Univex SRD16 Semi-Automatic Rough Dough Divider - UVSRD16
if you're ready to invest in a reliable dough divider, then this Univex SRD16 is for you! Its semi-automatic design and simple controls make it easy to use. It divides dough into equal sections. With industrial-strength, it is ideal for any commercial kitchen. It has a painted steel exterior and locking casters. The SRD16 is cETLus and ETL-Sanitation certified.
Features
- Semi-automatic
- Round model
- Industrial strength
- Divides dough in equal sections
- Simple controls
- Painted steel
- Locking casters
Specifications
| Model |
SRD16 |
| Capacity |
6.7 - 42.3 oz. (16 pieces every 7 seconds, 1200 pieces an hour) |
| Electrical Information |
|
| - Volts |
208-240V |
| - Frequency (Hz) |
60 Hz |
| - Phase |
Single |
| - Amps |
8.2A |
| - Plug |
NEMA L15-20P |
| Dimensions |
|
| - Height |
43.63" |
| - Width |
23.88" |
| - Depth |
27.88" |
| Approximate Weight |
532 lbs |
What our Experts Think
-
High-Speed Portioning: Efficiently divides dough into 16 equal pieces within 7 seconds, achieving up to 1,200 pieces per hour.
-
Adjustable Portion Sizes: Accommodates dough weights ranging from 6.7 oz to 42.3 oz (190g to 1,200g), providing flexibility for various recipes
-
Durable Construction: Built with industrial-strength painted steel, ensuring long-lasting performance in demanding kitchen environments.
-
User-Friendly Operation: Features simple joystick controls for pressing and cutting, streamlining the dough dividing process.
-
Enhanced Mobility and Stability: Equipped with locking casters, facilitating easy movement and secure placement during operation.
-
Safety and Compliance: Holds cETLus and ETL-Sanitation certifications, meeting recognized safety and sanitation standards.
Q&A
Q: What is the Univex SRD16 Semi-Automatic Rough Dough Divider?
The Univex SRD16 is a semi-automatic machine designed to divide raw dough into 16 equal portions rapidly, enhancing efficiency in commercial baking operations.
Q: What is the capacity of the Univex SRD16?
This model divides dough into 16 equal pieces every 7 seconds, equating to approximately 1,200 pieces per hour. It accommodates dough portions ranging from 6.7 oz to 42.3 oz (190 g to 1,200 g).
Q: What are the dimensions and weight of the Univex SRD16?
The unit measures approximately 23.88 inches in width, 27.88 inches in depth, and 43.63 inches in height, with a weight of approximately 532 lbs.
Q: What voltage and electrical specifications does the Univex SRD16 require?
The SRD16 operates on 208V, 60Hz, three-phase power.
Q: What certifications does the Univex SRD16 hold?
It is cETLus and ETL-Sanitation listed, meeting recognized safety and sanitation standards.
Q: Is the Univex SRD16 suitable for commercial use?
Yes, the SRD16 is specifically designed for high-volume commercial baking environments, offering efficiency and consistency in dough portioning.
Maintenance Tips
-
Regular Cleaning:
-
Frequency: Clean the machine at the end of each day or after every use, depending on your operational needs.
-
Procedure:
- Disconnect the machine from the power supply before cleaning.
- Remove all detachable components, such as the hopper, divider plate, and collection tray.
- Clean these parts with warm water and a mild detergent, ensuring all dough residues are removed.
- Wipe the machine's exterior with a damp cloth.
- Avoid using abrasive cleaners or scouring pads that could damage the surface.
- Ensure all parts are thoroughly dried before reassembling.
-
Inspection:
- Regularly check the machine for signs of wear or damage, especially the hydraulic system and dividing blades.
- Ensure that all safety guards and covers are securely in place and functioning correctly.
-
Lubrication:
- Lubricate moving parts as specified in the operator's manual to ensure smooth operation.
- Use only food-grade lubricants approved by Univex.
-
Operational Checks:
- Verify that the machine is set up correctly before each use, including proper alignment of the dividing plate and correct portion size settings.
- Test the machine with a small batch of dough to ensure consistent performance.
-
Safety Features:
- Always operate the machine with all safety features engaged.
- Do not bypass safety mechanisms, as they are designed to protect the operator.
-
Professional Servicing:
- Schedule regular maintenance checks with a qualified technician to identify and address potential issues before they lead to equipment failure.
- Refer to the for detailed maintenance procedures and schedules.
