Description. Semi-automatic dough divider SQ SA 20 Vitella
The SQ SA 20 hydraulic dough divider features a double-acting cylinder for pressing and cutting. All functions are controlled by a joystick, allowing for quick and easy pressing, pressing and cutting, and cleaning of the knives.
Duty cycle 1. place the product in the chamber;
2. close the lid;
3. Use the joystick to perform pressing and cutting;
4. open the lid manually;
5. Remove the cut pieces of dough.
Materials used Frame made of galvanized electric-welded steel;
Painted steel or stainless steel cladding;
Chamber, knives and grates made of 304 stainless steel;
Presses made of food grade polyethylene PE500;
The inner lid coating is made of food-grade polyethylene PE500;
Trays made of food grade polyethylene PETG;
Heads made of anticorodal MG5 aluminum with 20 micron hard anodizing;
Cast iron ring with 10 micron chemical nickel coating.
Caring for the dough divider To ensure proper operation of the dough divider and, most importantly, its longevity, we recommend regularly cleaning both the outside and inside (see the operating manual, section/paragraph "Cleaning"). Stainless steel parts, painted surfaces, PE500 polyethylene, and PETG trays can be simply washed with soap and water or a neutral detergent, then rinsed thoroughly and wiped dry with a soft cloth.
Technical specifications Number of pieces after division, pcs. - 20
Minimum piece weight, g - 150
Maximum piece weight, g - 800
Dough loading, kg - 3 - 16
Piston dimensions, mm - 512x409x100
Dimensions of the piece after division, mm - 100x100x100
Productivity**, blanks/hour - 1200
Voltage, V - 380
Overall dimensions, mm - 605x1095x655
Machine weight, kg - 205 Note: *Min./max. servings are provided as an example only and may vary depending on the rise of the yeast dough. **Hourly productivity values are also provided as an example, as they always depend on the production organization (tests were conducted in an equipped laboratory).
All units meet the requirements of EEC standards and are manufactured in Italy.
