Benier DM 24, Dough Divider Dough Master
EUROPE (Western and Northern)
M/C divider
Producer Benier
Control computer control
Condition very good, from 2015
Technical Data
Benier dough divider Dough Master
Hourly output: min. 2800 pieces of dough per hour with 2 chamber system, theor 6000 with 4 chamber system,
The hourly performance refers to the weight of the dough, the length of the dough piece and the final one
structure of the end product
Dough weight: 650 - 920 - 1750 grams
Density: p = 1,000 kg/m3
chamber dimension:
for 650 grains 79 x 83 x 100 mm (LxWxH) 4 chambers
for 920 grams 111 x 83 x 100 mm (LxWxH) 4-chamber
for 1,250 grams 68 x 185 x 100 mm (LxWxH) 2-chamber
for 1,750 grams 95 x 185 x 100 mm (LxWxH) 2-chamber
Dough temperature: 28°C
Dough structure: Open structure
Water Percentage: 70-75% based on 100% flour
Dough feeding: batches or continuous. For the best weighing accuracy, the dough level in the funnel should
preferably between 1/3 and 2/3 of the hopper contents
Dough processing: vat rest max. 10 min.
Room temperature: 20-30°C preferably air-conditioned
Relative humidity: 50-60%
Decoration: Using a seed spreader on a long-moulder
Main Connection: 3-400V-50Hz-Earth-Neutral