Dough Made Easy: A Comprehensive Guide to Pneumatic Quantitative Dough Divider Machine

The art of making dough is at the heart of many culinary delights, from bread and pastries to pizza and dumplings. To streamline and enhance this essential process, modern technology has introduced innovative devices, such as the pneumatic quantitative dough divider machine. This equipment not only simplifies the task of dividing larger lumps of dough into equal portions but also ensures that these portions meet precise specifications. Recently, we had the opportunity to deliver a pneumatic quantitative dough divider to a British customer who required a dough weight of 73 grams. This versatile machine can adapt to various applications, producing dough for a wide range of products.

Below video is our test video for this UK customer.

VERFOODSOLUTIONS Pneumatic Quantitative Dough Divider Test Video

1. Working Principle and Preparation Before Use

The pneumatic quantitative dough divider machine operates on an ingenious working principle that leverages both mechanical and pneumatic systems to deliver consistent dough portions. The process begins with feeding a large piece of dough into the machine’s hopper. The dough is subsequently extruded and transported through a series of mechanical components designed to facilitate effective division. At this point, pneumatic cutters come into play, executing precise cuts to yield portions of predetermined weight.

Before using this sophisticated gear, proper preparation is vital to ensure smooth operation. Here are the steps that must be followed:

1. Air Connection: First, the ventilation pipe must be connected to the machine, with the other end linked to an air pump. This air pump is essential for the pneumatic operation of the machine.

2. Power Supply: Once the air pump is connected, its power supply must be plugged in. After that, operators need to lift the air pump’s switch and open the vent valve to begin airflow.

3. Adjusting Pressure: The pressure gauge should be calibrated, typically aiming to exceed two pressure settings. This adjustment can be crucial for achieving the desired dough weight.

4. Dough Size Adjustment: By manipulating the probe’s position in relation to the cutter, adjustments can be made regarding the weight of the dough. Moving the probe further from the cutter results in heavier dough portions, while moving it closer provides lighter portions.

 2. Make Dough Weight Range

One of the standout features of the pneumatic quantitative dough divider machine is its versatility in dough weight capacity. The machine can be adjusted to produce dough portions ranging from as little as 5 grams to as much as 250 grams. Such flexibility means that whether you’re preparing bite-sized dumplings or larger pizza bases, this machine can accommodate varying requirements smoothly.

Moreover, changing the dough outlet is a straightforward process. Users can quickly switch between different molds or settings to accommodate the desired portion size, thereby maximizing productivity and minimizing waste. The machine’s intuitive design allows operators to familiarize themselves quickly with adjustments, enabling them to focus more on production efficiency rather than grappling with complex settings.

For visual learners, we offer a tutorial video showcasing how to change the dough outlet:

VERFOODSOLUTIONS How To Change Pneumatic Quantitative Dough Divider Dough Outlet

3. Accuracy

The pneumatic quantitative dough divider machine excels in accuracy, ensuring that each dough portion meets the specified weight requirements with minimal deviation. This level of precision is achieved through its pneumatic cutting mechanism, which typically maintains a weight error margin of just 1 to 2 grams.

A high degree of accuracy further enhances the appeal of this machine, particularly for those involved in mass production. The pneumatic quantitative dough divider can streamline operations without sacrificing the quality of final outputs. For large-scale food businesses, the implications of this accuracy are profound. It translates to reduced waste, optimized use of resources, and ultimately, increased profitability.

 4. Water Surface Ratio

The water-to-flour ratio is a fundamental factor in dough preparation, influencing not only the texture and flavor of products but also their overall quality. In the pneumatic quantitative dough divider machine, the acceptable flour-to-water ratio can reach up to 1:0.7. This means that for every 100 grams of flour used, the machine can manage to incorporate up to 70 grams of water. Expressed as a percentage, this essentially reflects a moisture ratio of 70%.

In a commercial environment, the optimized flour-to-water ratio plays a vital role in ensuring consistency across batches, preventing variability that could arise from manual mixing practices. Leveraging such capabilities allows bakers to focus more on creativity and innovation within their recipes while relying on the machine to handle intricate divisions and measurements with unwavering reliability.

 5. Operation Process

The operation process of a pneumatic quantitative dough divider machine is designed to be user-friendly while ensuring efficient results. Understanding the step-by-step requirements for its operation can greatly assist users in maximizing the machine’s potential. The general operational process includes:

1. Prepare the Dough: It is essential that the amount of dough meets the machine’s intake needs so that continuous kneading is unnecessary.

2. Power On and Feed: Turn on the machine’s power and position the kneaded dough into the designated feed port. Once this is done, the machine will commence operation. Operators should avoid placing their hands near the feed area during this process for safety reasons.

3. Adjust Portion Size: Operators can modify the size of the cut dough by adjusting the proximity of the sensor probe to the dough. A close positioning yields smaller portions, while a farther position results in larger ones.

4. Post-use Maintenance: After using the machine, it is crucial to follow stringent cleaning protocols to preserve its functionality. This includes turning off and unplugging the machine, clearing any remaining dough from the feed opening, and using a brush or cloth to remove residue from both the internal components and the exterior surfaces. Special attention should be paid to ensure that blades and spirals are devoid of debris.

5. Storage and Inspection: Once cleaned, the machine should be dried thoroughly before being stored in a clean, dry location. Regular maintenance checks based on the manufacturer’s guidelines can help facilitate the longevity of the equipment, putting less strain on operations in the long term.

This systematic operation process not only enhances safety and efficiency but also assures that the final dough portions maintain the highest quality standards. Each phase, from preparation to post-use, is critical for achieving the best results in any commercial bakery setting.

 6. Delivery Time

Understanding the manufacturing and delivery timelines associated with pneumatic quantitative dough dividers is crucial for businesses in the food industry, as they plan their production schedules and resource allocation. The manufacturing time for these machines typically falls within a range of 10 to 15 days. This time frame can depend on factors such as the machine’s specifications and current production schedules at the manufacturing facility.

Once the machine is constructed and ready for dispatch, the delivery time can vary significantly based on the shipping method and destination. For instance, ocean shipping times can span anywhere from 10 to 50 days or, in certain scenarios, even longer. Various factors, such as port distances, customs requirements, and potential delays, can contribute to this variability.

The total estimated delivery time can thus be summed up as follows:

Manufacturing Time: 10-15 Days

Shipping Time: 10-50 Days (Depends on your location)

Adding these together, the complete delivery period for a pneumatic quantitative dough divider machine could range from 20 to 65 days, particularly if the destination port is far from the shipping point. Businesses should consider these timelines when placing orders, ensuring that their production needs align seamlessly with the anticipated delivery schedule. This foresight can aid in minimizing downtime and optimizing workflow, both of which are paramount in a competitive food industry.

7.Voltage&Plugin Customized

The voltage specifications for our products can be tailored to meet the diverse needs of our customers. For instance, we offer options such as 110V at 60Hz, which is commonly used in North America, as well as 220V at 60Hz, a standard seen in various other regions. This flexibility ensures that our customers can choose the appropriate voltage that aligns with their power supply systems, ultimately optimizing the performance and functionality of the devices they intend to use.

In addition to voltage customization, we also provide the option to modify the plug types based on the customer’s requirements. Whether it’s the European standard plug, which is widely utilized across Europe, or the American standard plug, prevalent in the United States, we ensure that our customers have access to the correct configurations necessary for their specific markets. Furthermore, we can accommodate various plugs from different regions, allowing us to cater to a global clientele.

8.Spare Parts Included for Free

We are committed to ensuring that our customers have everything they need for optimal performance and convenience. To that end, we will provide ample tools as spare parts to support our products’ maintenance and operation. This proactive approach helps our customers avoid potential downtime and ensures that they can address any minor issues that may arise with ease.  And we are pleased to offer three dough outlets at no extra charge, enhancing the versatility and functionality of our products. These extra components allow users to create a wider range of culinary delights without needing to purchase additional accessories.

For your reference, we have included a picture of the spare parts, which showcases the variety and quality of the tools we provide.

In conclusion, the pneumatic quantitative dough divider machine represents a powerful tool for bakeries and food production entities, enabling the accurate and efficient division of dough while enhancing overall productivity and consistency. With its myriad benefits, it stands as an invaluable asset on the food production line, making dough preparation a precise and streamlined endeavor. As technology continues to shape the culinary world, such innovations will undoubtedly play a crucial role in meeting the demands of an ever-evolving market.