OUR COMBINAISON SOLUTION

There are two main types of machine:
piston dividers
tray dividers

The first are better suited to soft, white flour based dough, whereas the second are recommended more for hard dough or rye based flour.

Certain dividers are available with two pistons so as to achieve higher hourly and daily production output. Kneaded dough can be put into the hopper of the divider either manually or automatically thanks to a tipping kneader or a bowl lift. An intermediary hopper can be added, which allows the open hopper to be fed regularly.

The kneaded dough can be loaded manually or automatically into the automatic divider hopper thanks to a tipping kneader or a bowl lift.

There are two types of hopper:
open hopper
closed hopper

Open hopper dividers, which are less complicated than closed hopper, are more simple to use and maintain. During the division cycle, dough can be added into the hopper, an operation which is not possible with a closed hopper (the compressed air would need to be released before opening the lid).

Closed hopper dividers offer greater consistency between each dough ball, with well hydrated and proofed dough. In these dividers, the compressed air exerts pressure on the dough so that there is always the same volume of dough that goes into the piston despite the effect of the start of fermentation caused by the yeast. This prevents differences in weight which could arise between the first dough pieces divided and the last.