Univex Automatic Dough Divider - UVARD24

• The Univex Automatic Dough Divider - UVARD24 is a high-performance 24-portion hydraulic divider designed for commercial bakeries that need fast, consistent, mid-to-high volume production.
• It delivers 24 equal dough pieces in about 7 seconds, reaching up to ~2,800 pieces per hour, making it a strong fit for continuous bakery workflows.
• Experts highlight its hydraulic pressing and cutting system, which ensures uniform dough weight and shape—critical for consistent baking results across large batches.
• The unit is built for efficiency with a simple “close lid → automatic cycle → open” operation, reducing operator training time and improving daily workflow speed.
• A programmable control system with multilingual support allows flexible use in diverse commercial kitchen environments.
• Durable painted steel construction and locking casters provide stability, hygiene compliance, and easier repositioning in production spaces.
• Overall, the UVARD24 is best suited for bakeries scaling beyond entry-level automation, offering a strong balance of speed, precision, and industrial reliability for daily production demands.

Q: What is the Univex Automatic Dough Divider UVARD24?
A: The Univex Automatic Dough Divider - UVARD24 is a hydraulic, high-speed commercial machine designed to divide dough into 24 equal portions in a single cycle for bakeries and food production facilities.

Q: How many pieces does the UVARD24 produce per cycle?
A: It produces 24 uniform dough portions per cycle in about 7 seconds, delivering up to roughly 2,800 pieces per hour in continuous operation.

Q: What dough weight range does the UVARD24 handle?
A: It typically handles dough portions from about 4.58 oz to 29.2 oz, making it suitable for bread, pizza, buns, and bakery products. 

Q: Who uses the Univex UVARD24?
A: It is ideal for commercial bakeries, commissaries, pizza shops, and food production facilities needing fast, accurate dough portioning.

Q: Why choose the UVARD24 over manual dividing?
A: It significantly increases production speed, reduces labor, and ensures highly consistent dough weight and shape across large batches.

• Clean cutting blades, dough chamber, and all food-contact surfaces after each use to maintain hygiene and accuracy.
• Remove dough buildup and flour residue daily to prevent sticking and uneven portioning.
• Lubricate moving parts regularly with food-grade lubricant according to manufacturer recommendations.
• Inspect hydraulic system, seals, and hoses for leaks, cracks, or pressure inconsistencies before operation.
• Check blade sharpness and alignment to ensure clean cuts and consistent dough weight.
• Avoid exceeding UVARD24 capacity limits to prevent unnecessary strain on hydraulic and drive components.
• Tighten bolts, guards, and frame components during routine maintenance checks to ensure safe operation.
• Test electrical controls, safety interlocks, and emergency stop functions before each production shift.
• Train operators on correct loading, cycle timing, and cleaning procedures to reduce wear and downtime.
• Schedule preventive maintenance inspections to maximize lifespan and maintain high-volume efficiency.