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The VDD90 volumetric dough divider processes 60 kg batches of mixed dough into portioned pieces between 80 and 400 grams. A suction-based volumetric system draws dough from the hopper and delivers measured portions at consistent intervals. Bakeries, hotel pastry kitchens, and production facilities use this machine to maintain uniform piece weight across shift-length production runs.
Commercial Application
Volumetric dividing replaces manual scaling and bench division. After bulk mixing, operators load dough into the stainless steel hopper. The machine meters portions onto the outfeed conveyor at a controlled rate, removing the need for individual weighing and reducing labour hours during high-volume production.
During service preparation or overnight production runs, the VDD90 outputs portioned dough for bread rolls, buns, pastries, and batard loaves. The adjustable weight range allows operators to switch between product types without changing equipment. A built-in counter tracks total piece output per batch.
Key Operational Advantages
- Processes 60 kg dough capacity per hopper load with 1.5 kW three-phase motor at 380V
- Weight accuracy ±5% across dough pieces between 80 and 400 grams
- Volumetric suction system divides dough without mechanical cutting or blade contact
- Stainless steel hopper and body meet CE hygiene standards for commercial bakery use
- Adjustable outfeed conveyor height integrates with downstream rounding or proofing equipment
- Piece counter displays total output for batch tracking and production reporting
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | VDD90 |
| Dimensions (W × D × H) | 6 × 16 × 14 cm (2.5 × 6.1 × 5.5 in) |
| Power Output | 1.5 kW |
| Voltage | 380V / 50–60 H |
| Dough Capacity | 60 kg (132.3 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 385.0 kg (848.8 lbs) |
Construction & Build Quality
The hopper and main body are fabricated from food-grade stainless steel. The volumetric suction chamber uses commercial-grade seals rated for continuous duty cycles. The 1.5 kW motor drives the pneumatic division mechanism and conveyor system. All electrical components are enclosed in a sealed junction box rated for damp bakery environments.
- Stainless steel hopper and frame — 385 kg total machine weight
- Commercial pneumatic seals and gaskets rated for dough contact
- Three-phase 380V motor with thermal overload protection
- Enclosed electrical components IP54 rated against flour dust and moisture
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies the PIMAK VDD90 from UK warehouse stock with worldwide freight service to Europe, USA, Canada, Middle East, and Africa. The unit ships as a single 385 kg crated assembly on pallet. Lead time averages 3–5 weeks for non-stock orders. All machines carry CE certification documentation and English-language technical manuals.
Frequently Asked Questions
Q: What is the maximum hopper capacity of the VDD90?
A: The stainless steel hopper holds 60 kg of mixed dough per load. Operators refill the hopper between batches as the volumetric chamber empties.
Q: What motor power does the VDD90 require?
A: The machine uses a 1.5 kW three-phase motor operating at 380V and 50–60 Hz. A commercial three-phase supply is required for installation.
Q: Can the dough piece weight be adjusted during production?
A: Yes. The volumetric chamber adjusts to output pieces between 80 and 400 grams. Operators change the setting via a calibrated control dial on the front panel.
Q: What is the piece weight accuracy of the volumetric system?
A: The suction dividing system maintains ±5% weight tolerance across dough pieces within a single batch. Consistent dough hydration and proper hopper loading improve accuracy.
Q: Is the VDD90 rated for continuous operation during production shifts?
A: The motor and pneumatic seals are rated for extended duty cycles typical of bakery production. Operators should follow the manufacturer's recommended rest intervals for thermal protection.





