Volumetric dough divider machine SVP

The volumetric divider works using a closed circuit hydraulic control unit, designed to cope with the most demanding working conditions. This control unit allows it not to need lubrication for operation (OIL FREE) and guarantees even very high production, without mistreating the dough.

 

Using the touch screen, located on the front of the machine, you can adjust and set the machine to your liking. Thanks to the various settings available, the volumetric divider adapts to medium-high hydration dough as well as large leavened products. In the SVP N M version it is not possible to save recipes as it is not equipped with a PLC. However, you will be able to adjust the pressing and expulsion, the speed of the falling and piece exit belts.

 

The divider has a height and inclination adjustable belt, with the possibility (optional) of positioning an automatic flour duster or an oil nebulizer at the exit. Customizable hopper according to its capacity (kg of dough) and shape (triangular-rectangular) for loading the product, supplied as standard with a capacity of 150 kg of dough. The hopper is equipped with a sensitive ring protection that immediately stops the processing and does not allow the operator to make changes or open the hopper laterally (optional EasyClean) while it is in progress.

 

Machine designed for single or double dividing of the dough. Range of weights customizable according to your needs. The weight is adjusted via the handwheel located on the front, with a few simple steps, you will be able to adjust the height of the chamber which will allow you to produce products with different weights.

 

The SVP is mounted on wheels and fixing feet as standard - All external casings are completely in stainless steel. The hopper is Teflon-coated internally for even very hydrated products.

 

We recommend this type of divider for those who produce medium-soft or highly hydrated products, without stressing the dough itself and guaranteeing a precise and delicate cut. Doughs with sourdough or large leavened products are its " bread " !

 

Doughs such as pizza - Neapolitan pizza - Roman Pinsa - Pinsa or sourdough bread with sourdough - With a few simple changes it can also be used to break gluten-free dough.