Univex Semi-Automatic Rough Dough Divider - UVSRD16

Univex 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: 208-240
• Hz: 60
• Phase: Single
• Amps: 8.2
• Plug: NEMA L15-20P
• Dimensions: 43.63" H x 23.88" W x 27.88" D
• Approximate Weight: 532 lbs.
  

What our Experts Think

                   
Q&A

Q: What is the Univex Semi-Automatic Rough Dough Divider UVSRD16?
A: The Univex UVSRD16 is a commercial semi-automatic hydraulic dough divider designed to cut bulk dough into 16 equal portions per cycle for bakeries, pizza shops, and food production facilities.

Q: How many pieces does it produce?
A: It produces 16 uniform dough pieces in about 7 seconds, with a capacity of around 1,200 pieces per hour in continuous operation.

Q: What dough weight range does it handle?
A: It typically handles dough portions from about 6.7 oz to 42.3 oz (190 g to 1200 g), suitable for medium to large bakery products.

Q: What type of operation does it use?
A: It uses a hydraulic press-and-cut system with simple joystick controls, allowing fast and consistent portioning with minimal effort.

Q: Who uses the UVSRD16?
A: It is used in commercial bakeries, pizzerias, bagel shops, and commissaries for consistent dough division in medium-volume production environments.

Q: Why is it used in commercial kitchens?
A: It helps improve portion consistency, production speed, and labor efficiency, while reducing manual handling and ensuring uniform dough sizing across batches.

                   
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