Moulders & Dividers
- 21% Off RRP
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Mecnosud DDM0220 Dough Divider 20 DivisionRRP $14,800.00 ex GST Our Price $11,759.00 ex GST Our Price $12,934.90 Inc GST
Daily Rental: $21.32 Inc GST - 21% Off RRP
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Mecnosud DDM0220T Dough Divider 20 Division with Cutting GridsRRP $20,600.00 ex GST Our Price $16,367.00 ex GST Our Price $18,003.70 Inc GSTDaily Rental: $29.68 Inc GST
Choosing a Dough Divider or Moulder
What each machine actually does
A divider cuts bulk dough into equal portions by weight or volume. A rounder takes those portions and forms them into consistent balls, ready for benching or proving. A moulder takes a rounded piece and sheets, curls and rolls it into a loaf or baguette shape. Some machines combine two of these steps, and larger production lines run all three in sequence. Which you need depends entirely on what you're making: a pizzeria usually wants divide and round, a bread bakery wants the full sequence.
The consistency argument
Hand scaling is slow and it's never as accurate as people think. Portion weight drifts through a batch, especially at the end of a long shift, and inconsistent portions mean inconsistent bake times, uneven browning and product you can't price reliably. A divider holds portion weight within a few grams across hundreds of pieces, which shows up in the bake and in your food cost. For anyone producing more than a few dozen pieces a day it's the difference between a product you can standardise and one you can't.
Portion range and hydration
Every divider has a working weight range, and going outside it gives you poor accuracy at both ends. Check your smallest and largest portions against the machine before you buy. Dough hydration matters too: wet, high-hydration doughs behave very differently through a divider than stiff pizza dough, and some machines handle one far better than the other. If you're running ciabatta and bread rolls off the same equipment, say so when you're specifying.
Manual, semi-automatic and automatic
Manual dividers are lever operated, cheap, take no power and suit small bakeries and cafes doing modest volume. Semi-automatic models motorise the cutting and speed things up considerably. Fully automatic dividers and divider-rounders run continuously for production bakeries. The step up is usually justified by labour rather than speed alone, so work out how many hours a week someone currently spends scaling and rounding before deciding.
Cleaning and flour handling
These machines get flour and dough into everything, so ease of stripping down matters more than it does on most equipment. Look at how the cutting head, hopper and belts come apart, since a machine that's awkward to clean simply won't get cleaned properly. Oil-free models avoid the residue issues that come with lubricated dividers, which matters if you're producing for allergen-sensitive customers.
Brands and support
We supply dough dividers, rounders and moulders alongside the rest of the bakery range, including spiral and planetary mixers, pastry sheeters and provers and holding cabinets. If you're setting up a bakery from scratch our team can spec the production line so the equipment matches your output and your tray sizes. Everything is available on SilverChef Rent-Try-Buy, with installation and servicing through our own technicians.