Univex Automatic Dough Divider - UVAQD30

Univex Automatic Dough Divider  - UVAQD30

The Univex AQD30 Automatic Dough Divider is easy to use. It automatically divides dough. It produces 30 equally weighted and shaped pieces at once and in just 7 seconds! This means it can produce a total of 3700 pieces per hour. The AQD30 is a strong hydraulic machine with simple controls. The controls allow operators to simply close the lid to begin the cycle. It can be set for multiple languages, giving it greater flexibility. This dough divider has a painted steel construction.

Features

• Automatically divides dough
• Produces 30 equal weighted and shaped pieces at once
• Can produce 3700 pieces an hour
• Strong hydraulic machine
• Simple controls: simply close the lid and the machine runs its cycle and automatically opens
• Multiple languages
• Programmable control board
• Painted steel

Specifications

• Model: AQD30
• Capacity:
• 3.17-18.6 oz.
• 30 pieces/7 seconds (3700 pieces/hour)
  
• Electrical Information:
• Volts: 208-240
• Hz: 60
• Phase: 3
• Amps: 3.77
• Plug: NEMA L15-20P
• Dimensions: 43.13" H x 23.88" W x 26.88" D
• Approximate Weight: 532 lbs.
  

What our Experts Think    

• 30-piece automatic division per cycle – produces uniform dough portions in a single press for maximum consistency and speed
• High throughput (up to ~3,600 pieces/hour) – built for continuous production in bakeries, pizzerias, and commissary kitchens
• Hydraulic cutting system – ensures even pressure distribution for accurate weight control across all portions
• Wide portion range (~3.5 to 23.2 oz / 100–660 g) – flexible for buns, rolls, pizza dough, and specialty bakery products
• Programmable control panel – supports repeatable cycles and reduces operator variation across shifts
• Multi-language interface – improves usability in diverse, high-turnover kitchen teams
• Heavy-duty painted steel construction – built for durability in nonstop commercial production environments
• One-touch operation workflow – load, close lid, and let the machine automatically complete the cycle for fast labor savings

               
Q&A  

Q: What is the Univex UVAQD30 used for?
A: It is a commercial automatic dough divider that portions large batches of dough into 30 equal pieces quickly and consistently for bakeries, pizzerias, and food production.

Q: How fast does the UVAQD30 work?
A: It divides 30 dough portions in about 7 seconds, producing up to 3,600 pieces per hour for high-volume operations.

Q: What dough weight range does it support?
A: It handles approximately 3.5 oz to 23.2 oz (100g–660g) per piece, depending on settings.

Q: Is the operation easy?
A: Yes. It uses a simple hydraulic system—operators load dough, close the lid, and the machine automatically completes the cycle.

Q: Does it offer customization?
A: Yes. It includes a programmable control panel with multiple language support and adjustable settings for portion size and pressing time.

Q: What industries is it best for?
A: Ideal for high-volume bakeries, pizza shops, bagel production, and commercial dough processing facilities.

Q: Is it durable for commercial use?
A: Yes. It features heavy-duty painted steel construction, hydraulic power, and is designed for continuous industrial operation.

                 
Maintenance Tips      

• Daily deep cleaning (critical): Disconnect power before service. Clean all dough-contact surfaces (press plate, cutting chamber, pan area) with warm water + mild detergent. Dry completely to prevent dough hardening and corrosion.
• No pressure washing: Avoid hoses, steam, or spray cleaning—protects hydraulic system, control panel, and electrical components.
• Blade & chamber care: Remove dough residue immediately after use to maintain precise portioning (30 equal pieces per cycle) and prevent sticking or uneven cuts.
• Hydraulic system monitoring: Check for oil leaks, slow cycle response, or pressure inconsistency—early indicators of seal or pump wear.
• Alignment check: Ensure press plate and cutting grid are properly seated before operation to avoid uneven portions or mechanical stress.
• Lubrication control: Use only manufacturer-approved lubrication points; never allow grease to contact dough zones or cutting surfaces.
• Control panel safety: Inspect start/stop buttons and programmable controls regularly for responsiveness and damage.
• Electrical inspection (weekly): Check cable, plug, and emergency stop system for heat damage or wear.
• Load discipline: Do not exceed rated dough block size (typically up to ~8 lb / 3.6 kg per cycle) to maintain accuracy and protect hydraulic components.
• Preventive servicing: Schedule periodic technician maintenance for hydraulic seals, cutting blades, and calibration to ensure long-term consistency.