Univex Semi-Automatic Rough Dough Divider - UVSRD20

Univex Semi-Automatic Rough Dough Divider - UVSRD20

if you're ready to invest in a reliable dough divider, then this Univex SRD20 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 SRD20 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: SRD20
• Capacity:
• 5.3 - 35.27 oz.
• 20 pieces every 7 seconds
• 1500 pieces an hour
• Electrical Information:
• Volts: 208-240
• Hz: 60
• Phase: 3
• Amps: 3.77
• Plug: NEMA L15-20P
• Dimensions: 43.63" H x 23.88" W x 27.88" D
• Approximate Weight: 532 lbs.
  

What our Experts Think

                   
Q&A

Q: What is the Univex Semi-Automatic Rough Dough Divider UVSRD20?
A: The Univex UVSRD20 is a heavy-duty semi-automatic floor model dough divider designed to quickly cut raw dough into 20 equal portions per cycle for consistent commercial bakery production.

Q: How many pieces does the UVSRD20 produce?
A: It produces 20 dough pieces in about 7 seconds, reaching up to roughly 1,500 pieces per hour in continuous operation.

Q: What dough weight range does it handle?
A: The UVSRD20 typically handles dough portions from about 5.3 oz to 35.27 oz, making it suitable for a wide range of bakery products like rolls, loaves, and pizza dough.

Q: What type of mechanism does it use?
A: It uses a hydraulic press-and-cut system with joystick-style semi-automatic controls, ensuring fast, consistent, and uniform dough division.

Q: What are the key features of the UVSRD20?
A: Key features include industrial steel construction, locking casters for mobility, simple operator controls, and ETL sanitation/safety certification, making it durable and food-service compliant.

Q: Who is the UVSRD20 best for?
A: It is designed for commercial bakeries, bagel shops, pizzerias, and commissaries that need reliable, high-volume dough portioning with minimal labor.

                   
Maintenance Tips

• Clean cutting plates, hopper, and all dough-contact surfaces after each use to maintain hygiene and consistent portioning.
• Remove dough and flour buildup daily to prevent sticking and ensure smooth divider operation.
• Lubricate hydraulic and moving components regularly with food-grade lubricant per manufacturer guidelines.
• Inspect hydraulic lines, seals, and fittings for leaks, pressure loss, or wear before operation.
• Check cutting blades and divider alignment to ensure accurate, uniform rough dough portions.
• Avoid exceeding UVSRD20 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 proper functionality.
• Train operators on correct loading, cutting cycles, and cleaning procedures to minimize wear and downtime.
• Schedule preventive maintenance to extend equipment lifespan and maintain consistent production efficiency.