Choosing a divider to fit a production line can be difficult. Like many other baking machines, the most notable recent divider advancements have been in automation, maintenance and sanitation. Each factor can have significant impact on labor and minimization of downtime. But quality is still king in this crucial step in the dough handling process, particularly for artisan bread doughs.
Two primary dough divider systems-hydraulic and piston-dominate the baking market. Michael Eggebrecht, master baker for Kemper Baking Systems, Shelton, Conn., notes the traditional versatility and reliability of the piston dividers, but quality and gentleness can be an issue.
“WP Haton, which is the main bread line manufacturer for the WP Bakery Group, took the principal of a regular piston divider and modified it to handle today's artisan dough,” he says. “It outfitted the dividers with the patented WP Voluminator, which reduces the ram's pressure on the dough. The Voluminator allows the baker to increase pressure when needed and decrease pressure on more tender doughs such as baguette or pugliese.”
Eggebrecht points out five questions to ask when selecting a divider. He stresses the only way bakers can really understand a divider is to use it themselves to determine how specific products' needs are met by individual types.
Speed and labor savings: Does the speed of the divider match the bakery's needs?
Gentleness: Is the divider comparable to hand dividing?
Weight accuracy: What is your accuracy requirement?
Multiple dough consistencies: Can the divider handle soft dough as well as stiff dough?
Hydration: Can the divider handle high hydration?
AMERICAN MADE, EASY TO USE
Adamatic's divider/rounders are the industry standard for roll production. Each Adamatic divider/rounder is accurate to within 2 g and is gentle on dough. Sophisticated controls and quick changeovers and adjustments make Adamatic machines easy to use with minimal training. Models exist for up to 30,000 pieces per hour-each produced in the United States, with local parts availability. Adamatic also partners with Glimek Baking Systems to supply make-up lines for breads larger than 19 oz.
Adamatic, part of Belshaw Adamatic Bakery Group
800 578 2547
Sottoriva offers the Athena, a heavy-duty, high-output divider/rounder available with five or six rows. The Athena divides and rounds dough to obtain round loaves, and with further processing, stamped bread, hamburger buns, finger rolls, pita and pizza. The machine works with soft and semi-hard dough and has a stainless-steel, teflon-coated hopper of about 35-kg capacity. The dough is gently handled by a star dosing system and adjustment of the pressure in the portioning chambers.
800 878 4070
PROCESS SOFT DOUGHS QUICKLY
SOFTSTAR PLUS by Kemper offers a water absorption of 150 percent to 165 percent. Features include an adjustable main drive; frequency-controlled moulding amplitude and flour sprinkler; adjustable moulding belt tension; resting belt between part and moulding system; adjustable dough pressure; the option of a central lubrication for dough chamber and a pre-portioning hopper; volumetric flask oiling; a pressure roller on the moulding belt; and a touch screen.
Kemper Baking Systems Ltd.
203 929 6530
The Parta-U dough divider from Gemini is a universal machine, suitable for all types of dough. It features variable spring pressure, various available hoppers-including hingeless, and a Ni-resist dividing unit. The easily detachable main piston and knife enables easy cleaning. User-friendly control functions appear on the machine front. The rotary back slide means that dough pieces are ejected in a vertical position for perfect transportation to the rounder. Also, stainless steel cover plates are standard.
Gemini Bakery Equipment Co.
215 673 3520
The Vemag dough divider from Reiser is ideal for all types of breads, buns, rolls and English muffins. Easily adjustable, it produces a range of dough absorptions and crumb structures. The Vemag can run a variety of absorption levels with only a change of the double-screws, which can be swapped out in seconds, so bakers can run everything from bread doughs to batters. The Vemag handles absorption rates from 45 percent to 95 percent-from stiff bagel doughs to soft English muffins-and portions are accurate from the start.
781 821 1290
The Peerless Bread Divider (PBD) is designed to provide extremely accurate scaling weights for products ranging from 6 to 60 oz. including: white breads, variety breads, ethnic breads and frozen doughs. In addition to delivering unparalleled consistency in size, height and texture, the PBD also provides high output performance with up to 315 pieces per minute. For ease of operation, the PBD incorporates a color, touch screen virtual control panel (VCP) interface that can accommodate up to 45 different products.
The Peerless Group
800 999 3327
ACCURATELY PORTION WELL-FERMENTED DOUGH
The V4- Stress Free® Divider from Rheon is designed with a completely different philosophy than that of the conventional dough divider. It performs without putting any mechanical force on the dough. Because it employs a unique Gravimetric® method at its weighing and cutting system, it also works to divide well-fermented, gassy dough accurately into portions without being affected by the variation of specific gravity of dough.
949 768 1900
HOPPER-FED BAGEL DIVIDER
The hopper-fed bagel divider from ABI Ltd. is a very heavy-duty machine suitable for dividing dough in the most extreme production environment. The divider requires only minimal maintenance and offers trouble-free operation. This machine can be used as part of ABI's automatic bagel production line, or as a divider.
800 297 8666
INCREASE ACCURACY, DECREASE DOWNTIME
The KX-T dough divider/rounder from AMF is ideal for tortillas, frozen and hard roll dough. Features include quick and easy product changeover; precision scaling accuracy on an entire range of products without variation from the beginning to the end of a dough; a small footprint for easy replacement of old drum divider/rounders; and an available adjustable rounding system for a wide range of sizes. The divider's simple design with slow rotating parts requires very little maintenance. The machine can be run for weeks with no required maintenance downtime. The CIP system, controlled by the PLC program, efficiently cleans all internal product areas. A complete visual inspection of the entire dough path can be performed in minutes with no tools. A stainless-steel metering pump provides greater scaling accuracy than conventional volumetric dividers. Low-pressure manifold with individual port control valves provides accuracy.
800 225 3771