Dough Cutter Machine — Continuous Pneumatic Dough Divider, Up to 200kg/hr
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Détails du produit
Dough Cutter Machine — Continuous Pneumatic Dough Divider, Up to 200kg/hr
Two entry-level continuous dough cutter machines for bakeries that need volume portioning without the cost of a full industrial line. The RMMP-350G divides dough in a continuous feed up to 200kg per hour, handling pieces from 1 to 350g. The RMMP-350GA adds an integrated rounder to the same cutting base. Both are pneumatically driven — the RMMP-350G requires a separate air compressor; the RMMP-350GA ships with one included. 220V single phase, 65kg net weight.
Model Specifications
| Modèle | Function | Capacity | Dough Range | Dimensions (mm) | Power | Net Weight | Tension | Air Compressor |
|---|---|---|---|---|---|---|---|---|
| RMMP-350G | Dividing only | 50–200 kg/hr | 1–350g | 660 × 400 × 760 | 750 W | 65 kg | 220V/50Hz | Required, sold separately |
| RMMP-350GA | Dividing + Rounding | 50–150 kg/hr | 5–350g | 720 × 410 × 680 | 550 W | 60 kg | 220V/50Hz | 1 unit included |
Contact us for wholesale pricing, bulk orders, and lead time.
Continuous vs. Batch-Type Dough Dividers — What’s the Difference
Most dough dividers in the R&M range — manual, electric, semi-auto, fully automatic — work in cycles: load a dough mass, press, remove the portioned pieces, reload. Cycle time is typically 10–20 seconds per batch.
The RMMP-350G and RMMP-350GA work differently. They cut dough in a continuous feed: you load dough from one end and portioned pieces come out the other end in a stream, without stopping between pieces. At up to 200kg per hour, this continuous method suits operations where throughput is more important than processing the dough gently — industrial bakeries cutting lean bread dough or high-volume operations running bulk portions through at speed.
The tradeoff with continuous cutting is handling: the dough goes through a cutting mechanism rather than a press. For most standard commercial bread and bun dough, this is not an issue. For very high-hydration or laminated doughs, a batch-type press divider is gentler on dough structure.
How Pneumatic Cutting Works
Both machines use compressed air to drive the cutting mechanism. The air compressor builds pressure, which is released in a controlled pulse to drive a blade through the dough at consistent force. This produces cleaner cuts than purely mechanical blade drives at the same price point, and the cutting force remains consistent regardless of dough density.
RMMP-350G: The dough cutting machine itself draws 750W. An air compressor is required for operation and must be purchased separately. Most standard workshop or bakery air compressors in the 0.75–1.5kW range are compatible — contact us if you need guidance on the correct compressor specification.
RMMP-350GA: The same cutting mechanism with an integrated rounder stage. Ships with one air compressor included. After cutting, pieces pass through the rounding section before exiting. Capacity is slightly lower (50–150kg/hr vs. 50–200kg/hr on the cutting-only model) because the rounding step adds time to the process.
What This Machine Handles Well
Standard bun and roll dough (50–200g). Enriched doughs at moderate hydration cut cleanly and consistently. The 1–350g range covers everything from small pastry pieces to large roll portions. For a general overview of pâte and how hydration affects handling, see the Wikipedia article on dough. For a general overview of pâte and how hydration affects handling, see the Wikipedia article on dough.
High-volume lean dough cutting. For operations portioning large quantities of baguette pre-shapes, ciabatta blocks, or pizza bases in the 150–350g range, the continuous cutting method at 200kg/hr achieves a throughput level that batch-type dividers cannot match at this price point.
Startup and growing bakeries. The 65kg weight and 660 × 400mm footprint make this a machine that fits in a starter commercial kitchen. 220V single phase means no special electrical work, so this dough cutter machine installs in any standard commercial kitchen. As production volume grows, this machine handles the load until the operation is ready to invest in a continuous industrial line.
RMMP-350G vs. RMMP-350GA — Which to Choose
If you already have a dough rounder or your production does not require rounding at this stage, the RMMP-350G covers the portioning step at lower cost. You can add rounding later — either the RMG-100G standalone rounder or a more capable model — when volume justifies it. For bakeries that only need dividing, this dough cutter machine is the more economical choice. For bakeries that only need dividing, this dough cutter machine is the more economical choice.
If you want portioning and rounding in one purchase and your dough weight falls in the 5–350g range, the RMMP-350GA gives you the complete step in one machine with the compressor included. The all-in cost is higher, but the setup is simpler.
The RMMP-350G requires you to source and size your own compressor. If your facility already has an air compressor on site (common in larger commercial kitchens), this is a non-issue. If not, factor compressor cost into the comparison.
Pair with Economical Small Dough Balls Rounding Machines — Budget Continuous Line
This economical dough cutter machine can also be paired with two other economical small dough balls rounding machine models to form a budget-friendly continuous dough dividing and rounding line — ideal for efficient processing of small dough balls. If you need an affordable continuous divide-and-round combination, contact us to discuss the pairing and configuration.
Dough Cutter Machine — Frequently Asked Questions
What is the difference between the RMMP-350G and RMMP-350GA?
The RMMP-350G divides only — it requires a separate rounder if rounding is needed, and you source your own air compressor. The RMMP-350GA divides and rounds in one machine, with one air compressor included. Capacity on the RMMP-350GA is slightly lower due to the added rounding step.
Do I need to buy the air compressor separately for the RMMP-350G?
Yes. The RMMP-350G requires an external air compressor to operate. It is not included. The RMMP-350GA includes one compressor. Contact us for compressor specification guidance if needed, and factor compressor cost into your dough cutter machine budget.
What dough types can this machine cut?
Standard commercial bread and bun doughs at moderate hydration (up to approximately 68%) cut cleanly. The machine handles lean doughs, enriched doughs, and pizza dough in the 1–350g range. Very high-hydration or heavily laminated doughs are better handled by a batch-type hydraulic dough divider.
What is the maximum dough weight per piece for a dough cutter machine?
350g for both models. If you need to portion dough above 350g, the hydraulic dough divider (RMK-16H or RMK-20H) handles up to 1000g per piece.
How does a continuous dough cutter differ from a batch-type divider?
A batch divider processes one loaded dough mass at a time — load, press, remove, reload. A continuous cutter feeds dough through in a stream and cuts pieces sequentially without stopping. Continuous cutting gives higher throughput at the cost of gentler handling per piece. Compare with the electric dough divider for batch-type operation.
What is the lead time and MOQ?
Contact us with your model choice, quantity, and delivery destination. We will confirm within one business day.
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Continuous pneumatic dough cutting. 220V plug-in. Optional integrated rounding.
