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The BHKT.200 is a tabletop dough divider that portions and weighs dough in commercial bakery and pastry operations. It processes up to 75 kg per cycle, delivering consistent weight portions for bread, pizza, and pastry production. The unit operates on work surfaces in bakeries, hotel pastry kitchens, and commercial production facilities.
Commercial Application
This machine replaces manual dough scaling in high-volume operations. It divides bulk dough into uniform portions, reducing labour time and improving weight accuracy across batches. Operators load prepared dough into the chamber, set portion weight, and the machine divides and dispenses.
During production shifts, the unit handles continuous portioning for bake schedules. A 75 kg capacity allows processing of full mixer batches without intermediate handling. Output supports hourly production targets in mid-scale bakery and patisserie workflows.
Key Operational Advantages
- Processes 75 kg dough capacity per cycle
- Tabletop installation footprint: 6 × 8 × 7 cm when collapsed or stored, production model occupies standard commercial work surface
- Stainless steel contact surfaces meet CE hygiene standards
- Adjustable weight range accommodates multiple product specifications
- Interchangeable molds allow portioning from 50g to 1200g depending on configuration
- Suitable for dough with firmness equivalent to pizza dough or firmer
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BHKT.200 |
| Dimensions (W × D × H) | 6 × 8 × 7 cm (2.2 × 3.0 × 2.9 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 in dough contact zones and exterior panels. The cutting mechanism and weighing platform are built for repetitive commercial duty. CE certification confirms compliance with UK, EU, and equivalent NSF and CSA hygiene and safety standards.
- Stainless steel dough chamber and cutting assembly
- Commercial-grade hydraulic or mechanical dividing system
- Sealed control components resist flour dust ingress
- Removable mold trays for cleaning and portion changes
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies the PIMAK BHKT.200 from UK stock and Turkish manufacturing partners. The unit ships worldwide including UK, Europe, USA, Canada, Middle East, and Africa. Freight is arranged for tabletop units via standard commercial carriers.
Frequently Asked Questions
Q: What is the dough capacity per cycle?
A: The BHKT.200 processes up to 75 kg of dough per cycle. This capacity suits full mixer batches in mid-scale bakery operations. Operators can run consecutive cycles for higher throughput.
Q: What portion weight range does the machine handle?
A: Adjustable weight settings and interchangeable molds allow portioning from approximately 50g to 1200g per piece depending on mold configuration. Exact range depends on dough consistency and mold selection. Contact TurcoBazaar for mold specifications.
Q: What motor power does the unit require?
A: The BHKT.200 operates on standard single-phase commercial power. Exact motor rating and voltage specifications are confirmed at order to match regional electrical standards. Consult TurcoBazaar for power requirements in your location.
Q: Does the machine offer speed or cycle settings?
A: The unit operates at a fixed cycle speed optimised for dough division and weighing accuracy. No variable speed control is standard. Cycle time depends on portion count and dough consistency.
Q: What is the duty cycle rating for continuous production?
A: The BHKT.200 is rated for continuous commercial duty in bakery and pastry production environments. Operators should follow the manufacturer's maintenance schedule for lubrication and blade inspection. Extended shifts require standard cooling and cleaning intervals.