AMPTO Dough Divider, manual, (30) piece (1 oz. - 4 oz.) - DV30/1
Dough Divider, manual, (30) piece (1 oz. - 4 oz.), capacity stainless steel pan & elevated handle, steel with epoxy finish, includes carbon steel pedestal
Pan dimensions: 10x10x2-3/4
Note
- Equipment shown on the video is a similar unit, it shown in stainless steel finished. Unit offered in AMPTO is Epoxy finished.
- The idea of video is to show you the operation of the equipment
Manuals
What our Experts Think
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Effortless Portioning: Divides dough into 30 equal pieces, ranging from 1 oz. to 4 oz., ideal for rolls, buns, and small breads.
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Manual Precision: Simple hand-operated mechanism delivers consistent results without the need for electricity.
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Time-Saving Solution: Speeds up prep in bakeries and pizzerias while ensuring uniform portions for even baking.
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Compact & Durable: Sturdy, space-saving design built with heavy-duty materials for long-term commercial use.
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Easy to Clean: Smooth surfaces and straightforward construction make post-use cleanup fast and hassle-free.
Q&A
Q: What is the capacity of the AMPTO DV30/1 dough divider?
A: The AMPTO DV30/1 can divide dough into 30 equal pieces, with each piece ranging from 1 oz to 4 oz.
Q: What are the dimensions of the AMPTO DV30/1 dough divider?
A: The unit measures approximately 15.15" W x 18.9" D x 51.57" H, making it a compact option for countertop use.
Q: What materials is the AMPTO DV30/1 made of?
A: The dough divider is constructed from durable steel with an epoxy finish and includes a carbon steel pedestal for stability.
Q: Is the AMPTO DV30/1 suitable for commercial use?
A: Yes, its manual operation and durable build make it ideal for commercial bakeries, pizzerias, and foodservice establishments requiring consistent dough portioning.
Q: How much does the AMPTO DV30/1 dough divider weigh?
A: The unit weighs around 156 lbs, ensuring stability during operation.
Maintenance Tips
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Clean After Each Use – Wipe down blades, chamber, and exterior with a damp cloth and food-safe cleaner. Avoid using abrasive materials that can damage surfaces.
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Sanitize Contact Surfaces – Use food-grade sanitizer daily on any parts that come into contact with dough to maintain hygiene and food safety.
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Lubricate Moving Parts Weekly – Apply food-grade lubricant to hinges, guide rods, and mechanical joints to ensure smooth, even dividing action.
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Inspect Blades Regularly – Check the cutting blades for dullness or damage. Sharpen or replace as needed to maintain portion accuracy and avoid tearing dough.
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Check Handle & Pressure Mechanism – Ensure the handle and pressing mechanism move freely and apply consistent pressure. Adjust if operation becomes uneven.
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Tighten Bolts & Screws Monthly – Inspect and tighten any loose hardware to maintain safe and stable operation.
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Store in a Clean, Dry Place – Keep the unit in a moisture-free area when not in use to avoid rust or corrosion.
