Dough divider Parta SN (Germany), vacuum-piston

The Parta SN dough divider is designed for high-precision “careful” dividing dough into workpieces of equal weight. The dough divider is recommended for dividing: - rye-wheat flour dough, with rye flour content up to 70%, humidity not more than 50%, except for custard varieties; - from wheat flour with a moisture content of 38% to 49%. How it works Through a funnel, the dough enters the dividing chamber. After closing the dividing chamber with the dividing knife, the dough moves under the influence of the piston into the measuring chamber. The volume of this chamber corresponds to the set value of the weight of the dough pieces. After lowering the measuring chamber, the test pieces fall on the conveyor belt. The fission unit is made of high-strength alloy steel, which ensures its durability and high fission accuracy throughout the entire service life. The drive mechanism has a simple but very durable structure due to the use of high-quality precision components, which are characterized by ease of maintenance and high wear resistance.