Bakery Volumetric Dough Divider Machine | 8000 Pcs/Hour Portioning System

How it works with other equipment (real line integration)

1. Bun line (portioning and rounding automation)
   Spiral mixer → resting table → volumetric divider → conical dough rounder → intermediate proof → final shaping (optional) → proofer → oven (convection, deck, or rotary depending on throughput)

2. Toast or sandwich bread line (portioning to moulding)
   Spiral mixer → resting → volumetric divider → intermediate proof → moulder → panning → proofer → oven → depanning and cooling

3. Frozen dough workflow (portion, stabilize, freeze)
   Mixer → volumetric divider → rounder (optional, depends on product) → tray or dough boxes → blast freezer → cold storage → distribution

4. If your buyer is comparing suppliers, this is the part they care about most: can the divider output be cleanly absorbed by a rounder or forming step, and does the proofer and oven capacity match the divider’s pace.

5. Why a volumetric divider is different from tray dividers and divider-rounders
   Volumetric divider (this page)
   Best when you want continuous output and high pieces/hour. It is designed to be a line feeder.

6. Tray divider (manual, hydraulic, auto cutter)
   Best when you want batch division into fixed pieces per tray, often as a standalone station.

7. Divider-rounder (semi-auto or full auto)
   Best when your goal is to remove rounding labor. It divides and rounds in one cycle, usually batch-based.

Buyer checklist (high supplier-search intent)

1. Target piece weight range and product list (buns, rolls, toast, frozen dough, pizza balls)

2. Required output in pieces/hour during peak production

3. Dough type: lean or enriched, hydration level, inclusions

4. Your downstream plan: conical rounder, intermediate proofer, moulder, panning and ovens

5. Power standard: 220V or 380V

6. Factory layout: receiving table space, discharge conveyor or trays, operator access and cleaning access

7. Calibration expectations: decide if you need fast changeover for multiple SKUs or one stable SKU all day

FAQ

• What does “volumetric” mean in dough dividing?

It means the machine portions dough by volume through controlled chambers and outlets, producing consistent portion sizes continuously. Final weight consistency is influenced by dough density and process stability.

• How do I choose the right outlet mode?

Choose based on your target grams per piece and peak pieces/hour. If you mainly produce small buns and rolls, 4 or 5 outlets usually match best. If you produce larger portions, fewer outlets are more suitable.

• Can this replace a divider-rounder?

Not directly. A volumetric divider solves portioning at high speed. If you also need automatic rounding, add a conical rounder downstream or select a divider-rounder model depending on your product.

• Is it suitable for a complete bakery line from one supplier?

Yes. This machine is typically specified together with a spiral mixer, conical rounder, proofing equipment, forming or moulding machines, and ovens so the entire line stays balanced.