The VR250 Dough Divider is an advanced machine designed to accurately divide and round dough for perfect bread production, improving both consistency and efficiency in bakeries.

Video for VR250 Industrial Dough Divider

Combines precise division and punch rounding, producing up to 7,500 stress-free dough pieces per hour.

The VR250 Dough Divider offers precise dough division and rounding, utilising a feedback system to adjust width and weight for all dough types. Its innovative design eliminates the need for flour during rounding and ensures weight accuracy without stretching the dough.

Features

Combines a Single Dough Divider and Punch Rounder for maximum efficiency.
Feedback system for adjusting dough width and weight suited to any dough type.
Improved weight accuracy compared to previous models.
Produces round shapes without the need for flour.
Easy adjustment of dough firmness, enabling control over roundness and density—suitable for both frozen and highly fermented dough.
Maximum output: 2,500 pieces per hour per row; up to 7,500 pieces per hour with three rows.
Simple design allows for easy inspection and cleaning.
Rounding and degassing even delicate, fermented dough to replicate hand-crafted quality.
Consistent, beautiful spherical shape after secondary moulding.
Wide weight range: 30–230g per piece (or 80–400g per piece).
Stress-free process reduces rest time before secondary moulding to 1/4–1/3 of the standard time.
Reduces both production time and ingredient costs while maintaining high quality.

Applications

English bread
Petite boule
Raisin bread
Bread rolls
Baguettes

To contact Joseph Lee & Co about VR250 Industrial Dough Divider use Get a quote.

Features

Combines a Single Dough Divider and Punch Rounder for maximum efficiency.
Feedback system for adjusting dough width and weight suited to any dough type.
Improved weight accuracy compared to previous models.
Produces round shapes without the need for flour.
Easy adjustment of dough firmness, enabling control over roundness and density—suitable for both frozen and highly fermented dough.
Maximum output: 2,500 pieces per hour per row; up to 7,500 pieces per hour with three rows.
Simple design allows for easy inspection and cleaning.
Rounding and degassing even delicate, fermented dough to replicate hand-crafted quality.
Consistent, beautiful spherical shape after secondary moulding.
Wide weight range: 30–230g per piece (or 80–400g per piece).
Stress-free process reduces rest time before secondary moulding to 1/4–1/3 of the standard time.
Reduces both production time and ingredient costs while maintaining high quality.

Applications