mac.pan Semi-Automatic Dough Divider | Hydraulic Bakery Dividing Machine

mac.pan Semi-Automatic Dough Divider – Hydraulic Bakery Dividing Machine

The mac.pan Semi-Automatic Dough Divider is a robust, hydraulically operated machine designed for precise and uniform dough portioning in professional bakeries and industrial bread production environments. Built for reliability, hygiene, and ease of use, this divider ensures consistent weight accuracy while reducing manual labor.

Its solid construction and intuitive joystick control make it an ideal solution for bakeries seeking efficient dough dividing with maximum operator control and product consistency.

Main performance and structural features

Heavy-duty steel frame

Constructed with a galvanized electro-welded steel frame, ensuring strength, stability, and long service life.

Painted or stainless steel cladding

Available with painted steel or stainless steel exterior panels to suit different production environments and hygiene requirements.

Food-grade contact components

Buckets, blades, and grates manufactured from 304 stainless steel, ensuring full compliance with food safety standards.

Polyethylene pressing system

Equipped with a food-grade polyethylene press (PE500), with inner lid surfaces also made of PE500 for durability and easy cleaning.

Food-grade dividing plates

Plates manufactured from PETG food-grade polyethylene for smooth operation and precise cutting.

Hydraulic operation

All machine functions are hydraulically driven, ensuring powerful, consistent, and smooth pressing and cutting cycles.

Joystick-controlled operation

Pressing, cutting, and blade cleaning are all controlled via a single joystick, offering intuitive and efficient operation.

Dual pressure selection

Integrated selector allows switching between high and low pressure, adapting the machine to different dough types and hydration levels.

Typical applications

• Bread dough dividing
• Artisan and industrial bakery production
• Soft and firm dough processing
• Consistent portioning for batch baking