Univex Semi-Automatic Bun Divider and Rounder - UVSBDR11

• The Univex Semi-Automatic Bun Divider and Rounder - UVSBDR11 (SBDR11 series) is a heavy-duty entry model dough divider/rounder designed for consistent portion control in small-to-medium commercial bakery operations.
• Experts highlight its ability to produce 11 uniform dough pieces in ~7 seconds, supporting a steady output of about ~1,300 pieces per hour for continuous production workflows.
• It handles a dough weight range of approximately 6.35 oz to 17.64 oz (180–500 g), making it suitable for standard buns, rolls, and pizza dough applications.
• The system uses a semi-automatic hydraulic press-and-cut mechanism combined with an oscillating rounding plate, ensuring consistent shaping and weight accuracy across batches.
• Experts note its simple lever-based operation with minimal training required, helping bakeries reduce dependency on skilled labor while maintaining output consistency.
• Built on a floor-mounted painted steel frame with leveling feet, it is designed for stability, durability, and long-term commercial use in busy production environments.
• Recommended for bakeries, pizzerias, schools, and commissary kitchens that need reliable, low-complexity dough portioning without moving into higher-capacity industrial systems.

Q: What is the Univex UVSBDR11 Semi-Automatic Bun Divider & Rounder used for?
A: The UVSBDR11 is a commercial semi-automatic dough divider and rounder designed to split dough into 11 equal portions and round them into uniform balls in a single fast cycle for bakeries and food production kitchens.

Q: What capacity does the UVSBDR11 handle?
A: It processes dough portions from approximately 6.35 oz to 17.64 oz (180g–500g), making it suitable for buns, rolls, pizza dough, and standard bakery products.

Q: How fast is the UVSBDR11?
A: It completes a cycle in about 7 seconds, producing up to ~1,300 dough pieces per hour, depending on workflow.

Q: How does it operate?
A: It uses a hydraulic semi-automatic pressing system with an oscillating rounding plate, where the operator loads dough, activates the cycle, and the machine automatically divides and rounds each portion.

Q: What are the main benefits?
A: It delivers consistent portion control, fast production speed, reduced labor, and uniform dough shaping, making bakery output more efficient and repeatable.

Q: Who should use this machine?
A: Ideal for commercial bakeries, pizzerias, bagel shops, and commissary kitchens needing reliable small-batch dough dividing and rounding at scale.

• Clean hopper, cutting chamber, rounding system, and all dough-contact parts after every use to maintain hygiene and prevent dough buildup
• Use food-safe, non-abrasive cleaners to protect stainless steel and precision rounding components
• Regularly inspect divider blades, plates, and rounding cones for wear to ensure consistent bun weight and shape
• Lubricate drive mechanisms and moving parts with approved lubricant for smooth, reliable operation
• Check sensors, timers, and control panel functions to ensure accurate portioning and rounding cycles
• Inspect hydraulic/pneumatic systems (if equipped) for leaks, pressure stability, and seal wear
• Maintain consistent dough hydration and temperature to improve rounding quality and reduce machine strain
• Operate within rated capacity and ensure the unit is placed on a stable, level surface to avoid vibration and misalignment
• Schedule preventive maintenance and use genuine Univex parts to ensure long-term performance, accuracy, and warranty compliance