Dough sheeter SIGMA SP3/4A36

A bun divider portions yeasted dough into equal weights without manual scaling. The machine presses the dough through a grid of stainless steel knives, cutting it into individual pieces. The grid is mounted on an aluminium cast head that moves vertically, ensuring consistent pressure across the entire batch. This method eliminates variation in portion size, speeds up production and reduces dough handling, which helps maintain gluten structure and improves final product uniformity.

The operator loads the hopper with prepared dough, selects the desired weight range using the polyethylene plates, and starts the cycle. The head descends, pressing the dough through the knives onto the plates. Once the cycle completes, the operator removes the plates and transfers the portions to the next stage of production. The machine repeats the cycle without further adjustment as long as the same weight range is required.

The structure is built from painted galvanised and electro-welded steel for strength and corrosion resistance. The aluminium cast head resists deformation under repeated pressure, while the three food-safe polyethylene plates are removable for cleaning. Stainless steel knives maintain sharp edges and resist pitting, extending service intervals.

Controls are minimal: a start button initiates the cycle, and a selector determines the portion weight range. The 1.3 kW motor drives the head mechanism, drawing power from a 400 V three-phase supply typical of commercial bakery circuits. The 205 kg weight requires a stable floor and may need a pallet truck or forklift for positioning. The 680 mm width and 660 mm depth fit within a standard worktop footprint, while the 1420 mm height allows overhead clearance in most professional kitchens.

Cleaning involves removing the polyethylene plates and washing them in warm water with food-safe detergent. The knives and head are wiped down with a damp cloth to remove dough residue, avoiding abrasives that could dull the edges. The painted steel structure can be wiped with a damp cloth; solvents are not recommended as they may damage the finish. Regular inspection of the knives for sharpness and the head for deformation ensures consistent portioning and extends the machine's service life.

The Sigma SP3/4 A36 bun divider is categorised under dough processing equipment in the professional bakery section of the catalogue.