Volumetric Dough Divider Explained: Power, Precision, and Cost

Why Smart Bakeries Invest in the Right Equipment

Running a bakery isn’t just about great recipes—it’s about consistency, speed, and cost control. Whether you’re scaling up a pizza chain, opening a neighbourhood café, or managing a full-scale bread factory, your equipment choices directly affect your bottom line. Among these, the volumetric dough divider is one of the most underrated workhorses in commercial baking.

But what exactly does a volumetric dough divider do? How much power does it consume? And how do you choose the right one based on price, output, and daily needs?

Let’s break it all down for you—from types to power consumption, and everything in between.

What Is a Volumetric Dough Divider?

A volumetric dough divider is a precision machine that cuts dough into equal portions based on volume, not weight. This results in more consistent product sizes, faster production times, and less labour-intensive work—all while reducing wastage.

Common Applications:

• Dividing dough for bread loaves, buns, pizza bases, and rolls

• Essential for high-volume production environments such as bakery stores and pizza chains

• Ensures consistent baking results and uniform appearance

Volumetric Dough Divider Types and Their Use Cases

When selecting the right volumetric dough divider, understanding the specific type and its ideal application is essential for ensuring production efficiency, output quality, and long-term reliability. Below are the most common types found in commercial bakeries, along with practical guidance for use.

1. Standard Volumetric Dough Divider

This is the core model used in many small to medium-sized bakeries. It uses piston-driven volume control to portion dough based on the desired weight range.

Key Features:

• Divides dough into 1 to 5 portions per cycle

• Output capacity: 2,000–10,000 pcs/hour

• Dough weight range: 8g–500g, depending on configuration

• Power: 1.6 kW, 220V/380V AC

• Compact footprint, ideal for bakeries with space limitations

Use Cases:

• Perfect for toast, buns, sandwich bread, pizza bases

• Reliable for routine mass production of fixed-size dough pieces

Ideal For: Bakery stores, cloud kitchens, and commissaries needing consistency and scale

Pro Tip: Choose a 3–5 head model if your output exceeds 3,000 pieces/hour to avoid bottlenecks during peak production times.

2. Computer-Controlled Volumetric Dough Divider

This upgraded model incorporates touchscreen controls and servo-assisted mechanisms for precise control over dough weight, output speed, and piston calibration.

Key Features:

• Digital interface with programmable weight presets

• Intelligent dough handling for high-hydration or specialty doughs

• Accuracy variance: ±2g per piece (with stable dough)

• Optional integration with conveyor belts and automation systems

Use Cases:

• Best suited for bakeries producing multiple product types with varied weights

• Supports frequent recipe changes and process optimisation

Ideal For: Mid- to large-scale bakeries, central kitchens, industrial food producers

Pro Tip: Use the batch memory feature to save frequent product settings, reducing setup time across shifts.

3. Conical Dough Rounder (Paired Equipment)

While not a divider itself, this essential companion machine is used immediately after dividing to round dough into perfect balls. It improves dough structure and ensures a uniform shape for further processing.

Key Features:

• Dough weight range: 20g–500g

• Output: up to 7,600 pcs/hour

• Power: 0.75 kW, 220V/380V

• Spiral track design with adjustable rounding time

• Stainless steel body for hygiene and durability

Use Cases:

• Used for bread rolls, burger buns, steamed buns, and pizza dough

• Enhances fermentation consistency and final product appearance

Ideal For: Any bakery with high bun or roll output; also suitable for Middle Eastern flatbreads and doughnut shaping

Pro Tip: Maintain proper flour dusting and clean the track daily to prevent dough buildup and machine wear.

Pairing Strategy: From Divider to Full Line

To maximise production efficiency and reduce labour costs, many commercial bakeries build modular dough processing lines by integrating the volumetric dough divider with complementary equipment. This strategy allows for continuous, automated production of high-volume dough products with minimal manual handling.

Here’s a typical full-line setup:

🔄 Step 1: Volumetric Dough Divider

• Function: Divides bulk dough into equal-sized portions

• Output: Up to 10,000 pcs/hour

• Benefit: Ensures consistent dough weight and reduces human error

➡️ Step 2: Conical Dough Rounder

• Function: Rounds divided dough into tight, uniform balls

• Output: Up to 7,600 pcs/hour

• Benefit: Improves dough structure and final product appearance

• Important: This step is essential for shaping rolls, buns, and pizza bases

⏳ Step 3: Intermediate Proofer (Optional)

• Function: Allows dough to rest and ferment before shaping

• Capacity: 200–800 pieces, depending on configuration

• Benefit: Relaxes gluten, improves extensibility for moulding

• Optional: Skip for non-fermented products or fast lines

➡️ Step 4: Dough Moulder / Sheeter

• Function: Shapes dough into desired form (loaf, baguette, etc.)

• Models: Horizontal moulder, baguette moulder, or sheeter

• Benefit: Precise shaping, uniform output, reduced hand rolling

🔥 Step 5: Final Proofer + Oven

• For bread loaves or yeast-raised products, proofing before baking is critical

• Choose a rotary rack oven or deck oven based on product type and volume

Example Line – Bread Roll Production (10,000 pcs/hour):

1. Volumetric Dough Divider

2. Conical Dough Rounder

3. Intermediate Proofer

4. Horizontal Dough Moulder

5. Rotary Rack Oven

Each piece is calibrated to maintain pace with the others, ensuring no bottlenecks.

Pro Tip: For growing bakeries, start with the dough divider and rounder. As your business scales, you can add intermediate proofers and moulders later. Always ensure machine speeds match—an overloaded divider or a slow oven can disrupt the entire workflow.

How Much Does a Volumetric Dough Divider Cost?

The cost of a volumetric dough divider depends heavily on the model type, production capacity, and level of automation. Here's a breakdown:

1. Standard Version (Manual Control, Fixed Settings)

• Price Range: $4,000 – $8,000 USD

• Details: These are basic piston-based machines, often single- or dual-head, designed for consistent dough portioning without electronic controls. Ideal for bakery stores and entry-level production lines.

• Output: Up to 8,000 pieces/hour, depending on head configuration

• Best for: Toast, buns, pizza bases — where fixed portion sizes and repeatable batches are common

2. Computer-Controlled Version (Touchscreen, Adjustable Settings)

• Price Range: $9,000 – $14,000+ USD

• Details: Includes digital control panel, programmable weight ranges, and recipe memory. Allows precise tuning for multiple dough types, adjustable pressure, and multi-language interface.

• Output: Up to 10,000 pieces/hour

• Best for: Commercial bakeries or central kitchens producing varied products or needing frequent setting adjustments

3. Imported High-End Models / Turnkey Systems

• Price Range: $15,000 – $20,000+ USD

• Details: European or North American brands, often bundled with rounders or proofers, including certifications (CE, UL), after-sales support, and local voltage configuration.

• Use Case: Large-scale industrial bakeries or global chains

Pro Tip: The standard version is more than enough for bakeries with stable production and fixed product lines. The computer-controlled version is worth the investment if your product variety is wide or consistency is critical across shifts.

Ready to Upgrade Your Bakery?

Choosing the right dough divider can help you reduce waste, speed up operations, and serve more customers with less effort.

Still not sure which model suits your bakery’s needs?

👉 Contact Yuemen Baking Equipment—your trusted Guangzhou China bakery equipment exporter—for a tailored solution.

📲 Add us on WhatsApp/WeChat: +86 188 1945 9649 to request brochures, factory videos, and a custom quotation.