Dough Dividers | Commercial & Industrial

Speak with our team to choose the right dough divider for your dough piece range and output. REQUEST A QUOTE: info@nezho.com

Built for speed, accuracy, and stable daily operation, NEZHO dough dividers divide large amounts of dough into precise pieces of a set weight—quickly and consistently. A dough divider is often the first step toward automated or semi-automated bakery production.

Manual dividing is slow and inaccurate and often leads to inconsistent results. Our dough dividing machines are designed for reliable portioning without changing the dough structure, supporting consistent proofing, baking, and final product quality.

Why Use a Professional Dough Divider?

Consistent portioning is essential for product uniformity, predictable baking results, and cost control. A commercial dough divider helps reduce labor, improve line throughput, and standardize dough weight across every batch—especially in high-capacity bakeries.

Operating Principle

NEZHO dough dividers work on a volumetric principle. The dough is sucked into the chamber by vacuum, generated by a piston. This supports accurate dividing while maintaining the dough’s structure.

Volumetric dividing principle with vacuum chamber filling
Fast and easy dough piece weight adjustment via special mechanism
Stainless steel facade for easier maintenance and cleaning
Dough insertion: manual or hydraulic mechanism (model/configuration dependent)

Typical Applications

NEZHO dough dividers are used in professional bakery environments where speed and weight accuracy are required:

Industrial and high-capacity bakeries
Bread, rolls, buns, and bakery specialties with repeatable portioning needs
Automated and semi-automated dough processing lines
Lines where dividing is followed by rounding, forming, or proofing

Automation & Integration

Dough dividers are an integral part of bakeries with high capacity and are often part of an automated or semi-automated line. In many workflows, dough dividers and dough mixers are grouped together: after mixing, the dough is poured directly into the divider cone with the help of a hydraulic lifter. NEZHO can supply machines as separate units or as integrated modules.

How to Choose the Right Dough Divider

When selecting a commercial dough divider, consider your target dough piece range (grams), required output (units per hour), available space, and whether you want manual loading or hydraulic feeding integration. If your line includes a mixer lifter and direct feeding into the divider, plan the workflow and layout for safe access and cleaning.

Dough Divider Gallery

Dough divider with hydraulic feeding / lifter integration

Quick Technical Overview

NEZHO dough dividers support accurate portioning for multiple weight ranges and are designed for stable, high-capacity production. Choose configurations based on your target dough weights and whether you need manual or hydraulic loading.

Output: 1250–2000 units/h
Dough piece ranges: 50–150; 60–250; 100–600; 300–1000 g
Stainless steel facade for easier maintenance
Volumetric dividing principle with vacuum chamber filling

Installation Notes

Plan space for safe loading/unloading, operator access, and cleaning. If you integrate a mixer lifter or direct dough feeding, allow clearance for the hydraulic system and workflow. Contact our team for configuration guidance.

Tell us about your production — we’ll recommend the ideal machine.

EMAIL: info@nezho.com

Technical Specifications

Compare dough dividers by output, dough piece weight ranges, power, footprint, and machine weight. For configuration guidance and pricing, contact NEZHO.

Machine Type	Output (Unit/h)	Weight of the Pieces (g)	Voltage (V)	Power (kW)	Weight (kg)	Dimensions (L/W/H) (mm)
Dough divider	1250–2000	50–150; 60–250; 100–600; 300–1000	380	1.50	500	1400/680/1600

Commercial Dough Dividers for Professional Bakery Production

Dough Divider Gallery

Quick Technical Overview

Installation Notes

Technical Specifications