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If you're ready to invest in commercial equipment to divide the dough into sections evenly, then it's time you bought the Univex SQD30 semi-automatic dough divider. This unit has industrial strength to meet the demands of any commercial kitchen. It has simple-to-use controls and an automatic operation for operator convenience. The exterior of the SQD30 is painted steel. It comes cETLus and ETL-Sanitation .
| Model | SQD30 |
|---|---|
| Capacity | 3.5–23.28 oz |
| Production Speed | 30 pieces / 7 seconds |
| Hourly Output | Approx. 3,600 pieces/hour |
| Voltage | 208–240 V |
| Frequency | 60 Hz |
| Phase | 3 Phase |
| Current | 8.2 Amps |
| Plug Type | NEMA L15-20P |
| Dimensions (H × W × D) | 43.63" × 23.88" × 27.88" D |
| Approximate Weight | 532 lbs |
Q: What is the Univex Semi-Automatic Dough Divider UVSQD30?
A: The Univex Semi-Automatic Dough Divider - UVSQD30 is a commercial-grade dough divider designed to quickly portion dough into 30 equal sections for bakeries, pizza shops, and food production operations.
Q: How many dough portions can the UVSQD30 produce?
A: The UVSQD30 divides dough into 30 uniform portions every cycle, producing up to 3,600 pieces per hour.
Q: What dough weight range does the UVSQD30 support?
A: This semi-automatic dough divider handles dough portions from approximately 3.5 oz. to 23.28 oz., making it suitable for a wide range of bakery applications.
Q: What types of businesses use the Univex UVSQD30?
A: The UVSQD30 is ideal for commercial bakeries, bagel shops, pizza restaurants, commissaries, and high-volume dough processing facilities.
Q: What are the benefits of a semi-automatic dough divider?
A: Semi-automatic dough dividers improve portion consistency, reduce labor costs, increase production speed, and help maintain product quality across batches.
Q: Is the Univex UVSQD30 easy to operate?
A: Yes, the machine features simple joystick-style controls and hydraulic operation for efficient pressing and cutting.
Q: Why choose the Univex UVSQD30 dough divider?
A: The UVSQD30 delivers reliable performance, consistent dough portioning, durable industrial construction, and efficient bakery production for demanding commercial kitchens.