Excellent 4.9 | 18,452 reviews

Univex Semi-Automatic Rough Dough Divider - UVSRD16

Univex Semi-Automatic Rough Dough Divider - UVSRD16

$10,505.99
$10,505.99 $14,007.35
SAVE 24% Sold out
Univex Semi-Automatic Rough Dough Divider - UVSRD16

Univex Semi-Automatic Rough Dough Divider - UVSRD16

$10,505.99
$10,505.99 $14,007.35
SAVE 24% Sold out

Univex Semi-Automatic Rough Dough Divider - UVSRD16

if you're ready to invest in a reliable dough divider, then this Univex SRD16 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 SRD16 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: SRD16
  • Capacity:
  • 6.7 - 42.3 oz.
  • 16 pieces every 7 seconds
  • 1200 pieces an hour
  • Electrical Information:
  • Volts: 208-240
  • Hz: 60
  • Phase: Single
  • Amps: 8.2
  • Plug: NEMA L15-20P
  • Dimensions: 43.63" H x 23.88" W x 27.88" D
  • Approximate Weight: 532 lbs.
What our Experts Think
  • The Univex Semi-Automatic Rough Dough Divider - UVSRD16 is a compact 16-division hydraulic dough divider designed for small-to-medium bakeries that need consistent portioning without full automation.
  • It produces 16 equal dough pieces per cycle in about 7 seconds, supporting roughly ~1,200 pieces per hour, making it suitable for steady daily production workflows.
  • Experts highlight its semi-automatic hydraulic press-and-cut system with joystick controls, which improves speed and uniformity while reducing manual labor.
  • The UVSRD16 supports a working range of approximately 6.7 oz to 42.3 oz per dough piece, allowing flexibility for bread rolls, pizza dough, and medium bakery products.
  • Built on a heavy-duty painted steel floor frame with locking casters, it is designed for stability, sanitation compliance, and long-term commercial durability.
  • Operators benefit from consistent, repeatable dough weight control, which improves baking uniformity and reduces product waste in high-output environments.
  • Overall, the UVSRD16 is best suited for entry-to-mid-level industrial bakeries looking for reliable semi-automatic performance, efficient throughput, and consistent dough quality without investing in larger multi-division systems.
                   
Q&A

Q: What is the Univex Semi-Automatic Rough Dough Divider UVSRD16?
A: The Univex UVSRD16 is a commercial semi-automatic hydraulic dough divider designed to cut bulk dough into 16 equal portions per cycle for bakeries, pizza shops, and food production facilities.

Q: How many pieces does it produce?
A: It produces 16 uniform dough pieces in about 7 seconds, with a capacity of around 1,200 pieces per hour in continuous operation.

Q: What dough weight range does it handle?
A: It typically handles dough portions from about 6.7 oz to 42.3 oz (190 g to 1200 g), suitable for medium to large bakery products.

Q: What type of operation does it use?
A: It uses a hydraulic press-and-cut system with simple joystick controls, allowing fast and consistent portioning with minimal effort.

Q: Who uses the UVSRD16?
A: It is used in commercial bakeries, pizzerias, bagel shops, and commissaries for consistent dough division in medium-volume production environments.

Q: Why is it used in commercial kitchens?
A: It helps improve portion consistency, production speed, and labor efficiency, while reducing manual handling and ensuring uniform dough sizing across batches.

                   
Maintenance Tips    
  • Clean cutting plates, hopper, and all dough-contact surfaces after each use to maintain hygiene and consistent portion accuracy.
  • Remove flour and dough residue daily to prevent buildup, sticking, and uneven cutting performance.
  • Lubricate hydraulic and moving components regularly with food-grade lubricant per Univex guidelines.
  • Inspect hydraulic lines, seals, and fittings for leaks, pressure loss, or wear before operation.
  • Check cutting blades and divider alignment to ensure clean, uniform rough dough portions.
  • Avoid exceeding UVSRD16 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 reliable performance.
  • Train operators on correct loading, cutting cycles, and cleaning procedures to reduce downtime and wear.
  • Schedule preventive maintenance to extend equipment life and maintain consistent production output.
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