Description
AMPTO Dough Divider, manual, (30) piece (1 oz. – 4 oz.) – DV30/1
Dough Divider, manual, (30) piece (1 oz. – 4 oz.), capacity stainless steel pan & elevated handle, steel with epoxy finish, includes carbon steel pedestal
Manual
- Spec sheet
What our Experts Think
- Consistent Portion Control (1–4 oz / 30 Pieces)
Engineered for precise dough division, this manual divider ensures uniform portions every time — essential for consistent baking results and accurate yield control. - Simple, Reliable Manual Operation
Easy to use with minimal training required; ideal for bakeries, pizzerias, and kitchens where electric units aren’t necessary or practical. - Durable Commercial Build
Sturdy construction stands up to regular use in busy foodservice environments, delivering long‑lasting performance with minimal maintenance. - Improves Workflow Efficiency
Speeds up dough prep by quickly dividing up to 30 pieces in one cycle — reducing handling time and labor costs. - Perfect for Small‑to‑Mid Volume Operations
Great choice for artisan bakers and kitchens that require control and quality without over‑automation. - Supports Product Consistency & Quality
Helps standardize portion sizes, improving bake uniformity, presentation, and customer satisfaction. - Compact & Space‑Efficient Design
Manual mechanism and smaller footprint make it easy to integrate into prep stations without sacrificing space.
Q&A
Q: What is the AMPTO DV30/1 dough divider used for?
A: It is a manual dough divider designed to portion dough consistently for bread, rolls, and pastries.
Q: How many pieces can it divide at once?
A: It divides dough into 30 pieces per cycle, streamlining production for high-volume baking.
Q: What is the dough weight range?
A: Handles dough pieces from 1 oz to 4 oz, ideal for rolls, buns, and small artisan breads.
Q: Is the DV30/1 suitable for commercial use?
A: Yes, it is perfect for bakeries, cafes, and restaurants needing consistent dough portions.
Q: How does it improve efficiency?
A: Ensures uniform dough size and reduces manual labor compared to hand portioning.
Q: What type of operation does it use?
A: Fully manual, allowing precise control without electricity, ideal for smaller kitchens or artisan bakeries.
Q: What materials are used in construction?
A: Made with durable stainless steel and food-grade components for hygiene and longevity.
Q: Is it easy to clean and maintain?
A: Yes, its simple design allows quick cleaning and minimal maintenance.
Q: Who should use the AMPTO DV30/1?
A: Suitable for artisan bakeries, commercial kitchens, and foodservice operations focused on consistent dough preparation.
Q: What types of dough work best?
A: Works well with bread dough, roll dough, pizza dough, and other yeast-based doughs.
Maintenance Tips
- Clean After Each Use: Wipe all surfaces, blades, and molds with a damp cloth to remove dough and flour residue, preventing buildup and sticking.
- Use Food-Safe Cleaner: Avoid harsh chemicals to protect stainless steel surfaces and ensure food safety.
- Lubricate Moving Parts: Apply food-grade lubricant to hinges and levers to maintain smooth operation.
- Inspect Cutting Blades: Check for wear or damage to ensure consistent dough portioning (1–4 oz).
- Tighten Screws & Fasteners: Periodically verify all bolts and knobs are secure to maintain stability and safety.
- Store Properly: Keep covered in a dry area to prevent dust and moisture accumulation.
- Schedule Routine Checks: Regular inspection prolongs equipment life and maintains portioning accuracy.
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