Dough Divider

A dough divider portions bulk dough into uniform smaller pieces by weight and shape, so every roll, loaf or bun that follows starts from the same piece. Rheon dough dividers use rollers, blades and presses to cut the dough gently while holding a consistent piece weight, and are supplied and supported Australia-wide by Nexus Australia for bakeries, patisseries and formed-food producers.

Also known as

• Dough divider machine or dough portioning machine
• Dough divider rounder, when fitted with a rounding attachment
• Bakery divider or volumetric dough divider
• Rheon divider

How a dough divider works

Bulk dough is loaded into a hopper. A divider mechanism draws dough from the hopper and portions it into equally sized pieces using a combination of rollers, blades and presses, then discharges each piece onto the outfeed belt. Rheon dividers meter the dough as a continuous sheet or rope and cut it to weight, which puts far less stress on the dough than a piston divider and keeps the gluten structure intact. Piece weight and size are set on the control panel and repeat piece after piece.

Features

• Hopper: a large hopper holds bulk dough for continuous processing.
• Divider mechanism: rollers, blades and presses cut bulk dough into equally sized portions.
• Weight control: Rheon dough dividers offer advanced weight control so each piece meets the target weight, which cuts giveaway and keeps declared weights honest.
• Adjustability: produces pieces of different sizes and weights, from small rolls to large bread loaves, with a setting change.
• Speed: higher speeds increase production output to match the line.
• Gentle handling: handles the dough without tearing or overworking it, which protects texture and consistency in the finished product.
• Automation: programmable settings, touchscreen interface and integration into larger automated production lines, depending on model.
• Ease of cleaning: easy-clean surfaces and removable components minimise downtime between batches.
• Additional attachments: optional sheeting, rounding or filling capability on some models.

Doughs it handles

Bread and roll doughs, sweet bun doughs, pizza bases, flatbread and naan, cookie and biscuit doughs, pastry, and stiff or sticky specialty doughs such as rice and mochi doughs. Because the divider meters by weight and does not rely on dough flowing under its own weight, it copes with soft, sticky and dense doughs alike.

Where it fits in the line

The divider is the first machine in a formed-food line: portion, form, pan, bake, then pack. Divided pieces go to a rounder or moulder, or to an encrusting machine when a filling is to be enclosed, then to an automatic tray panning machine that lays them onto oven trays. After baking and cooling the product is packed on a flow wrapper or into trays. Specifying the divider against the machine after it matters: a divider that outruns the panner just creates a queue of dough on the floor.

Why choose a Rheon dough divider

Consistent piece weight across every batch, gentle handling that keeps dough quality, quick changeover between products, and durable construction built for daily production. Rheon equipment is widely used in commercial bakeries for exactly these reasons, and Nexus supplies and supports it in Australia as a Rheon reseller.

Output

Piece rate depends on model and piece weight, from a compact divider for a growing bakery to a high-speed unit feeding a continuous line. See the food processing range for the related bakery equipment.

Send us your dough type, piece weight range and target pieces per hour and we will recommend the divider. Contact Nexus Australia for a quote on a dough divider.