Tabletop Dough Divider Rounder — Compact Semi-Auto, Up to 500g per Piece

Two countertop semi-auto dough divider rounder models built for bakeries with limited floor space. The RMG-14ST handles dough pieces from 100 to 500g — suitable for pizza bases and European-style rolls. The RMG-16ST covers 30 to 120g — the everyday dinner roll and bun range. Both run on 220V single phase and weigh under 100kg, making them genuinely movable if your kitchen layout changes.

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Model Specifications

RMG-14ST ships with 3 molds chosen from: 100–180g / 180–280g / 280–390g / 390–500g. Specify your preferred mold set at order. Contact us for OEM, wholesale pricing, and lead time.

Choosing Between the Two Models

RMG-14ST — larger dough, interchangeable mold system

At 760 × 700mm footprint and 100kg, the RMG-14ST is the heavier of the two — still countertop, but you will want a solid prep table beneath it. The 100–500g range is what makes it stand out in this product category: most tabletop dough divider rounders top out at around 200g. This one handles pizza dough balls up to 500g, substantial focaccia portions, and large European-style bread rolls without issue.

The four-mold system (three included, one optional) lets you shift between weight ranges without replacing the whole machine. A pizza shop running two dough sizes — say 280g for a 10-inch base and 390g for a 12-inch — can keep two molds on hand and switch between services.

RMG-16ST — smaller dough, tighter footprint

The RMG-16ST is lighter (80kg), slightly smaller (650 × 500mm), and focuses on the 30–120g range that covers the majority of commercial bun and roll production. Dinner rolls, slider buns, small pastry bases, Portuguese-style bread rolls — this is the everyday sweet spot for a neighborhood bakery or café kitchen.

Sixteen pieces per cycle at a consistent weight means two to three cycle runs fills a full baking tray. For an operation producing 200–400 pieces per service, the throughput is realistic without requiring more space or power than a standard kitchen outlet provides.

How Semi-Auto Works — and Why It Suits Moderate Output

The tabletop dough divider rounder operates the same way across both models: place the scaled dough mass in the machine, bring the lid down manually (or activate the lever), and the machine simultaneously divides and rounds all pieces in one press. The operator then reloads for the next batch.

This is different from fully automatic models, where the machine cycles continuously after the initial load with no manual lever operation between batches. Semi-auto suits operations producing a few hundred pieces per shift — enough volume that hand-cutting is inefficient, but not so much that continuous automation justifies the higher capital cost.

Dividing and rounding happen in the same press cycle. You are not running two separate machines or two separate steps — the dough goes in as a single mass and comes out as individually rounded balls, ready for proofing.

What These Machines Produce

Pizza dough (RMG-14ST)

For pizza dough, the tabletop dough divider rounder scales balls in the 200–500g range for 8- to 12-inch pizza bases. Consistent weight means consistent bake time and finished product diameter — useful when a busy pizzeria is running multiple ovens with different staff. Consistent dough balls matter at every stage of pizza dough preparation, from mixing to proofing to baking.

Burger and sandwich buns (both models)

The 100–120g sweet spot on both models covers the standard burger bun weight. RMG-16ST’s 16-piece output aligns with a standard sheet pan layout for a hotel kitchen or quick-service restaurant.

Dinner rolls and small pastry (RMG-16ST)

30–80g pieces for dinner rolls, soft slider buns, Portuguese rolls, and small brioche. The consistent sizing matters most for retail bakeries where customers buy by the bag and expect uniform pieces.

Large artisan rolls (RMG-14ST)

180–390g pieces for crusty rolls, individual sourdough portions, and baguette pre-shapes. The larger mold range makes this the tabletop model for bakeries with an artisan or European bread focus.

Build and Practical Details

Footprint advantage. This tabletop dough divider rounder sits on a countertop or prep table — no floor anchor, no dedicated machine station. When production needs shift or the kitchen layout changes, you move the machine. For multi-purpose commercial kitchens that cannot dedicate floor space to a single-use machine, this matters.

220V single phase. Standard commercial outlet — no three-phase installation required. Both models plug into the same supply as most kitchen appliances, which simplifies setup for operators in markets where three-phase connections require permits or electrician work.

Low power draw. 0.4 KW is about the same draw as a domestic microwave. Running costs are negligible compared to the labor hours it replaces.

Mold system (RMG-14ST). Three molds are included; a fourth can be added. Each mold set covers a defined weight range — swapping molds takes a few minutes and does not require tools. Operators with varied menus choose molds that match their most common dough weights.

Tabletop vs. Floor-Standing — When to Choose Each

The tabletop dough divider rounder is the right call when floor space is limited and daily output runs in the hundreds rather than thousands. It is a solid upgrade from hand-cutting without committing to the heavier infrastructure of a floor-standing machine.

If your bakery runs continuous production — chain supply, hotel central kitchen, or high-volume retail — the floor-standing semi-auto models o fully automatic dough divider rounder handle larger batches more efficiently. The tabletop format works when the divider and rounder is one station among many in a mixed kitchen, not the central machine in a dedicated dough line.

Preguntas frecuentes

What is the difference between the RMG-14ST and RMG-16ST?

The RMG-14ST handles larger dough pieces (100–500g) with a four-mold system and 14 pieces per cycle. The RMG-16ST covers smaller pieces (30–120g) with 16 pieces per cycle and a smaller footprint. Choose based on your primary dough weight range.

Can the RMG-14ST handle pizza dough?

Yes. The 100–500g range covers standard pizza dough ball sizes for 8- to 14-inch bases. The machine rounds the dough after dividing — the balls come out with a smooth surface ready for bench rest before stretching.

Tabletop vs. floor-standing dough divider rounder — which should I choose?

A tabletop dough divider rounder suits moderate output (a few hundred pieces per shift) in kitchens where floor space is limited. Floor-standing models handle higher volumes and heavier daily cycles. If your peak production exceeds 500–600 pieces per shift, the floor-standing semi-auto RMG series handles the load more efficiently.

Do I need to buy all four molds for the RMG-14ST?

No. Three molds are included at purchase — you specify which three weight ranges you want. The fourth mold is available as an optional add-on. Most operations with two or three common dough weights do not need the fourth.

What power supply do these machines need?

Both models run on 220V/50Hz single phase — a standard commercial outlet. No special electrical installation is required.

What are lead time and shipping arrangements?

Contact us with your model selection, quantity, and destination. We will confirm lead time and freight cost. Standard export packaging applies.

Get a Quote

Tabletop, semi-auto, 220V. Specify your dough weight range and we will confirm the right model and mold set.

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