how to use dough divider

Equipment Function Description

The dough divider is a specialized food processing device equipped with intelligent control technology, designed for the automated shaping of wheat flour dough for steamed buns (mantou). It processes dough into smooth, accurately weighed cylindrical balls by utilizing a precise extrusion and conveying system (recommended flour-to-water ratio: 1:0.38 to 1:0.5). The innovative four-stage forming process—extrusion → conveying → cutting → rounding—ensures product consistency. By quickly replacing mold components, the weight of the dough pieces can be adjusted between 50g and 140g, meeting diverse production requirements.

Pre-Operation Preparation

Once the machine is placed on a stable surface, inspect it for any impact damage from transportation and ensure all fasteners are secure. Check for any foreign objects inside the auger housing and forming plate. A qualified electrician should then install the electrical system, ensuring proper grounding and the installation of a leakage protection switch. Perform a test run to verify that the spiral propulsion direction is correct. Finally, food-grade grease is applied to the designated lubrication points. Run the machine without a load for 5 minutes to confirm there are no abnormal noises, then, the machine can be placed in standby mode.

Standardized Operation Procedure

Before starting, clean the dough hopper and run the machine empty for 30 seconds. Gradually feed proofed dough into the hopper in batches, maintaining a continuous supply. After starting the machine, adjust dough ball weight using the speed control knob or by changing molds. Turning the knob clockwise allows for adjustment within the 50–140g range. During operation, keep the dough temperature between 28–32°C. Do not touch any moving parts with your hands. If a blockage occurs, immediately activate the emergency stop.

After each use, power off the machine and clean it promptly. Detachable parts should be cleaned with a soft brush; avoid rinsing the electrical system with water.

The dough divider features a user-friendly human-machine interface. Optimizing the dough recipe and proofing process can further improve product quality. If the machine will not be used for an extended period, it must be thoroughly cleaned, coated with anti-rust oil, and stored in a dry environment.

FAQ

Q1: What is the function of a dough divider, and how does it work?

A1: A dough divider is an automated machine designed to portion and shape proofed dough for products like steamed buns. It follows a four-stage process—extrusion → conveying → cutting → rounding—to produce smooth, uniform dough balls. Weight can be adjusted between 50g and 140g by changing molds or using the control knob.

Q2: How should I prepare the dough divider for use?

A2: Place the machine on a stable surface, check for transport damage, and ensure all fasteners are tight. Inspect the auger and forming plate for debris. A qualified electrician must install proper grounding and a leakage protection switch. Run the machine without a load for 5 minutes to confirm normal operation before starting production.

Q3: How should the dough divider be maintained after use or during storage?

A3: After each use, clean the machine thoroughly using a soft brush. Do not rinse electrical areas. For long-term storage, clean the unit, apply anti-rust oil to key components, and store it in a dry place. Regular maintenance ensures optimal performance and extends service life.

For the working principle,pls refer to（How Does a Dough Divider Work?）