Univex ABDR11 Dough Dividers & Rounders
Univex ABDR11 Dough Dividers & Rounders is backordered and will ship as soon as it is back in stock.
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Description
Univex ABDR11 Automatic Bun Divider/Rounder
11-division | 6.35 – 17.64 oz (180 – 500 g) dough range | Up to 1,900 pcs/hrEngineered for high-volume bakeries that refuse to compromise on accuracy or speed, the Univex ABDR11 delivers 11 perfectly rounded, equal-weight dough pieces every seven seconds—no manual scaling, no re-rounding, just consistent results loaf after loaf, bun after bun.
Why You’ll Love It
- Fully automatic hydraulic action both divides and rounds in a single cycle.
- Programmable control board with multiple language selection for effortless operation & training.
- Dual two-hand start buttons prevent accidental engagement and keep staff safe.
- 11 equal pieces in ≈ 7 sec; produce up to 1,900 pieces per hour.
- Handles a generous dough-weight range—ideal for dinner rolls, burger buns, artisan boules and more.
- Heavy-duty painted steel cabinet with adjustable leveling feet stands up to daily bakery demands.
- cETLus & ETL-Sanitation listed for worry-free code compliance.
What’s in the Box
- (3) clear 11-division dough trays for immediate production
- Owner’s manual & quick-start programming guide
Technical Specifications
Model | ABDR11 |
---|---|
Dough weight range (per piece) | 6.35 – 17.64 oz | 180 – 500 g |
Pieces per cycle | 11 |
Cycle time | ≈ 7 sec (≈ 20 sec incl. prep) |
Hourly output | Up to 1,900 pieces |
Power source | Hydraulic |
Control panel | Programmable, multi-language |
Standard voltage* | 208 – 240 V, 3 Ph, 1.7 hp (1.3 kW), 6.87 A |
Optional voltage* | 110 V, 1 Ph, 1.6 hp (1.2 kW), 20 A |
NEMA plug | L-15-20P |
Overall dimensions (HxWxD) | 65" x 29.5" x 29.5" (165.1 cm x 74.9 cm x 74.9 cm) |
Net / Shipping weight | 451.9 lb (205 kg) / 563 lb (255.4 kg) |
Construction | Painted steel, adjustable leveling feet |
Certifications | cETLus, ETL-Sanitation |
Warranty | 1-year on-site parts & labor |
Production figures are based on factory testing and may vary according to dough recipe and operator technique.