mac.pan Volumetric Dough Divider | Vacuum System Bakery Dividing Machine

mac.pan Volumetric Dough Divider – Vacuum System Bakery Dividing Machine

The mac.pan Volumetric Dough Divider is a high-precision bakery dividing machine designed for accurate and gentle portioning of loose and medium-consistency doughs. Thanks to its integrated vacuum-assisted volumetric dividing system, the machine is particularly suitable for doughs with hydration levels exceeding 55%, making it ideal for modern bakery production processes involving soft, highly hydrated, and fermented doughs.

The vacuum system ensures uniform portioning while preserving dough structure, gas retention, and fermentation quality. This guarantees consistent product weight and shape while maintaining the technological properties of the dough, essential for both artisan and industrial bakery applications.

The machine is powered by electric drives equipped with variable speed control, allowing operators to adjust production capacity according to process requirements. An automatic dough stop system is integrated to improve dividing accuracy, minimize dough waste, and enhance overall operational efficiency.

All components in direct contact with the dough, including the cylinder and hopper, are manufactured entirely from stainless steel. This construction ensures maximum hygiene, corrosion resistance, and ease of cleaning in compliance with food industry standards. The height-adjustable conveyor belt, available in two different lengths, allows seamless integration into different bakery production layouts and continuous processing lines.

An oil circulation lubrication system guarantees smooth mechanical operation, reduced component wear, and long-term reliability, even during continuous and intensive production cycles.

Main performance and structural features

• Vacuum-assisted volumetric dividing system for loose and medium-consistency doughs

• Suitable for high-hydration doughs with water content above 55%

• Electric drive system with variable speed control

• Automatic dough stop for increased accuracy and reduced waste

• Stainless steel cylinder and hopper for hygiene and durability

• Height-adjustable conveyor belt available in two lengths

• Oil circulation lubrication system for smooth and reliable operation

Optional extras available on request

• Electronic control panel

• Conveyor belt with independent motorization

• Teflon-coated hopper

• Pressure hopper for precise dividing of medium-hard and highly fermented doughs

(up to 4.8 liters of water per 10 kg of flour)

• Stainless steel lids

Typical applications

• Production of high-hydration bread doughs

• Artisan and industrial bakery operations

• Processing of soft and fermented doughs

• Integration into continuous bakery production lines