Operating principle

The dough divider is the first step towards an automated production. The machine is used to divide the dough into pieces of certain weight, without changing its structure. Our dough divider works on volumetric principle. The dough is sucked into the chamber by vacuum, which is generated by a piston.

Speed and precision

Diving the dough manually is a slow and inaccurate process, which delivers inconsistent results. Our dough dividing machines are capable of dividing large amounts of dough into precise pieces with certain weight in a short time. The facade of the machine is made of stainless steel, which facilitates the maintenance. Adjusting the weight of the dough pieces is done quickly and easily with the help of a special mechanism. The insertion of the dough can be done either manually or by a hydraulic mechanism.

Integration

Dough dividers are an integral part of bakeries with high capacity. These machines are often part of an automated or semi-automated line. Therefore, dough dividers and dough mixers are often grouped together. After mixing, the dough is poured directly into the cone of the divider with the help of a hydraulic lifter. NEJO BG manufactures both types of machine both as separate products and as an integrated module.