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The BHKT.200A is a commercial dough divider designed for bakeries and pastry kitchens processing batches of dough into uniform weight portions. It cuts and weighs dough in a single cycle, reducing manual labour in high-volume bread and pastry production. Operated by bakers and pastry staff in commercial kitchens requiring consistent portioning.
Commercial Application
Installed at the pre-shaping stage of bread and pastry lines. Replaces manual scaling and cutting, which slows output and creates inconsistent product weight. Each cycle delivers divided portions ready for rounding or moulding, removing bottlenecks during morning production runs.
Used during batch preparation before proofing. Handles dough loads up to the machine's rated capacity, delivering portions within tight weight tolerances. Continuous operation possible with appropriate duty cycle management and dough temperature control.
Key Operational Advantages
- Cuts and weighs dough in one cycle, eliminating separate scaling steps
- Delivers consistent portion weight across batches, reducing product variance
- Stainless steel contact surfaces meet CE hygiene standards for UK and EU markets
- Compact footprint fits into existing production lines without layout redesign
- Operable by single staff member, reducing labour requirement per shift
- Suitable for bread dough, pastry dough, and laminated dough types
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BHKT.200A |
| Dimensions (W × D × H) | 6 × 8 × 12 cm (2.2 × 3.0 × 4.5 in) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Built with stainless steel body and dough contact surfaces compliant with commercial food hygiene standards. Motor and drive components rated for bakery environment use. CE certified for UK and European operations, with construction meeting equivalent NSF and CSA requirements for North American buyers.
- Stainless steel body and cutting chamber resistant to flour dust and moisture
- Sealed motor housing protects electrical components from dough and cleaning spray
- Removable dough hopper and cutting assembly for end-of-shift cleaning
- Heavy-duty frame construction maintains alignment under continuous use
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies the BHKT.200A from UK stock with delivery across the United Kingdom, Europe, North America, Middle East, and Africa. Freight quotations provided for consolidated shipments to hotel groups or multi-site bakery operations. Unit price £3,348.00 ex works, with volume discounts available for procurement managers ordering multiple units.
Frequently Asked Questions
Q: What is the bowl capacity in kg per cycle?
A: Dough capacity specifications not listed in available technical documentation. Contact TurcoBazaar with your batch weight requirements for confirmation of cycle capacity and output rate per hour.
Q: What motor power rating does the BHKT.200A use?
A: Motor specification requires confirmation from manufacturer technical sheet. TurcoBazaar supplies full electrical specifications including voltage, phase, and power rating upon request for electrical planning.
Q: Does this machine offer multiple speed settings?
A: Speed configuration details not provided in current specification sheet. Single-speed models typical for this class of divider. Variable speed options available on request for operations requiring cycle time adjustment.
Q: What dough types can the BHKT.200A process?
A: Suitable for bread dough, pastry dough, and laminated dough within hydration range typical of commercial bakery formulations. Sticky or very soft dough may require recipe adjustment or chilling before dividing.
Q: What is the duty cycle rating for continuous use?
A: Duty cycle rating requires verification from PIMAK technical documentation. Most commercial dividers in this class operate continuously with appropriate dough temperature control and periodic blade cleaning between batches.