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Semi-auto 16pcs Dough Divider Rounder | Dough Ball Portioning Machine
Model:
Semi-Auto 16
POWER
0.75KW
380V/220V
VOLTAGE
175 KG
N.Weight
80-180 G/PCS
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Guangzhou China
Material
Stainless Steel
175 KG
Weight
550x720x1350 MM
Size
16 PCS/8S
Functions
Certifications
CE/SABS/GSO/ISO
Capacity
80-180 G/PCS
Made in China
Place of Production
Description
Semi-auto 16pcs commercial dough divider rounder
A 16-piece divider-rounder is not a “smaller output” choice. It is the right choice when your dough pieces are bigger. If you mainly produce burger buns, large dinner rolls, brioche buns, filled buns, or heavier pizza dough balls, the 16pcs format gives you a wider unit-weight range per cycle than 30pcs or 36pcs machines.
What this machine does
Divides one dough batch into 16 equal portions
Rounds each portion into consistent dough balls in the same cycle
Cuts labor time in the portioning step and stabilizes proofing and baking consistency downstream
Who typically selects 16pcs instead of 30pcs or 36pcs
Choose 16pcs when your target unit weight is roughly in the 80g to 200g class (model-dependent), for example burger buns, large rolls, and heavier dough balls. Choose 30pcs or 36pcs when your unit weights are smaller and you prioritize more pieces per cycle. Yuemen’s 30pcs and 36pcs pages show smaller gram ranges per piece.
Power and voltage platform (semi-auto series)
Electric, commonly 0.75 kW
380V or 220V options (confirm your local standard)
Cycle and output logic
Semi-auto series on Yuemen site is listed as “PCS per 8 seconds” for 30pcs and 36pcs models, indicating fast batch cycling on the same platform concept.
16pcs output estimate: if one cycle is around 8 to 10 seconds in real operation, theoretical throughput is about 5,700 to 7,200 pieces/hour before loading and unloading time. This is why these machines are normally justified by labor saving and consistency, not only by speed.
Unit dough weight range (why 16pcs exists)
Many 16pcs semi-automatic divider-rounders are positioned around 80g to 180g, or 100g to 200g per piece depending on model and plate set. Use this on-page as a “typical range” and confirm final range based on your dough formula.
Structure and export basics
Stainless steel is standard for this class of commercial divider-rounders and is also listed on Yuemen’s divider pages.
Shipping port and origin format can follow your existing divider pages (Guangzhou China, Made in China).
Product Image
How does this machine work with other bakery equipment
Workflow 1: burger buns and dinner rolls line (common 16pcs use case)
Spiral mixer: mix dough to stable gluten development
Resting: short bench rest for relaxation
Semi-auto 16pcs divider-rounder: divide and round into consistent balls
Intermediate proof: stabilize shape and fermentation
Final forming (optional): press, stamp, or mold depending on bun style
Proofer: final proofing control
Oven: convection for buns, deck for artisan rolls, rotary for high batch volume
Workflow 2: pizza dough ball production
Spiral mixer: mix pizza dough
Resting: reduce dough tearing during rounding
Semi-auto 16pcs divider-rounder: portion and round into dough balls
Dough boxes: tray and store
Retarder or refrigerator: cold fermentation control
Sheeting or stretching: depending on your process
Pizza oven: conveyor or deck oven
Workflow 3: central kitchen, multi-store supply
Mixer
Divider-rounder (16pcs if you run heavier weights per store spec)
Retarder-proofer: schedule control for delivery windows
Baking or par-baking: based on distribution model
Cooling and packing: stable weight and count per pack
How to compare models on the same product family
16pcs semi-auto divider-rounder
Best for: larger dough piece weights, buns, heavier dough balls
Why it wins: correct weight class per piece, consistent rounding
26pcs semi-auto divider-rounder
Best for: medium piece weights, mixed bun lines, mid-scale kitchens
Why it wins: balance of piece count and unit weight range
30pcs or 36pcs semi-auto divider-rounder
Best for: smaller rolls, dinner rolls, mini buns, high piece count lines
Why it wins: more pieces per cycle, smaller weight ranges per piece are common
Manual or hydraulic divider (without rounding)
Best for: tight budgets (manual), or stable press force at higher cycles (hydraulic)
Why it wins: simple portioning step, but you still need rounding labor afterward
Full automatic divider-rounder
Best for: very high volume lines that need maximum labor reduction
Why it wins: automation depth, but higher capex and usually higher weight and footprint
Dough ball machine buyer checklist
Your target product list: burger buns, brioche buns, pizza balls, filled buns, etc
Target unit weight in grams and tolerance expectation
Dough type: lean dough, enriched dough, high hydration, inclusions
Daily output: pieces/day and peak hour requirement
Power standard: 220V single phase or 380V three phase
Hygiene requirements: stainless contact parts, cleaning access
Downstream equipment: proofer type, oven tray size, cold fermentation workflow
FAQ
What piece weight is the 16pcs model best for?
Typically it is chosen for larger piece weights, often around 80g to 200g per piece depending on configuration. Confirm the final range based on your dough type and dividing plate set. Timco Machinery+1
Why not just use a 30pcs or 36pcs model and run heavier dough pieces?
Because those models are commonly positioned for smaller gram ranges per piece. Using a plate designed for small weights can hurt consistency and rounding quality when you force heavier pieces. Yuemen Bakery Machines+2Yuemen Bakery Machines+2
How do I control the final dough ball weight accurately?
Weight accuracy starts from scaling the total dough batch correctly before loading. The machine then divides the batch into equal portions. For tight tolerance production, you control mixing hydration, dough temperature, rest time, and batch scaling discipline.
Can this fit into a full Yuemen bakery line?
Yes. In practical setups it sits between your mixer and your proofing or cold fermentation step, then feeds directly into forming and baking. This is the most common way to justify the machine because it reduces labor and stabilizes product consistency across the whole line.
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