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CE/SABS/GSO/ISO Certified Automatic 30PCS Dough Ball Machine
Model:
Auto 30
POWER
1.8KW
380V/220V
VOLTAGE
485 KG
N.Weight
30-100 G/PCS
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
550*650*1460 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
485 KG
30 PCS/8S
30-100 G/PCS
$500-$16,000
Description
Full automatic 30pcs commercial dough divider rounder. What Auto 30 is designed to solve?
Auto 30 is for the moment when dividing plus rounding becomes the bottleneck, not mixing. If your team can mix dough fast but slows down on scaling, cutting, and hand rounding, a full automatic divider rounder turns that entire step into one repeatable station that outputs uniform dough balls.
This model is especially popular for pizza dough balls and standard buns because it sits in the most common weight window for those products: 30 to 100 g per piece, 30 pieces per cycle.
Production planning cheat sheet
1 cycle gives you 30 dough balls. If your target is 80 g, one cycle consumes about 2.4 kg dough. If your target is 100 g, one cycle consumes about 3.0 kg dough. If your target is 50 g, one cycle consumes about 1.5 kg dough.
Theoretical output based on 30 pcs per 8 seconds is 13,500 pieces per hour, but real throughput depends on operator loading rhythm, dough stickiness, and how you tray or box the balls.
Best-fit products and buyers
Pizza dough balls
If you run consistent dough weight standards across shifts or across multiple outlets, Auto 30 helps lock in dough ball size so fermentation and stretching behavior is more predictable.
Buns and rolls
For standard buns, dinner rolls, milk buns, and small bread rolls, uniform dough balls improve proofing consistency and reduce tray variation, especially when multiple staff rotate on the line.
Central kitchens and commissaries
Auto 30 works well when you need a stable, repeatable portioning station that supports batching and cold fermentation workflows.
Product Image
How Auto 30 works with other equipment
Auto 30 performs best when it is treated as one link in a line, not a stand-alone purchase. Yuemen’s equipment categories cover mixers, dividers, proofing cabinets, ovens, and refrigeration, so you can size the whole workflow as a system.
Line 1: pizza dough ball room (chain store and central kitchen)
Step 1 Spiral mixer: mix dough to your target temperature and development Yuemen Bakery Machines
Step 2 Resting table: short rest so the dough relaxes before dividing
Step 3 Auto 30: divide and round dough balls in one station
Step 4 Dough boxes: tray and label by time and weight
Step 5 Retarder or refrigerator: cold fermentation scheduling
Step 6 Baking: deck or conveyor pizza oven depending on your service style
Line 2: bun and roll production (retail bakery or factory corner line)
Step 1 Spiral or planetary mixer: stable, repeatable dough mixing
Step 2 Resting: relax dough to reduce tearing and improve rounding
Step 3 Auto 30: output uniform dough balls
Step 4 Intermediate rest or quick pre-proof: stabilize ball surface
Step 5 Proofer: control fermentation
Step 6 Oven: convection, deck, or rotary rack chosen by tray format and output target
Line 3: mixed products in one shift (buns plus pizza balls)
Use Auto 30 as the standardized portioning station, then split the dough balls into two downstream paths: pizza boxes for cold fermentation, and bun trays for proofing and baking. This is a common reason buyers pick 30pcs instead of 36pcs: it stays in a practical mid-range piece weight window for both menus.
Why 30pcs is a smart format (and not just “one less than 36”)
30pcs is a practical sweet spot for operations that want mid-size dough balls with strong throughput. In real kitchens, it reduces the need to force heavier dough weights into small-piece plate formats, while still keeping the output-per-cycle advantage that 16pcs machines cannot match. Yuemen Bakery Machines+1
What to confirm before you request a quote
Target piece weight and tolerance
Confirm your main products sit inside 30 to 100 g per piece.
Dough style
Lean dough, enriched dough, hydration level, inclusions, and whether you run cold fermentation. These determine how smoothly the dough releases and how stable the ball shape remains.
Daily output target
Pieces per day and peak-hour target. If your peak hour needs are high, plan the station around boxing and tray handling, not only machine cycle speed.
Power standard
Confirm 220V or 380V requirement and local frequency.
Space and workflow placement
The machine footprint is compact, but the working area is not just the footprint. You need space for resting dough in, and trays or dough boxes out. Machine body size is 550 x 650 x 1460 mm.
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