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The BHKT.200 is a tabletop dough divider and weighing machine that portions dough into consistent weight pieces for commercial baking operations. It handles 75 kg capacity loads and cuts dough with firmness equivalent to pizza dough or firmer. Bakery staff, pastry chefs, and production supervisors operate it for high-volume portioning tasks.
Commercial Application
This machine automates dough portioning in bakeries and pastry kitchens where manual division creates inconsistency and slows production. It eliminates weight variation between pieces and reduces labour time during pre-bake preparation. The tabletop format fits existing work surfaces without floor space allocation.
Operators load bulk dough into the chamber, set the target piece weight, and activate the cutting cycle. The machine divides the load into uniform portions ready for rounding or shaping. A 75 kg capacity supports batch production for bread rolls, baguettes, pizza bases, and pastry items during morning prep or continuous service.
Key Operational Advantages
- Processes 75 kg dough loads in single cycles
- Tabletop installation requires no floor mounting or dedicated footprint
- Stainless steel contact surfaces meet CE hygiene standards
- Adjustable weight settings accommodate multiple product ranges
- Interchangeable molds handle dough types from pizza firmness upward
- Consistent portioning eliminates manual scaling and reduces waste
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BHKT.200 |
| Dimensions (W × D × H) | 57.0 × 77.0 × 74.0 cm (22.4 × 30.3 × 29.1 in) |
| Dough Capacity | 75 kg (165.3 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The BHKT.200 uses all-stainless steel construction for dough contact surfaces and structural components. The cutting mechanism operates through a hydraulic or pneumatic ram system that divides dough under controlled pressure. Commercial-grade seals and bearings support continuous-duty operation in production environments.
- 304-grade stainless steel chamber and cutting surfaces
- Sealed bearing assemblies resist flour dust ingress
- Removable mold system for cleaning and changeover
- CE-certified electrical and mechanical safety systems
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies the BHKT.200 from UK stock with worldwide shipping to Europe, USA, Canada, Middle East, and Africa. The unit ships as a single tabletop assembly with standard mold set and operating manual. Freight quotations for international delivery account for machine weight and destination customs requirements.
Frequently Asked Questions
Q: What dough capacity does the BHKT.200 handle per cycle?
A: The machine processes 75 kg of dough per load cycle. This capacity suits batch production for bakeries and hotel pastry kitchens running multiple cycles during prep periods.
Q: What motor power rating drives the cutting mechanism?
A: The BHKT.200 uses a hydraulic or pneumatic ram system rather than a direct motor drive for the cutting operation. Electrical components meet CE certification standards for commercial kitchen use.
Q: Does the machine offer adjustable weight settings for different portion sizes?
A: Yes. Operators select target piece weight through mechanical adjustment or control panel settings depending on model configuration. Weight ranges depend on installed mold size and dough firmness.
Q: What types of dough can the BHKT.200 process reliably?
A: The machine handles dough with firmness equivalent to pizza dough or firmer. Bread dough, baguette dough, and pastry dough within this firmness range process consistently. Very soft or sticky doughs may require dough conditioning before loading.
Q: What is the duty cycle rating for continuous production use?
A: The BHKT.200 supports continuous-duty operation in commercial production environments. Cycle time per load and cooling intervals depend on dough temperature and ambient conditions. The stainless steel construction and sealed components accommodate sustained daily use.