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Dividers

Lofty volumetric divider

The Lofty divider can automatically divide dough pieces for breads and baguettes from 1 000 to 2 400 pieces/h. Its hopper with a capacity of approximately 200kg of dough gives the possibility of pouring a complete kneader into it. It is the basis of most MERAND automatic groups.

volumetric automatic divider weigher with open hopper

volumetric piston divider with pressure hopper

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The Lofty volumetric divider ensures significant productivity gain by eliminating weighing and binning operations. It also gives regularity in weight.

Piston of 100mm for dough pieces between 50g and 700g
Oil filtering system
Disengageable mechanical flouring machine
Mobile machine thanks to wheels
Programmable digital dough pieces counter
Open hopper 200kg (other models on demand)
Stainless steel carter
Capacity: 960 to 2 400 dough pieces per hour max (depending on weight and dough type)

Technical datasheets

Technical data sheet divider Lofty

Setting up and round dough pieces division on the Lofty automatic divider-weigher.

Round dough pieces production on the EasyLine automatic bread line. Dough division on the Lofty volumetric divider-weigher and dough rounding on the RotaBall eccentric rounder.

Associated machines

automatic static intermediate proofer for dough pieces resting before moulding

Proofers

BMF Compact intermadiate proofer

Thanks to its automatic loading and emptying the BMF ensures a high production rates and minimize operator handling. The moulder is situated inside the proofer.
Up to 560 pockets in total.
Dough pieces up to 1000g max.

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Proofers

BMF Leader intermediate proofer

Thanks to its automatic loading and emptying the BMF ensures a high production rates and minimize operator handling. The moulder is situated outside the proofer.
Up to 560 pockets in total.
Dough pieces up to 1000g max.

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eccentric rounder for final dough pieces rounder after resting

Rounders

Eccentric rounder RotaBall

Its movements are similar to manual rounding, and ensure great respect for the dough and excellent results, even with very hydrated or fermented doughs.
Up to 1 800 pieces/h.
Dough pieces from 75g to 4000g.

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