Univex Semi-Automatic Bun Divider and Rounder - UVSBDR36
If you're looking for a reliable dough divider and rounder, invest in the Univex SBDR36. It has a simple-to-use design with a durable construction. The controls are very simple for easy training and operation. The machine has industrial strength, providing endurance you can count on even in strenuous commercial settings.
Univex put time into its construction to ensure longevity, strength, and ease of use as well. The machine has a painted steel exterior with easy-to-use leveling feet. The SBDR36 comes with three clear 36 division trays. It has been cETLus and ETL-Sanitation certified for increased security and peace of mind.
Features
- Divides and rounds dough balls
- Industrial strength machine
- Simple to use leveling feet
- Simple controls
- (3) clear 36 division trays
- Painted steel
Specifications
- Model: SBDR36
- Capacity:
- 1.2 - 3.8 oz.
- 36 pieces per 7 seconds
- 4300 pieces an hour
- Electrical Information:
- Volts: 208-240
- Hz: 60
- Phase: 3
- Amps: 3.1
- Plug: NEMA L15-20P
- Dimensions: 80.7" H x 39.3" W x 24.01" D
- Approximate Weight: 436.5 lbs.
What our Experts Think
Q&A
Q: What is the Univex UVSBDR36 Semi-Automatic Bun Divider & Rounder used for?
A: The UVSBDR36 is designed for commercial bakeries to divide and round dough into 36 equal portions, improving speed, consistency, and labor efficiency in high-volume bun and roll production.
Q: What capacity does the UVSBDR36 handle?
A: It processes dough portions from approximately 1.2 oz to 3.88 oz (34g–110g), making it ideal for small buns, rolls, and bakery items.
Q: How fast is the UVSBDR36?
A: It completes a full cycle in about 7 seconds, producing up to ~4,300 uniform dough pieces per hour depending on workflow.
Q: How does it operate?
A: It uses a semi-automatic hydraulic pressing system with simple lever controls to divide dough, followed by an oscillating plate that rounds each piece into consistent dough balls.
Q: Who should use this machine?
A: Best suited for industrial bakeries, commissary kitchens, bakery chains, and high-volume food production facilities that require reliable, repeatable dough portioning.
Maintenance Tips
- Clean hopper, cutting chamber, rounding system, and all dough-contact parts after every use to maintain hygiene and prevent 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 systems and moving mechanical 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
Damage 
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