Empire Bakery Equipment

Empire Bakery Equipment SPA M 36 Manual Hydraulic Dough Divider/Rounder, 36-Part, 1.2–3.9 oz Portions, 8.8 lb Capacity

SKU: SPA M 36
$13,082.88
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The Empire Bakery Equipment SPA M 36 is a manual hydraulic dough divider/rounder designed to divide and round dough into 36 portions.

  • Supports portion sizes from 1.2 to 3.9 oz.
  • Handles up to 8.8 lb of dough per divide.
  • Includes three rounding plates, stainless steel blades, and a cast aluminum head.
  • Built with an electro-welded steel structure and conforms to CE standards.

Overall Dimensions:

26.7"W x 24.0"D x 59.0"H

Product Weight:

397.0 lb

Manual hydraulic operation

Divides and rounds dough using manual hydraulic operation.

36-part configuration

Divides dough into 36 portions.

Portion range

Supports portion sizes from 1.2 to 3.9 oz.

Dough capacity

Technical data lists an 8.8 lb dough capacity.

Rounding plates

Includes three rounding plates.

Construction

Features stainless steel blades, a cast aluminum head, and an electro-welded steel structure.

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Product type Dough Divider/Rounder
Operation Manual hydraulic
Divisions 36
Portion size 1.2–3.9 oz
Dough capacity 8.8 lb
Rounding plates 3
Blade material Stainless steel
Head material Cast aluminum
Frame construction Electro-welded steel structure
Electrical 220V/3Ph/50Hz; 4 A
Hourly production 3,001–5,000 pieces per hr

Warranty & Protection

One-year limited warranty from the date of purchase on parts and labor.

Documents

PDF Cutsheet PDF Download PDF Cutsheet PDF Download PDF Video brochure PDF Download

Frequently Asked Questions

The SPA M 36 is configured for 36 divisions.
It supports portion sizes from 1.2 to 3.9 oz.
The dough capacity is 8.8 lb.
It uses manual hydraulic operation.
The product measures 26.7 in wide by 24.0 in deep by 59.0 in high and weighs 397.0 lb.
The limited warranty covers the original purchaser against material and workmanship defects for one year from the date of purchase on parts and labor, with electrical components covered for 90 days.

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