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Technical data
| Attributes | |
| ARTICLE | SP3/4A30 |
| POWER | 1.3 kW |
| SIZE L/W/H | 680/ 660/ 1420 mm |
| VOLTAGE | 400 V |
| WEIGHT | 205 kg |
| NOTES | 30 Pieces 40-135g |
Stainless steel knives
A bun divider takes a single mass of yeast dough and cuts it into equal portions ready for shaping. The Sigma SP3/4 A30 uses a descending aluminium head to press the dough through a grid of stainless steel knives. Each knife shears the dough into a measured piece; the three polyethylene plates below collect the pieces and keep them separate while the next cycle begins. The method ensures every portion receives the same weight and density, eliminating hand scaling and the variation that comes with it.
The operator loads the hopper with dough, sets the desired weight between 40 and 135 g, and starts the cycle. The head descends, the knives cut, and the portions drop onto the plates. Once the head retracts, the operator removes the plates and transfers the portions to a worktop for rounding or proofing. The sequence repeats every few seconds, producing thirty portions at once.
The frame is built from painted galvanised and electro-welded steel for strength and corrosion resistance. The cutting head is cast aluminium, chosen for its light weight and rigidity. Food-safe polyethylene plates resist sticking and are easy to clean. Stainless steel knives maintain a sharp edge and resist corrosion from dough acids.
A 1.3 kW motor drives the head, drawing power from a 400 V three-phase supply. The voltage requirement matches the standard industrial circuit found in most professional bakeries. The unit weighs 205 kg, indicating a heavy-duty construction that stays stable during operation without bolting to the floor. Its footprint of 680 by 660 mm fits on a standard worktop or mobile stand, while the 1420 mm height allows the operator to load dough at a comfortable level.
Cleaning follows the parts the entry names. Remove the polyethylene plates and wash them in warm water with detergent. Wipe the aluminium head and stainless steel knives with a damp cloth to remove dough residue, then dry them to prevent corrosion. The painted steel frame can be wiped down with a damp cloth; avoid abrasives that could damage the paint.
The Sigma SP3/4 A30 is a single model producing thirty portions per cycle in the weight range 40 to 135 g.