vacuum system, weight ranges (20g-1650g), lubrication, and compatibility with high-hydration doughs (pinsa, large leavened products).

How does the volumetric dividing system work?

Our volumetric divider guarantees consistent portioning thanks to a system based on dough volume. The operation is as simple as it is effective:

1. Weight Adjustment: the machine works through an adjustable dividing piston. The larger the amount of dough drawn into the piston, the higher the final weight of the piece.
2. Constant Precision: conversely, by reducing the volume of the dividing chamber, lower weights are obtained.
3. Efficiency: this system allows for maintaining extremely high weight precision without stressing the dough, making the divider ideal for artisanal and industrial bakeries looking for consistency and speed in production.

How is the dough weight calibrated?

Weight Regulation and Calibration: the Bakeit volumetric divider allows for immediate weight calibration via an electromechanical command that adjusts the piston stroke. This system ensures:

• Gram-Level Precision: millimeter-precise adjustment of the dividing chamber volume.
• Versatility: rapid change of portion sizes (e.g., from 20g to 1650g depending on the piston) in just seconds.
• Production Consistency: maintaining the set weight even during continuous industrial work cycles.

How does the lubrication system work?

The machine uses food-grade certified mineral oil (H1) to lubricate the piston stroke. It is equipped with a side tank with an integrated filter to prevent impurities from entering. A safety sensor prevents the machine from starting in the absence of oil, ensuring maximum mechanical longevity.