Industrial Dough Divider and Rounder
Portions dough into uniform balls at ±1 g — 1,000 to 12,000 pieces/h typical, with three quick-swap pistons covering 30–500 g.
Feature
- Divides and rounds in one step — taut, smooth balls.
- Typical output 1,000–12,000 pcs/h across three capacities.
- Weight accuracy ±1 g (DDR-001/201) at stable dough.
- Three pistons included — 5-minute swaps.
- Conical rounding drum with flour-dusted surface.
- Feeds proofers, ovens, and steamed-bun lines directly.
Sample
Sample output from the Industrial Dough Divider and Rounder. Ask us for real production photos matched to your exact product and capacity.
7 * 24 Support 
Remote Support 
Global CoverageParameters
The DDR series portions dough into uniform pieces and rounds them into smooth balls in one step — 1,000 to 12,000 pieces per hour at ±1 g accuracy. The front of every industrial bread and bun line.
Portion and Round in One Step
A suction-and-piston head divides the dough mass into equal volumes, then the conical rounding drum rolls each piece into a taut, smooth ball — the shape that proofs evenly and bakes with a symmetrical crumb. Three pistons (small, medium, large) set the weight range; a swap takes five minutes.
Three Capacities
| Model | Output | Piece weight | Accuracy | Pistons |
|---|---|---|---|---|
| DDR-101 | 1,000–4,000 pcs/h | 30–250 g | ±2 g | 3 included |
| DDR-001 | 4,000–8,000 pcs/h | 30–500 g | ±1 g | 3 included |
| DDR-201 | 8,000–12,000 pcs/h | 30–500 g | ±1 g | 3 + auto hopper |
Typical values — piston set and rounding time are configured to your dough and weight range.
Weight Control
Accuracy depends on dough consistency: stable hydration from the DKM spiral kneader is what makes ±1 g realistic hour after hour. We tune piston pressure and rounding speed on your dough during commissioning.
Dough Range
Bread, bun, pizza ball, and sweet doughs from 50–75% hydration. Wetter dough runs with more dusting flour on the drum.
Where It Fits Your Line
Rounded balls feed your proofer, then the HAB hot air oven or the SUM steamed bun machine. The flour-food family is on the pasta processing hub.
FAQ
30–500 g depending on piston set; three pistons (small, medium, large) ship with the machine and swap in five minutes.
±1 g per piece on the DDR-001 and DDR-201, ±2 g on the DDR-101 — at stable dough consistency.
A conical rounding drum with a flour-dusted surface rolls each portion into a taut, smooth ball.
50–75% typical; wetter dough needs more dusting flour and slightly slower drum speed.
Yes — the piston sets the volume range, fine adjustment is at the suction stroke, and a swap takes five minutes.
Daily clean of the dividing head and drum, monthly piston seal check.
One — the DDR-201 with the auto hopper runs unattended between dough top-ups.
Yes — sweet and enriched doughs run with the drum speed reduced; Esper Foodtech Engineering sets the profiles with you.
TAKE THE FIRST STEP.
WE WILL DO THE REST.
