• The dough divider is vital in any bakery. Precise portioning of each piece of dough guarantees ideal and even baking.
For any bakery that wants a technological production line and optimal results every time, the dough divider is of major importance. Dividing the dough precisely into pieces of almost identical weight ensures correct and even baking of all portions, without the risk of burning the product or having a partially unbaked product.
No matter which Rheon divider model you choose, you will get precise portioning of the dough with a deviation of about + / – 2% by weight. At the same time, the increased productivity of using an automated dough divider, compared to the use of traditional, manual techniques, cannot be neglected.
The strong point of Rheon Dividers is the dividing of doughs with very high hydration, which are difficult or almost impossible to divide manually.
Rheon's VX-222 Twin Divider Dough Divider
The VX-222 Twin Divider Dough Divider from Rheon precisely portions the dough sheet to the desired weight or length. Cutting system Gravimetric Method® from Rheon, allows a wider range of portioning methods, with larger products being made piece by piece, and smaller products, such as buns, being removed two at a time. At the same time, by adjusting the "V" rollers in the control panel, the thickness of the dough sheet can be adjusted.
The control panel is mobile and can rotate 360⁰, and using the controls is easy and intuitive.
The sides of the VX-222 Divider open on both sides providing access for easy cleaning and maintenance.
With the Rheon Twin Divider, an average of 1000 kg of dough can be processed per hour.
Rheon's VX-212 Twin Divider Dough Divider
Rheon's VX-212 Twin Divider Dough Divider also features two cutting blades and Rheon's patented Gravimetric Method® cutting system.
It can be used as a stand-alone splitting machine, or it can be integrated into an automated production line.
The Stress Free® system, a Rheon innovation, makes it easy to use the Dough Dividers to obtain bread specialties with mayo, as well as bakery products without additives, a requirement for which the market is increasingly open.
This Stress Free® system guarantees the portioning of the dough without subjecting it to stress, thus eliminating the pre-rising stage, necessary for the division done in the traditional way, to give the dough time to recover. This way, modeling can be done immediately after portioning, saving both production time and the space required for the bakery line.
By combining the VX-212 with other optional devices such as the Cup Rounder or the various Rheon forming lines, the Twin Divider allows for a wide variety of high-quality baked goods, all in a relatively small space.
Article written by Gabriela Dan, Editor of Arta Albă.
Read on White Art and: Sumac flour gives new qualities to bread
