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A manual dough divider small, also known as a dough portion cutter, is a device used in bakeries to cut large pieces of dough into smaller portions for consistent sized baked goods. This machine is usually operated by hand and is suitable for smaller businesses or commercial kitchens. Not only does this machine provide consistency but it also helps increase efficiency and save time when preparing dough for products such as bread, bagels, burger patties, pizza bases, etc.
Manual dough dividers come in various types and models but can be divided into two main categories based on function and design:
Function-Based Categories:
The Dough Divider and Dough Scaler are both function-based categories. The dough dividers are further split into two subcategories, namely Manual Dividers and Manual Dividers with Pressing Boards. Manual Dividers are the more basic models and consist of a cutting board and blades. The dough is flattened out on the cutting board, and the operator uses the blades to divide the dough into smaller portions. Usually, they use the perpendicular lines on the cutting board as guidance. In other cases, they may use their judgement according to the dough product they are trying to create. Manual Dividers with Pressing Boards are somewhat similar to the above described but come with pressing boards as well. These pressing boards are often padded and pressed onto the dough in order to create indentations that are then used as guidelines for cutting the dough. Because of this, more uniform portions can be created and no further skills are required by the operator.
The dough scaler usually comes with a more mechanical like approach. This machine allows users, large and small, to cut specific weights of dough at the press of a button. The machine works by using a revolving conveyor belt to cut fixed-weight dough in smaller pieces with the use of vertical blades. This method is a lot faster than manual methods and can be used for larger volumes. The downside of this method, however, is that it may not always be possible to develop model scaling techniques according to institutions' special requirements.
Design Based Categories:
Floor Standing Dividers are large machines that are installed in a floor standing position. They are usually used for high-volume production and might not be suitable for smaller institutions that produce a limited number of dough items. The countertop model, on the other hand, is a lot smaller and is basically the placed on the countertop used to divide dough. Not only is it suitable for smaller institutions because of its small size and capabilities, but it is also a lot more affordable, and operators do not need special training in order to use the machine.
Some specifications to consider when buying a manual dough divider include the dividing system, capacity, blade material, pump system, and operating temperature.
The manual dough divider small usually has two dividing systems: steel blades and wire cutters. The machine can divide dough into 12 to 36 pieces in one cycle. The operator manually sets the blades' or wires' spacing to achieve the desired dough piece sizes. The machines with pump systems have the capacity to divide between 50 and 200 dough pieces per hour. Bigger commercial models dividing by the hydraulic pump system can divide 3000 pieces in a single batch. The walls of the hydraulic pump are made of heavy steel to withstand the pressure exerted when pumping the dough through the dividing chamber. The dividing sections have food-grade steel to avoid contamination when handling food. The manual dough divider works best in temperatures ranging from 80F to 100F. However, the ideal temperature depends on the specific recipe and the dough's fermentation process.
It is important to carry out routine maintenance on the dough divider machine so it can serve for a long and remain in good shape. Start by reading the user manual to know what the manufacturer recommends. Roll the dough divider's dividing blades and sections before and after using to stop residue build-up. Use a soft brush to clean areas that are hard to reach. Lubricate all moving parts, including, but not limited to, rollers, gears, pumps, and bearings. Regularly, inspect the machine for signs of damage, loose parts, and leaks. Address any issue identified to prevent further damage. Manually operated machines require weekly or daily depending on use to divide the dough and ensure the machine is in good condition. A manual dough divider machine is an essential but hard-working machine in bakeries, pizzerias, and restaurants. Manufacturers suggest dividing the dough manually every two days to keep the machine in good condition.
The growth of artisan bakeries has increased the demand for manual dough dividers among small-scale bakeries. Many bakeries use manual dough dividers for dividing pastry dough, pizza dough, and cookie dough. Most bakery divisions use them to create uniform sections of dough without the use of machines. This is ideal for businesses that want to maintain a natural and traditional approach to their baking methods.
Once the dough is divided, bakers can easily reshape, and rest the pieces before cooking or baking them. This process doesn't involve the use of electricity and makes it easier for bakeries with a small space to produce high-quality, consistent products. Because they work by hand, manual dough splitters are usually cheaper than automatic divisions and bakeries can save money by using them.
Because they are easy to clean and maintain, manual dough splitters are great for businesses that want to use local ingredients like sourdough and have a longer shelf life. The products don't take long to mold and ferment local products, making them efficient in the production process.
Aside from bakeries, pizzerias and restaurants also divide their dough into smaller pieces for pizza, burger buns, and bread. Generally, pizza dough dividers for restaurants are ideal for pizzerias and cafes that use a variety of small-batch bakery items, making them the perfect tool to ensure consistent sizing.
Pastry shops also use dough divider machines to accurately divide pastry dough for croissants, danishes, and other baked goods. Whether in a commercial bakery or at home, pastry dough dividers ensure uniformity and consistency in size and shape. Because many pastry shops are limited in production space, manual dividing machines would work best as they are more compact and don't consume a lot of energy.
Overall, manual dough dividers are essential tools not just for small-scale bakeries and artisan bakeries; they are also essential for start-up establishments such as baking classes that need to produce sample batches of dough for students to practice their skills in division and scaling.
Selecting the right manual dough divider for a business requires careful consideration and assessment of several factors to match specific operational needs.
Capacity
Evaluate the expected production volume and the capacity of the manual dough divider, which is usually indicated in the number of pieces it can create at a go. Opt for a divider that can handle dough weights and piece sizes that align with requirements to achieve efficiency.
Adjustment Features
Look for dividers with adjustable settings for thickness and weight, as these allow the operators to customize the cut and have consistent products.
Construction and Materials
A reliable manual dough divider is built from high-quality materials, ensuring it can withstand regular use and resist wear and tear. Consider dividers made from stainless steel or sturdy plastic for the base, ensuring longevity.
User-Friendly Design
Operators should find the manual divider intuitive, easy to use, and with clear instructions. Choose models with ergonomic handles and those that are lightweight for effortless operation.
Cleaning and Maintenance
The maintenance and cleaning of a manual dough divider is crucial in ensuring hygiene and preventing cross-contamination. Choose models that are disassembled and cleaned easily, preferably those that are dishwasher-safe parts.
Customer Reviews and Ratings
Before deciding on the right manual divider, it is crucial to research customer reviews and ratings. This informs decision-makers about the models' strengths and weaknesses and offers insights from real-world experiences.
Q1: What are the operational steps for using a manual dough divider small?
A1: The operation of a manual dough divider is very simple. First, users need to prepare the dough and make it into a round shape. Then, place the dough on the divider's splitting board. Adjust the divider's setting to decide how many pieces the dough will be split into. Finally, press the lever down slowly to divide the dough.
Q2: What are some applications of manual dough divider small?
A2: Manual dough divider small are useful dividing mass dough into equal portions, which are ideal for making consistent-sized products such as buns, rolls, bagels, and other wheat-based goods.
Q3: Can a manual dough divider small fit in a home kitchen?
A3: Yes, one of the advantages of manual dough dividers is that many models with various sizes can easily fit in a home kitchen or small commercial kitchen space.
