Doyon Baking Equipment (Middleby) DSA4415 Dough Dividers & Rounders
Doyon Baking Equipment (Middleby) DSA4415 Dough Dividers & Rounders is backordered and will ship as soon as it is back in stock.
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Doyon Baking Equipment (Middleby) DSA4415 Dough Dividers & Roun...
Description
Doyon DSA4415 Semi-Automatic Dough Divider/Rounder
15 equal pieces • 3 oz – 10.5 oz portion range • up to 4 kg doughCut your scaling time to seconds and turn out perfectly rounded dough balls at the pull of a lever. Built on Doyon’s robust DSA400 platform, the DSA4415 combines accurate semi-automatic dividing with gentle rounding to deliver 15 uniform portions every cycle—ideal for artisan bread, pizza, rolls, and more.
Why You’ll Love It
- Fast 2-stage cycle divides up to 4 kg of dough into 15 equal pieces in one motion.
- Wide portion range: 3 oz–10.5 oz (85–300 g) accommodates everything from dinner rolls to Calabrese loaves.
- Sanitary interchangeable dough head with stainless-steel cutting knives snaps on/off for quick cleaning.
- Includes (3) NSF-approved plastic rounding plates so you can keep production moving.
- Quiet, low-vibration design on heavy-duty casters—roll it wherever you need it.
- Simple semi-automatic controls mean less training time and consistent results shift after shift.
- Ships ready to plug into any standard 120 V outlet (NEMA 5-15P, 8 A).
Technical Specifications
| Model | DSA4415 |
|---|---|
| Operation | Semi-automatic divide & round |
| Portions per cycle | 15 |
| Dough capacity | 1.3 kg – 4.5 kg (≈4 kg max recommended) |
| Portion weight range | 3 oz – 10.5 oz (85 g – 300 g) |
| Electrical | 120 V / 60 Hz / 1-ph • 0.55 kW • 8 A • NEMA 5-15P |
| Overall dimensions (w/ handle) | 77 13⁄16″ H × 29 5⁄16″ W × 28 3⁄4″ D (1960 mm × 760 mm × 730 mm) |
| Net weight | 665 lb (302 kg) |
| Construction | Painted carbon-steel frame, AISI 304 stainless head support & knives, anti-vibration base on casters |
| Certifications | cETLus • ETL-Sanitation |
| Warranty | 2-year parts / 1-year labor limited warranty |
Perfect For
- Artisan & wholesale bakeries
- High-volume pizza operations
- Super-market commissaries
- Hotel & resort bake shops
Optimal performance with dough hydration between 55 % – 65 %. Capacity and portion uniformity may vary with formulation and proofing conditions.
