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Univex  |  SKU: ADCD1020

Univex ADCD1020 Dough Divider Automatic Square

Sale price $15,856.80 USD Regular price $26,428.00

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Description

Univex ADCD1020 Automatic Square Double-Cut Dough Divider

Hydraulic 10 / 20-piece divider · Up to 1,200 pcs/hr

Engineered for high-volume bakeries, commissaries, and pizza operations, the Univex ADCD1020 delivers perfectly portioned, square dough pieces at the touch of a button. Close the lid, and the hydraulic drive takes over—dividing, double-cutting, and reopening automatically so you can move on to the next batch in seconds.

Highlights

  • Automatic hydraulic operation—no manual pressing or guessing.
  • Double-cut head produces either 10 or 20 equal pieces each cycle.
  • Generous weight range per piece:
    • 10-piece mode: 10.58 oz – 63.49 oz (300 g – 1,800 g)
    • 20-piece mode: 5.29 oz – 31.74 oz (150 g – 900 g)
  • Up to 1,200 pieces per hour (30-second cycle, prep time included).
  • Programmable control board with multi-language interface.
  • Rugged, low-maintenance hydraulic system ensures consistent pressure and long service life.
  • Food-safe 3.9" × 3.9" (10 cm × 10 cm) square press grid for uniform, easy-to-handle blocks.
  • cETLus listed & ETL Sanitation certified for electrical and food-contact safety.
  • Backed by a one-year, on-site parts & labor warranty from Univex.

Technical Specifications

Model ADCD1020
Operation Hydraulic, automatic, square double-cut
Pieces per cycle 10 or 20
Portion size (per piece) 10.58 oz – 63.49 oz (10-piece) / 5.29 oz – 31.74 oz (20-piece)
Production capacity Up to 1,200 pieces/hour
Press grid 3.9" × 3.9" (10 cm × 10 cm)
Standard electrical 208–240 V / 3-ph / 0.75 kW / 3.77 A
Optional electrical 110 V / 1-ph / 0.75 kW / 12 A
NEMA plug L-15-20P (standard)
Overall dimensions 57" H × 29.5" W × 29.5" D (144.8 cm × 74.9 cm × 74.9 cm)
Net weight 507 lb (230 kg)
Certifications cETLus, ETL-Sanitation
Warranty 1-year on-site parts & labor

Production estimate is based on a complete 30-second cycle, including loading and unloading time. Actual throughput can vary with dough characteristics and operator workflow.

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