- Brush flourer : Placed at the entrance of the belt, it is activated by the main motorization allowing a continuous flouring.

- Manual closing: The lid is clamped on the stainless steel hopper with a clamp and a hand wheel: an inflatable seal ensures the watertightness and allows the pressurization

- Automatic closing: A motorized trap door slides on rails and closes the tank. An inflatable seal ensures the watertightness and facilitates the pressurization

- Precision: The weight adjustment wheel has a precise display dial to adjust the desired dough weight

- Programmable: Programmable dough piece counter It allows to define the number of dough pieces at the exit of the divider. When the counter displays zero, the machine stops automatically

- Pressurized hopper: pressurization of the hopper to ensure an optimal flow of the dough, the regularity of the weights and to minimize the losses of dough.

A guarantee of robustness

  • welded structure, equipped with casters, extremely robust
  • simple and generously dimensioned mechanics
  • sealed bearings with grease nipples
  • cast iron division cylinder, stainless steel lined
  • bronze piston head, with ring seal.

Easy maintenance and servicing

The only weigher on the market, due to its structure, that does not require the addition of oil.

The interior of the tank hopper, made of stainless steel, ensures a good flow of the dough before division. The advantages are the following:

  • Better resistance to corrosion
  • High resistance to temperature variations
  • Perfect food neutrality
  • Easy maintenance

"The "HT" automatic dough divider with pressurized hopper is a robust, precise and highly productive machine, capable of dividing from 730 to 2200 pieces/hour, at a fixed or variable rate. Extremely reliable, it guarantees weight accuracy."

 A complete range

  • manual or automatic closing
  • 19 models with fixed or variable flow rates*.
  • 2 standard piston sizes (90 or 110 mm)
  • Allows to divide all types of bread doughs from 150 to 1200 g (white, traditional, organic, ...) while preserving the whole dough.
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