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Univex  |  SKU: SQD10

Univex SQD10 Dough Divider Semi-automatic Square

Sale price $12,655.20 USD Regular price $21,092.00

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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/hr

Take 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
Important: Electrical installation must match the site voltage and phase. Always use a qualified technician and follow local codes.

Production rates are estimates and can vary with dough type, hydration, and operator technique.

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