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| Model | SAE 20 | SAE 20M | SAE 30 | NVE 20 | NVE 20 M | NVE 30 |
|---|---|---|---|---|---|---|
| Piece divisions | 20 | 20 | 30 | 20 | 20 | 30 |
| Square side (mm) | 100 | 100 | 80 | 100 | 100 | 80 |
| Plate depth (mm) | 100 | 150 | 100 | 100 | 150 | 100 |
| Pasta capacity (kg) | 16 | 24 | 16 | 16 | 24 | 16 |
| Minimum size (g) | 150 | 150 | 90 | 150 | 150 | 90 |
| Max sizes (g) | 800 | 1200 | 550 | 800 | 1200 | 550 |
| Power consumption (kw) | 1.5 | 1.5 | 1.1 | 1.5 | 1.5 | 1.1 |
| Weight kg) | 330 | 330 | 330 | 330 | 330 | 330 |
| Width (mm) | 650 | 650 | 650 | 650 | 650 | 650 |
| Length (mm) | 660 | 700 | 660 | 660 | 660 | 660 |
| Worktop height (mm) | 1100 | 1100 | 1100 | 1100 | 1100 | 1100 |
| Height with lid open (mm) | 1640 | 1640 | 1640 | 1640 | 1640 | 1640 |
| Voltage | 380 V - 50 Hz - 3 ph+T | 380 V - 50 Hz - 3 ph+T | 380 V - 50 Hz - 3 ph+T | 380 V - 50 Hz - 3 ph+T | 380 V - 50 Hz - 3 ph+T | 380 V - 50 Hz - 3 ph+T |
The hydraulic square dough divider stands out for its robust structure and ease of use, ensuring fast and silent operations thanks to its hydraulic operation.
The characteristics of the square dough divider
This bread-making machinery is ideal for cutting soft dough , especially for the production of baguettes, loaves and ciabattas. The sturdy handle of the lid hook ensures a perfect and safe manual closure, reducing pasta waste to a minimum. Furthermore, the electrical system is completely protected and isolated, with magneto-thermal protection of the motor.
The heart of the machine offers additional hygiene and comfort thanks to the use of high quality materials such as AISI 304 stainless steel for the blades and basket and food-grade nylon for the frames. These components, precisely machined on automatic machining centers, ensure high-precision assembly and prevent dough waste for the user.
By adopting the hydraulic square divider as part of the pizzeria and bakery equipment , professionals in the sector can benefit from a hydraulic system that ensures speed, silence and precision in the preparation of the dough, raising the standards of efficiency and quality in daily production.
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