Dividing and rounding dough can be a laborious task without help. As you plan your equipment needs for 2016, it’s important to consider the benefits of owning a bakery machine that divides and rounds dough in consistently sized dough pieces and completes tasks in seconds rather than lengthy minutes.
Further, semi- and fully automated dough divider/rounders can play a pivotal role in lowering your labor costs and even reducing or eliminating the risk of carpal tunnel syndrome and other worker issues related to repetitive tasks on the workbench.
Bakery owners and managers should start by evaluating your specific needs. Where would your operation benefit most from adding automation in the daily process of dividing and rounding dough? If you make rolls or sandwich rolls, it’s a no-brainer. A divider/rounder will work wonders.
For entry level, Erika Record offers superior rounding, durability and increased production for bakeries and foodservice operations with its SEMI Divider/Rounder.
Simply insert your rounding plate with dough into the machine. Then pull the pressure handle to evenly press the dough, applying a strong downward force. Next, divide your dough into equal portions by releasing the cutting handle. Finally, push the rounding handle to form perfectly round dough balls. This entire process takes place in a matter of seconds.
The SEMI also provides greater flexibility with the optional removable, interchangeable knife head (RH) system. This allows you to create different types of rolls with varying weight ranges and sizes in the same machine as well as facilitate easier cleaning and maintenance.
For larger jobs, Erika Record offers the FULL CLASSIC with complete automation of the pressing, dividing and rounding process. No user intervention is required. This lessens operator fatigue, provides a consistent finished product and a steady production rate for the duration of each work shift.
You start by pre-programming the machine with the desired weight range and rounding time settings. Next, insert your rounding plate with dough into the machine, being sure to close the red safety gate. Once the door is closed, the machine will automatically press, divide and round dough into perfectly shaped dough balls. The entire process occurs in a matter of seconds. Upon completion, the red safety gate will automatically open for the user to remove and load the next batch.
The FULL CLASSIC is a great solution for high volume production or facilities with multiple operators. This model minimizes labor related fatigue and ensures a consistently portioned and rounded product regardless of the machine’s operator and helps ensure a steady production rate for the duration of every work shift.
The Vemag Dough Divider adds versatility to every production line and is perfect for all types of breads, buns, rolls and English muffins. The Vemag is easily adjusted to consistently produce exact-weight portions of any dough absorption or crumb structure. The single-outlet Vemag is perfect for the baker who needs 60 to 100 portions per minute.
At the heart of the Vemag Dough Divider lies its pumping element – the double-screw transport system. The powerful, positive-displacement double-screw is unique for its gentle and consistent handling of the dough without overworking it... as well as exact-weight dough portions. The double-screw is available in a variety of configurations to accurately portion virtually any type of dough.
The Vemag is designed for versatility and has proven it can run a variety of absorption levels with just a change of the double-screws. The double-screw can be swapped out in seconds so that bakers can portion everything from bread dough to batters. The Vemag can handle absorption rates from 45 percent to 95 percent, from stiff bagel dough to soft English muffin dough.
