Doyon Semi-Auto Dough Divider Rounder, 15 Pieces
ITEM#: DSA315
Product Overview:
Doyon DSA is the best choice for a superior quality divider/rounder that frees you from the task of dividing and rounding by hand while making it faster, easier and simpler. This efficient divider/rounder reduces labor costs by dividing and rounding dough up to 16 times faster. Better yet, you’ll get better uniformity in portion size and shape every time. It’s perfect for bakeries and commercial kitchens alike.
- Divide and round up to 1200 uniform pieces per hour.
- Recommended absorption ratio of 55 to 65%.
- Three sanitary rounding plates included.
- Cutting head for 15 portions.
- Stainless steel cutting blades.
- Easy snap on and off head cover can be tilted for easy cleaning.
- Cast iron base with sanitary white enamel finish; stainless steel optional.
- Additional dough press heads, sold separately, are interchangeable in order to change the size and weight of portions.
- Variance of individual portion weight is subject to change; dependent on dough formulation and proper operation of unit.
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Product Overview:
Doyon DSA is the best choice for a superior quality divider/rounder that frees you from the task of dividing and rounding by hand while making it faster, easier and simpler. This efficient divider/rounder reduces labor costs by dividing and rounding dough up to 16 times faster. Better yet, you’ll get better uniformity in portion size and shape every time. It’s perfect for bakeries and commercial kitchens alike.
- Divide and round up to 1200 uniform pieces per hour.
- Recommended absorption ratio of 55 to 65%.
- Three sanitary rounding plates included.
- Cutting head for 15 portions.
- Stainless steel cutting blades.
- Easy snap on and off head cover can be tilted for easy cleaning.
- Cast iron base with sanitary white enamel finish; stainless steel optional.
- Additional dough press heads, sold separately, are interchangeable in order to change the size and weight of portions.
- Variance of individual portion weight is subject to change; dependent on dough formulation and proper operation of unit.