Univex Semi-Automatic Rough Dough Divider - UVSRD20
if you're ready to invest in a reliable dough divider, then this Univex SRD20 is for you! Its semi-automatic design and simple controls make it easy to use. It divides dough into equal sections. With industrial-strength, it is ideal for any commercial kitchen. It has a painted steel exterior and locking casters. The SRD20 is cETLus and ETL-Sanitation certified.
Features
- Semi-automatic
- Round model
- Industrial strength
- Divides dough in equal sections
- Simple controls
- Painted steel
- Locking casters
Specifications
- Model: SRD20
- Capacity:
- 5.3 - 35.27 oz.
- 20 pieces every 7 seconds
- 1500 pieces an hour
- Electrical Information:
- Volts: 208-240
- Hz: 60
- Phase: 3
- Amps: 3.77
- Plug: NEMA L15-20P
- Dimensions: 43.63" H x 23.88" W x 27.88" D
- Approximate Weight: 532 lbs.
What our Experts Think
Q&A
Q: What is the Univex Semi-Automatic Rough Dough Divider UVSRD20?
A: The Univex UVSRD20 is a heavy-duty semi-automatic floor model dough divider designed to quickly cut raw dough into 20 equal portions per cycle for consistent commercial bakery production.
Q: How many pieces does the UVSRD20 produce?
A: It produces 20 dough pieces in about 7 seconds, reaching up to roughly 1,500 pieces per hour in continuous operation.
Q: What dough weight range does it handle?
A: The UVSRD20 typically handles dough portions from about 5.3 oz to 35.27 oz, making it suitable for a wide range of bakery products like rolls, loaves, and pizza dough.
Q: What type of mechanism does it use?
A: It uses a hydraulic press-and-cut system with joystick-style semi-automatic controls, ensuring fast, consistent, and uniform dough division.
Q: What are the key features of the UVSRD20?
A: Key features include industrial steel construction, locking casters for mobility, simple operator controls, and ETL sanitation/safety certification, making it durable and food-service compliant.
Q: Who is the UVSRD20 best for?
A: It is designed for commercial bakeries, bagel shops, pizzerias, and commissaries that need reliable, high-volume dough portioning with minimal labor.
Maintenance Tips
- Clean cutting plates, hopper, and all dough-contact surfaces after each use to maintain hygiene and consistent portioning.
- Remove dough and flour buildup daily to prevent sticking and ensure smooth divider operation.
- Lubricate hydraulic and moving components regularly with food-grade lubricant per manufacturer guidelines.
- Inspect hydraulic lines, seals, and fittings for leaks, pressure loss, or wear before operation.
- Check cutting blades and divider alignment to ensure accurate, uniform rough dough portions.
- Avoid exceeding UVSRD20 capacity limits to reduce strain on hydraulic and mechanical systems.
- Tighten bolts, fasteners, and frame components during routine maintenance checks for safe operation.
- Test electrical controls and safety interlocks before each shift to ensure proper functionality.
- Train operators on correct loading, cutting cycles, and cleaning procedures to minimize wear and downtime.
- Schedule preventive maintenance to extend equipment lifespan and maintain consistent production efficiency.
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