Manual Bun Rounding Dividers
The MAC.PAN Manual Bun Rounding Dividers are dough portioning machines designed to divide and round dough into uniform balls in commercial bakeries and production facilities across the UAE and wider GCC and MEA region. Available in automatic and semi-automatic versions, these Bun Rounding Dividers handle 11 to 52 divisions per cycle, with dough weight ranges from 12 g to 500 g depending on the model. They support standardized portion control and consistent shaping in structured bakery workflows.
Division configurations range from 11 to 52 portions per cycle. Dough weight capacities vary between approximately 12 g and 500 g per piece, depending on head configuration. Head diameter typically measures 340 mm or 400 mm, with head depth around 65 mm to ensure uniform compression.
In production facilities in Dubai and Abu Dhabi, these machines are installed after dough mixing and before intermediate proofing. Automatic models provide consistent cycle timing, while semi-automatic versions offer operational flexibility for medium-volume bakeries.
With stable frame construction and weights between 173 kg and 230 kg, the units integrate into UAE bakery production layouts with minimal structural modification.
Technical Specifications
| Product Code | MSRS AUT 11 | MSRS AUT 15 | MSRS AUT 18 | MSRS AUT 22 | MSRS AUT 30 | MSRS AUT 30 S | MSRS AUT 36 | MSRS AUT 52 |
| Divisions | 11 | 15 | 18 | 22 | 30 | 30 | 36 | 52 |
| Basis weight(gr) | 180/500 | 150/360 | 120/280 | 60/220 | 40/135 | 25/90 | 34/110 | 12/30 |
| Capacity(kg) | 5.5 | 5.5 | 5 | 5 | 4 | 2.7 | 4 | 2 |
| Head ø A (mm) | 400 | 400 | 400 | 400 | 400 | 340 | 400 | 400 |
| Head depth P (mm) | 65 | 65 | 65 | 65 | 65 | 65 | 65 | 65 |
| Dimension(W*D*H) mm | 660x 700x 1450 | 660x 700x 1450 | 660x 700x 1450 | 660x 700x 1450 | 660x 700x 1450 | 660x 700x 1450 | 660x 700x 1450 | 660x 700x 1450 |
| Weight(kg) | 230 | 230 | 230 | 230 | 230 | 230 | 230 | 230 |
Semi-automatic bun rounding dividers
| Product Code | MSRS 11 | MSRS 15 | MSRS 18 | MSRS 22 | MSRS 30 | MSRS 30 S | MSRS 36 | MSRS 52 |
| Show Price | ||||||||
| Divisions | 11 | 15 | 18 | 22 | 30 | 30 | 36 | 52 |
| Basis weight(gr) | 180/500 | 150/360 | 120/280 | 60/220 | 40/135 | 25/90 | 34/110 | 12/30 |
| Capacity(kg) | 5.5 | 5.5 | 5 | 5 | 4 | 2.7 | 4 | 2 |
| Head ø A (mm) | 400 | 400 | 400 | 400 | 400 | 340 | 400 | 400 |
| Head depth P (mm) | 65 | 65 | 65 | 65 | 65 | 65 | 65 | 65 |
| Hourly capacity(Pz/H) | 900 | 1250 | 1450 | 1850 | 2550 | 2550 | 3000 | 4350 |
| Dimension(W*D*H) mm | 670x 600x 2050 | 670x 600x 2050 | 670x 600x 2050 | 670x 600x 2050 | 670x 600x 2050 | 670x 600x 2050 | 670x 600x 2050 | 670x 600x 2050 |
| Weight(kg) | 173 | 173 | 173 | 173 | 173 | 173 | 173 | 173 |
Key Features
- Available in automatic (AUT) and semi-automatic configurations
- Division options from 11 to 52 portions per cycle
- Dough weight range from approximately 12 g to 500 g
- Oscillating rounding plate mechanism
- Head diameter options 340 mm and 400 mm
- Hydraulic compression system in automatic models
- Manual pressure control in semi-automatic models
- Industrial frame for stable floor installation
- Designed for integration with proofing and moulding lines
Manual Bun Rounding Dividers
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Frequently Asked Questions
The MAC.PAN Bun Rounding Dividers are available with 11 to 52 divisions per cycle, depending on the selected head. This flexibility allows UAE bakeries to produce small dinner rolls or larger buns with consistent weight control. Selection depends on dough weight range and planned hourly output.
Automatic models use hydraulic compression to standardize pressure and rounding cycles, reducing operator intervention. Semi-automatic units require manual pressing before mechanical rounding. In production units in Dubai and Abu Dhabi, automatic versions are preferred for higher consistency and time-controlled cycles.
Depending on the model, batch capacity ranges from approximately 2 kg up to 5.5 kg of dough per cycle. The weight range per piece can vary from 12 g to 500 g. Proper scaling ensures balanced compression and uniform ball formation.
The divider-rounder is typically installed after the spiral mixer and before intermediate proofing. In organized UAE and wider GCC bakery lines, this positioning ensures efficient transition from bulk dough processing to shaped portions ready for fermentation.
Daily cleaning of the division head and rounding plate is essential to prevent dough buildup. Weekly inspection of hydraulic components and mechanical linkages is recommended. Preventive servicing in UAE commercial facilities reduces downtime and maintains portion accuracy.
Yes, especially the automatic series. In Sharjah and other UAE industrial bakery environments, these units handle continuous cycles with consistent rounding performance, provided dough hydration and fermentation conditions are properly controlled.
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