The Dough Divider by Farhat Bakery Equipment is designed for precision in dividing dough, suitable for both bread and pizza, ensuring uniform portions. It’s adaptable to various dough types, enhancing bakery efficiency and product consistency, making it a vital tool for improving bakery operations and maintaining quality across a range of products.
Dough Divider is an automatic volumetric dough divider for repeatable portions in pita, pizza and flatbread production. Farhat configures the machine around the product—not just a nominal belt width or catalogue speed—so product or dough condition, geometry, upstream flow and the next process are defined before the final model is released.
For bakery teams comparing industrial dough divider options, the practical questions are straightforward: Will it handle the real recipe without damaging the product? Can it maintain the required spacing and quality at net production rate? Is the food zone accessible for the plant’s cleaning program? And can the machine exchange clear run, stop and fault signals with the rest of the line? This page answers those questions without treating a reference project as a universal specification.
The machine’s role is specific: it is an automatic volumetric dough divider for repeatable portions in pita, pizza and flatbread production. Its value comes from making one critical operation repeatable while protecting the product for the next stage. Farhat engineers the product-contact path, drive arrangement, sensing, settings and transfer geometry as one system.
The operating recipe should document the settings that affect product quality, plus the checks an operator completes at start-up, after a stop and during changeover. That creates a usable process window instead of a single unexplained speed claim.
The dough divider can be considered for:
Compatibility is confirmed with the intended dough or finished product. Dimensions alone are not enough: weight, thickness, surface condition, moisture, temperature, flexibility and orientation can all change how a bakery product behaves on the same machine.
The reference capacity is a machine limit, not a guaranteed product output. Final performance is confirmed with the customer’s dough, weight range, proofing plan and downstream line speed.
The controls scope should define permissives, blocked-product detection, upstream stop logic, downstream-ready signals, emergency-stop zones and restart behavior. Mechanical scope should define centerline, elevations, access space, utility drops and the sanitation boundary.
The figures below describe the uploaded reference configuration; they are not universal guarantees for every Farhat project.
| Item | Verified reference data |
|---|---|
| Verified reference model | F1V4-ST-SIE1 / F1V4-2R-ST |
| Reference capacity | up to 130 pieces/minute |
| Reference dough-piece range | 30–180 g |
| Reference hopper capacity | approximately 75 kg |
| Reference rows | 2 |
| Approximate dimensions | 1,830 × 2,400 × 1,100 mm |
| Approximate weight | 450 kg |
| Installed power | 3 kW |
| Compressed air | 4–6 bar |
Before Farhat fixes the model and performance window, provide:
Also identify the target net sellable output rather than only the fastest instantaneous rate. Net output accounts for normal gaps, changeovers, cleaning and upstream/downstream constraints, giving the project team a more useful basis for line design.
Product-contact materials, belt or roller release, access and cleaning method must be confirmed on the final technical offer. The sanitation plan should identify dry-clean, wet-clean or clean-in-place zones; safe tool removal; allergen changeover; drainage where water is used; and inspection points. Operators must follow the supplied manual, guarding, interlocks and site lockout/tagout procedure. Marketing copy should never imply that stainless construction alone makes a machine hygienic.
Send Farhat your product specification, target output, available layout and utility information. The engineering team can then propose the machine configuration, line interface and acceptance criteria that match the actual bakery process.
Taking bakery technology to a new height, the Farhat Dough Divider brings forth an exceptional solution for bakeries. Designed with precision, it facilitates the uniform division of dough, ensuring consistent quality of your bread and pizza.
Understanding the diverse requirements of bakeries, the Farhat Dough Divider is engineered to work flawlessly with both soft and hard dough types. This versatility makes it a fitting asset for a broad spectrum of bakery operations, enhancing efficiency and product quality.
◎ Food-Grade Materials: Upholding safety standards and purity in the baking process.
◎ Advanced Pneumatics: Ensuring high performance, reliability, and consistent output.
◎ Hygienic Anti-Bacterial Belts: Keeping your production process sanitary, lowering the risk of cross-contamination.
◎ Adjustable Speed Control: Flexible speed adjustments to meet diverse production requirements.
◎ Intuitive Touch Screen: Simplified operation, control, and real-time monitoring of the production process.
◎ Top-Grade Electronics: Precision control, enhancing efficiency and uniformity.
◎ Consistent Division: The Dough Divider ensures equal division of dough masses, promoting uniformity in your bread and pizza production.
◎ Customization: Tailored machines to meet your specific needs and production goals.
◎ Consultative Approach: We collaborate closely with you to understand your unique requirements and design a machine that brings you the best results.
It is an automatic volumetric dough divider for repeatable portions in pita, pizza and flatbread production. Farhat supplies it as a configured machine or as an integrated module within a bakery production line.
Typical applications include pita and Arabic bread, pizza bases and manakish, naan and other divided flatbread, and products based on 30–180 g portions in the verified reference configuration. Final compatibility depends on the recipe, product state, dimensions and required handling, so representative trials or samples are recommended.
Capacity is calculated from the approved product pitch, rows, mechanical cycle, belt speed and surrounding equipment. The quotation should distinguish a reference maximum from the expected net production rate for the customer’s SKU.
Yes, when a site survey or verified drawings establish the infeed and discharge elevations, available footprint, product flow, utilities and controls interface. Retrofit scope may include new transition conveyors, guarding and software interlocks.
Farhat needs product samples or photographs, recipe and dough conditions where relevant, dimensions and tolerances, required output, row layout, utilities, sanitation method, plant drawing and the upstream/downstream machine details.
Changeover may use HMI recipes, mechanical position indicators, adjustable guides or product-specific change parts. The final proposal should list every approved format and identify which adjustments require tools.
The final design defines removable product-contact parts, belt or tool access, inspection points and preventive-maintenance intervals. Cleaning chemicals and methods must be compatible with the supplied materials and electrical protection level.
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