Univex Bench Model Dough Divider Rounder - UVDR14

Univex Bench Model Dough Divider Rounder - UVDR14

Investing in the Unviex DR14 improves the efficiency of your operation. It is a dough divider and rounder. By completing both tasks for you, it saves labor and time.

This is made possible with its automatic settings and timer. Simply start the machine and it will complete the task within the set time. If you need it to stop before it's finished, simply press the stop button. Easy to use, the power indicator light indicates when the machine is ready. It is belt-driven.

The DR14 dough divider and rounder provide flexibility. It has a manual cutting feature with 14 portion options. It comes with a single cutting head, two dough trays, and your choice of cup trays. See options below in "Benefits and Features."

The bench dough divider and rounder include a year on-site warranty for parts and labor, providing increased peace of mind and security.

 Features

• Bench model divider and rounder
• Manual cutting 14 portions
• Automatic rounding with timer
• Belt driven
• Start/stop button
• Power indicator light
• One cutting head
• Two dough trays
• One stainless steel dish

One cup tray - customers' choice!

• Tub "A" (white), 8.8 oz. to 10.6 oz.
• Tub "B" (green), 6.2 oz. to 7.9 oz.
• Tub "C" (red), 5.3 oz. to 7.1 oz.
• Tub "D" (white), 3.9 oz to 5.3 oz.
• Tub "H," 7.8 oz. to 9.3 oz.
• Please specify

Specifications

• Model: DR14
• Electrical information:
• Volts: 115
• Hz: 60
• Phase: Single
• Ams: 5.2
• Plug: NEMA 5-15P
• HP: 1/2
  
• Dimensions: 41.5" H x 29" W x 29" D
• Approximate Weight: 392 lbs.
  

What our Experts Think  

• 14-portion cutting system – manually divides dough into 14 equal pieces per cycle, ensuring consistent weight and size
• High production output (approx. 660–840 pieces/hour) – suitable for busy bakeries, pizzerias, and institutional kitchens
• Portion range: ~3.9 to 10.6 oz (110–300g approx.) – flexible for rolls, buns, and pizza dough applications
• Automatic rounding system with timer – smooth rolling action produces consistent, uniform dough balls after cutting
• Semi-automatic workflow design – manual cutting lever combined with automated rounding for balance of control and efficiency
• Compact bench model format – space-saving design ideal for production lines where floor space is limited
• Heavy-duty commercial construction – built for continuous use in high-demand foodservice environments
• Simple operator controls – start/stop, timer, and indicator system for easy daily operation

                 
Q&A    

               
Maintenance Tips  

• Daily cleaning (after use): Unplug before cleaning. Remove dough trays, cup tray, and cutting components. Wash with warm water + mild detergent, then dry completely to prevent dough buildup and corrosion.
• No pressure washing or soaking: Avoid hoses or submersion—protects electrical controls, belt drive, and internal mechanisms.
• Cutting head care: Clean all dough residue from the 14-portion cutting system after each shift to maintain accurate weight division and prevent sticking.
• Rounding plate maintenance: Keep surfaces clean and dry; lightly flour only during operation if needed, then clean thoroughly afterward.
• Control panel check: Ensure start/stop controls and timer function smoothly for consistent cycle accuracy.
• Belt-drive inspection: Regularly check belt tension and wear to maintain smooth cutting and rounding performance.
• Light lubrication only: Use food-safe lubricant sparingly on designated moving joints—avoid any contact with dough areas.
• Alignment check: Ensure cutting head and pan are properly seated before operation to avoid uneven portions or mechanical strain.
• Load discipline: Do not exceed recommended dough weight per portion (approx. 3.9–10.6 oz range) to maintain accuracy and reduce wear.
• Electrical safety: Inspect power cord, plug, and switches regularly for damage or overheating.
• Preventive servicing: Schedule routine checks for cutter assembly, rounding mechanism, and belt system to maintain long-term precision.