Univex Automatic Bun and Dough Divider and Rounder - UVABDR52

Univex Automatic Bun and Dough Divider and Rounder - UVABDR52

The Univex ABDR52 Automatic Bun and Dough Divider is easy to use. It has programmable controls and a dual start button operation. The dual start feature ensures a simple and safe operation. It can be programmed for multiple languages, giving this ABDR52 greater flexibility in operation. It has three clear 52-division trays, perfect for producing 52 equally weighted and shaped pieces at once. The Automatic Bun and Dough Divider can produce 52 pieces in just 7 seconds, meaning it has the capacity to produce 9300 pieces an hour. It has a painted steel body and simple to use leveling feet.

Features 

• Automatically divides and rounds
• Produces 52 equal weighted and shaped pieces at once
• Can produce 9300 pieces an hour
• A strong hydraulic powered machine
• Simple to use leveling feet
• Simple controls: dual start buttons for safety
• Multiple languages
• Programmable control board
• (3) clear 52 division trays
• Painted steel

Specifications

• Model: ABDR52
• Capacity:
• 0.42 - 1.05 oz
• 52 pieces/7 seconds (9300 pieces/hour)
• Warranty: One-year, on-site parts and labor
• Electrical Information:
• Volts: 208-240
• Hz: 60
• Phase: 3
• Amps: 6.87
• Plug: NEMA L15-20P
• Dimensions: 26.5" H x 26.5" W x 56.25" D
• Approximate Weight: 563 lbs.
  

What our Experts Think  

• 52-piece automatic division per cycle – produces perfectly uniform dough balls in a single operation for maximum consistency
• Ultra-high output (up to ~9,300 pieces/hour) – ideal for large bakeries, commissary kitchens, and high-volume pizza or bun production lines
• Hydraulic-powered cutting and rounding system – ensures clean division and smooth rounding for consistent dough structure and weight accuracy
• Programmable control system – allows operators to adjust timing, pressure, and batch settings for different dough types
• Multi-language digital interface – improves usability in diverse commercial kitchen environments
• Heavy-duty painted steel construction – built for continuous industrial operation with strong frame stability
• Safety-focused dual start buttons – reduces accidental activation in fast-paced production settings
• Three 52-division trays included – supports rapid cycle rotation for uninterrupted production flow

                 
Q&A  

Q: What is the Univex Automatic Bun and Dough Divider and Rounder (UVABDR52) used for?
A: High-volume commercial dough processing that automatically divides and rounds dough into uniform buns for bakeries, pizzerias, and food production lines.

Q: What is the portion size range?
A: Approximately 0.42–1.41 oz dough portions per piece, ideal for rolls, buns, and small dough products.

Q: How many pieces can it produce?
A: It divides and rounds 52 dough pieces per cycle, with up to ~9,300 pieces per hour output.

Q: How does it work?
A: It uses a hydraulic system with an oscillating plate to cut and round dough into consistent, evenly shaped balls in seconds.

Q: Is it automatic or manual?
A: Fully automatic operation with programmable controls and dual-start safety buttons for efficient batch production.

Q: What makes it useful in commercial kitchens?
A: It ensures consistent dough weight, improves production speed, and reduces labor in high-output bakery and pizza operations.

Q: What materials is it made from?
A: Heavy-duty painted steel construction designed for durability in continuous industrial use.

Q: Does it support different production settings?
A: Yes, it features programmable controls for adjusting portion size, pressing time, and rounding cycles.

Q: Is it safe to operate?
A: Yes, it includes dual-start buttons and built-in safety mechanisms to reduce operator risk.

                 
Maintenance Tips    

• Daily deep cleaning (mandatory): Disconnect power before service. Remove dough trays and clean all food-contact surfaces with warm water + mild detergent. Dry completely to prevent dough buildup and corrosion.
• No pressure washing: Avoid hoses, steam, or direct spray—protects hydraulic system, controls, and electrical components.
• Cutting head care: Inspect dividing blades and rounding chambers daily for dough residue or misalignment to maintain consistent 52-piece output.
• Hydraulic system check: Monitor for oil leaks, pressure inconsistency, or slow cycle times—these are early signs of service needs in hydraulic-driven units.
• Tray maintenance: Clean the three 52-division trays after each shift; ensure alignment before reloading to avoid uneven portioning.
• Safety system inspection: Test dual-start buttons and interlocks before operation to ensure operator safety compliance.
• Lubrication schedule: Apply only manufacturer-approved lubricant to moving guide points; avoid excess grease near dough-contact zones.
• Electrical checks (weekly): Inspect control panel, wiring, and emergency stop function for wear or overheating.
• Calibration control: Periodically verify portion weight (0.42–1.41 oz range) to ensure consistent product size and bakery standards.
• Load discipline: Do not exceed rated batch cycles—overloading reduces rounding accuracy and accelerates hydraulic wear.