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The BHKT.200A divides and weighs dough portions for commercial bakeries, pizzerias, and pastry operations. It handles dough with firmness comparable to pizza dough, producing uniform portions for bread, pastry, and bakery products. Operators set portion weight and the machine cuts consistent pieces for scaling or forming.
Commercial Application
High-volume bakeries require consistent dough portioning to maintain product uniformity and reduce waste. This machine automates division and weighing, eliminating manual scaling errors and improving throughput during pre-baking preparation.
Used during dough prep before proofing or shaping. Operators load bulk dough, set target weight, and the machine delivers portioned pieces ready for rounding or moulding. Output consistency reduces variation in finished product size.
Key Operational Advantages
- All-stainless steel construction for commercial kitchen hygiene compliance
- Handles dough firmness equivalent to pizza dough and firmer bakery formulations
- Adjustable portion weight settings for variable product ranges
- Reduces manual scaling time in high-volume production schedules
- CE certified for UK, EU, USA (NSF), and Canada (CSA) commercial kitchen standards
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
Body fabricated from stainless steel throughout. Construction meets commercial kitchen hygiene and durability requirements. Components are accessible for cleaning and comply with CE certification standards applicable to UK, EU, USA, and Canadian commercial food equipment.
- Stainless steel body and contact surfaces
- Commercial-grade cutting mechanism for consistent portioning
- Removable components for sanitation compliance
- Built to withstand continuous bakery production environments
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies PIMAK commercial bakery equipment to buyers in the UK, Europe, USA, Canada, Middle East, and Africa. All units ship with CE certification documentation and manufacturer technical specifications. Freight arranged for full-size equipment to commercial addresses.
Frequently Asked Questions
Q: What is the dough portion weight range for the BHKT.200A?
A: Portion weight is adjustable based on operator settings. Consult technical specifications for minimum and maximum portioning capacity. Contact TurcoBazaar for detailed weight range data applicable to your dough formulation.
Q: What motor power does this machine use?
A: Motor specifications are provided in the manufacturer technical sheet. Power rating determines cycle speed and duty cycle capacity. Request full electrical specifications from TurcoBazaar prior to procurement.
Q: Does the BHKT.200A offer multiple speed settings?
A: Speed and portioning parameters are controlled via the operator interface. Specific speed adjustment options depend on model configuration. Contact for operational control details.
Q: What is the duty cycle rating for continuous bakery operations?
A: Duty cycle rating defines maximum continuous operation time before cooling intervals. Commercial bakery units are built for extended daily use. TurcoBazaar provides manufacturer duty cycle data upon request.
Q: Can this machine handle different dough firmness levels?
A: The BHKT.200A processes dough with firmness at least equivalent to pizza dough. Softer or highly hydrated doughs may require alternative equipment. Consult TurcoBazaar for dough compatibility assessment.