Automatic Dough Divider Standard

Volumetric Divider — Standard (DT series)

Ref. GM-DA-DIVIDER-STDDividersIndustrial

Automatic dough divider configured for your bakery project. Automatic Dough Divider Standard

  • Up to 2,400 pcs/h Capacity
  • 1.5 kW Power
  • 380-400 V · 3-phase · 50 Hz Europe / international
  • 208-220 V · 3-phase · 60 Hz USA

Price range: 8.750€ through 9.490€ Indicative price. Transport not included.

Best for

  • Bread dough and general bakery dough.
  • Standard dividing workflows before rounding or moulding.
  • Projects where output and dough weight must be confirmed before quote.

Dough types

Bread dough, 50–90% hydration

Dough Dividing & Rounding

For your quote, tell us

  • What dough weight range do you need to divide?
  • How many pieces per hour should your divider support?
  • Do you need dividing only, or dividing plus rounding in the same workflow?

Build your machine

Configure before you quote Select piston, hopper and options. Your indicative total updates live; transport, taxes and installation are quoted separately.

Piston size

Range: 20–200 g

Hopper

Options & extras

Description

Automatic dough divider engineered for industrial bakeries: the Automatic Dough Divider Standard. Volumetric dividing before rounding or moulding. Review specs, media and request a technical quote from Grosmac Spain.

Our volumetric dough divider is one of the best in the market providing high performance. It is very precise, strong and reliable, made with care and high-quality mechanical and electrical components. The dividing principle consists of a piston that suctions the dough from the hopper ensuring a constant and precise weight and delicate dough treatment.
2400 pieces per hour or 40 strokes per minute at maximum speed

The Automatic Divider is a top-of-the-line, high-performance machine designed for precise and efficient dough division. Operating at a voltage of 230/400 V and a frequency of 50/60 Hz, this machine is built with high-quality mechanical and electrical components, ensuring its strength and reliability. It can handle dough with a water content ranging between 50% and 90%, and offers a programmable piece counter for added convenience. The machine features a closed-loop oiling system with minimal consumption—approximately 1 liter for every 10 working hours—and ensures a maximum weighing error of 2% for unfermented fresh dough.

Unique Features

  • Dividing Principle: A piston suctions the dough from the hopper, ensuring constant and precise weight along with gentle dough treatment.
  • Performance: Capable of producing 2,400 pieces per hour or 40 strokes per minute at maximum speed.
  • Safety: Includes a 50 Kg hopper with a safety system.
  • Mechanic Sprinkler: For added functionality.

Optional Equipment

  • Speed Variator for adjustable operation.
  • Hoppers with varying capacities: 80, 100, 150, 200 L.
  • Reinforced Industrial Mechanism for enhanced durability.  To work with hard dough . Able to run 22h non-stop.
  • Electrical Flour Duster for efficient flour distribution.
  • Remote control for easy operation.
  • Motorized digital weight regulation.
  • Exit Conveyor belt with an independent motor, allowing for the possibility of doubling the maximum weight.
  • Motorized flour sifter.

Technical Specifications

  • Productivity: 2,400 pieces per hour or 40 strokes per minute.
  • Power: 1.5 Kw.

Technical data

Print technical sheet Previous catalogue PDF

Spec at a glance

Technical specifications for Automatic Dough Divider Standard
Capacity / productivity Up to 2,400 pcs/h
Weight range 10–2,000 g
Dimensions 175 x 65 x 145-152 cm
Machine weight 550 kg
Power 1.5 kW
Europe / international 380-400 V · 3-phase · 50 Hz
USA 208-220 V · 3-phase · 60 Hz
Hopper capacity Standard 50 kg hopper; optional 100, 150 or 200 kg hoppers
Dough type Bread dough, 50–90% hydration
Automation level Automatic dough divider with programmable counter
Best for Volumetric dividing before rounding or moulding

Capacity by piston size

Typical piece weight and hourly output for volumetric dividing. Confirm your dough, hydration and target weight with Grosmac before ordering.

Piston diameter, piece weight range and pieces per hour
Piston Ø Piece weight (g) Output (pcs/h) Note
Ø 60 20 – 220 960 – 2,400
Ø 80 30 – 370 960 – 2,400
Ø 100 50 – 700 —
Ø 110 70 – 850 —
Ø 120 90 – 1,000 —
Ø 130 130 – 1,200 —
Ø 140 170 – 1,400 —
Ø 150 200 – 1,650 —

Real installations

Some bakeries already running this machine

This machine line has documented installations in Hillsborough, United States, South San Francisco, United States, Leicester, United Kingdom, Whitinsville, United States, Chamblee, United States. Locations are approximate and client names are never published.

14 mapped locations · 8 countries

A selection of documented installations, not our full customer list. Approximate locations only; client names are never published.

Hillsborough, United States

Installed 2022

Postal-level

South San Francisco, United States

Installed 2023

Postal-level

Leicester, United Kingdom

Installed 2023

City-level

Whitinsville, United States

Installed 2024

Postal-level

Chamblee, United States

Installed 2024

Postal-level

Doha, Qatar

Installed 2025

City-level

Edsbyn, Sweden

Installed 2025

City-level

Brooklyn, United States

Installed 2025

Postal-level

From order to your bakery

Grosmac terms
Fabrication
7–15 days after confirmation payment
Payment
50% to confirm, balance before loading
Warranty
2 years on all components, except wear and tear parts
Support
Lifetime online support, with videos and tutorials to replace any spare part
Shipping
ISPM15 treated pallets and packaging · transit time in your quote
Origin
Spain / EU · HS code 8438 10 10
Brand
GROSMAC® registered EU trade mark · original machines and genuine spare parts from the brand owner
Buying guide and production notes

Dough dividing guidance

Best for bakeries planning a standard dough dividing workflow

Use this machine when the key buying question is consistent dough dividing before rounding, shaping or a larger bakery line configuration.

Best For

  • Bread dough and general bakery dough.
  • Standard dividing workflows before rounding or moulding.
  • Projects where output and dough weight must be confirmed before quote.

Media / Downloads