Univex SQD10 Dough Dividers & Rounders
Univex SQD10 Dough Dividers & Rounders is backordered and will ship as soon as it is back in stock.
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Description
Univex SQD10 Semi-Automatic Square Dough Divider
10 pieces | 10.58 – 70.54 oz (300 – 2000 g) | Up to 750 pieces/hrTake the guesswork out of portioning. The Univex SQD10 divides up to 2 kg of dough into ten perfectly weighted, uniform squares in just seven seconds—giving your bakery the speed and consistency it needs to stay ahead of demand.
Key Features
- Wide portion range: 10.58 – 70.54 oz (300 – 2000 g) per piece.
- Fast cycles: 10 equal pieces in ≈ 7 seconds; ~45 seconds total cycle with loading & unloading.
- High output: up to 750 pieces per hour.
- Industrial-grade painted-steel cabinet built for continuous production.
- Simple, intuitive push-button controls reduce training time.
- Square grid delivers clean, uniform blocks—ideal for focaccia, ciabatta, Sicilian pizza and more.
- Heavy-duty casters allow quick repositioning for cleaning or changing production lines.
- cETLus & ETL-Sanitation listed for electrical and food-safety compliance.
- Backed by a 1-year on-site parts & labor Univex warranty.
Ideal For
- Artisan & wholesale bakeries
- Pizza commissaries & pizzerias
- Hotels, resorts & institutional kitchens
- Supermarket bake-off departments
Technical Specifications
Model | SQD10 |
---|---|
Pieces per Cycle | 10 |
Piece Weight Range | 10.58 – 70.54 oz • 300 – 2000 g |
Cycle Time (dividing) | ≈ 7 seconds |
Hourly Output | Up to 750 pieces (based on ~45 sec cycles incl. prep) |
Grid Shape | Square |
Press Dimension | 3.9″ × 7.8″ (10 × 19.8 cm) |
Standard Electrical | 208–240 V / 3 ph / 1.01 hp (0.75 kW) / 3.77 A — NEMA L-15-20P |
Optional Electrical | 110 V / 1 ph / 1.01 hp (0.75 kW) / 12 A |
Overall Dimensions | 57″ H × 29.5″ W × 29.5″ D (144.8 × 74.9 × 74.9 cm) |
Net / Shipping Weight | 507 lb / 532 lb (230 kg / 241 kg) |
Construction | Painted steel |
Certifications | cETLus, ETL-Sanitation |
Warranty | 1-year on-site parts & labor |
Production rates are estimates and can vary with dough type, hydration and operator technique.