DoughXpress DX-BMIH-18/36 Manual Dough Divider - 18 to 36 Part
- UL and NSF Listed
- Made in America
The DX-JN dough divider/rounder will divide many types of yeast-raised dough, such as bread and bun dough, pizza dough, and even tortilla dough! It offers easy-to-clean interchangeable head assemblies that make your job easier.
|Width||18 1/2 Inches|
|Height||38 1/4 Inches|
|Made in America||Yes|
|Number of Portions||18 - 36|
|Portion Weight||1 - 2 Ounces|
The DoughXpress DX-BMIH-1836 manual dough divider makes it easy to divide dough into 18 equal pieces, in weights ranging from 2 oz. to 9 oz. each or 36 equal pieces, in weights ranging from 1 oz. to 4 oz. each thanks to interchangeable head assemblies! Perfect for a variety of types of yeast-raised dough including bread dough, bun dough, tortilla dough, pizza dough, cookie dough, and even ground meat or sausage, you'll achieve consistent, repeatable results every time.
The dividing head assembly removes easily in seconds, without tools for easy cleaning in a sink or commercial dishwasher. The DoughXpress DX-BMIH-1836 manual dough divider is UL and NSF Listed. Please consult the Specification Sheet for additional details. Overall dimensions are 18 1/2"W x 14"D x 38 1/4"H.
Because this item is not stocked in our warehouse, processing and transit times will vary. If you need your items by a certain date,
please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order once it is placed.
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Overall User Rating: DoughXpress DX-BMIH-18/36 Manual Dough Divider - 18 to 36 Part ( 4.5 stars from 2 reviews )
I use this divider at work and I love that I can divide the dough into 18 or 36 parts. It makes it easier with the different size pizzas we make. Great piece of machinery.
Sean O. Posted on 05/23/2012
This machine is a huge time saver in the bake shop. We have been able to easily add in house rolls to our dinner service. Great Product definatly worth the investment.
Anthony G. Posted on 02/08/2012
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