Manual Dough Divider — Hand-Operated Dough Dividing Machine (RMK-20S & RMK-36S)

R&M manual dough dividers are hand-operated dough dividing machines designed for independent operation without any power supply — plug-free, quiet, and ready to work anywhere. Available in two models, RMK-20S and RMK-36S, they are built for outdoor baking studios, seasonal popup pastry stalls, and small bakeries with low order volume and constrained upfront capital spending. Pull the lever, divide the dough, and keep production moving.

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Two Models — RMK-20S & RMK-36S

Both models share the same hand-operated design. The difference is the dividing head and portion output per cycle.

Each cycle divides a pan of dough into uniform, wedge-shaped portions in one lever press. Contact us for full specifications and current availability.

Why Choose a Manual Dough Divider

No power required. The hand-operated mechanism needs no electricity — no power cord, no outlet, no installation. This makes it work in outdoor markets, popup locations, and kitchens where electrical supply is limited or unavailable.

Low capital investment. A manual dough divider costs a fraction of an automatic dividing line, which matters when upfront capital is constrained or when you are testing a new product line.

Simple and reliable. The lever-operated design has no motors, no electronics, and no control panels to fail. Maintenance is straightforward, and any bakery team member can learn to operate it in minutes.

Quiet operation. With no motor running, the machine is silent between lever presses — practical in studios, stalls, and shared spaces where noise matters.

Consistent portions. The circular dividing head cuts the full pan in a single press, producing uniform portions that proof and bake evenly.

Built for Outdoor Baking Studios & Seasonal Stalls

This dough divider machine is designed for the realities of small-scale, mobile, and seasonal baking:

• Outdoor baking studios — workshops and teaching spaces that bake in small batches and want equipment that moves easily between stations.
• Seasonal popup pastry stalls — markets and events where you need to divide dough fast at peak times without a permanent installation.
• Small bakeries scaling up — a first mechanical divider that replaces hand-scaling, removing the most repetitive step from the production day.

Because it runs on muscle power alone, it is equally at home in a permanent bakery kitchen or a temporary market stand.

Simple Operation, Consistent Portions

Working with the machine follows the same rhythm every time: place a pan of scaled dough under the dividing head, pull the lever down in one motion, and lift to reveal uniformly divided portions ready for rounding and proofing. The single-press action divides the entire pan in one cycle — no repeated hand-scaling, no guesswork, no inconsistent piece weights.

The heavy-duty frame and spring-assisted mechanism make the press smooth and repeatable, while the chrome lever is comfortable to operate through a full production shift.

Detachable Stand — Floor Model or Tabletop Dough Divider

We also offer a detachable manual dough divider model. The base uses a flexible link design — remove the lower stand and place the machine directly on a workbench, turning it into a tabletop dough divider that saves floor space. If you would like to know more about this configuration, contact us and we will recommend the right setup for your kitchen.

Foire aux questions

How does a manual dough divider compare to an electric or automatic one?

An automatic dough divider (such as our continuous dough divider + conical rounder combo) runs without operator input between cycles and produces thousands of pieces per hour — the right investment for high-volume industrial production. A manual dough divider is powered by the operator’s lever press: it produces lower output per hour but costs a fraction of the price, needs no electricity, and is perfectly matched to low-volume bakeries, outdoor studios, and seasonal stalls. Choose based on your hourly output: if you divide a few hundred pieces per shift, manual is the economical choice; if you need thousands per hour, an automatic line pays for itself.

Can the stand be removed to use it on a workbench?

Yes. The detachable model uses a flexible link design on the base — remove the lower stand and the machine sits directly on a workbench as a tabletop dough divider. Contact us to confirm availability for your model and to discuss the best configuration for your space.

Does it require electricity to operate?

No. Both RMK-20S and RMK-36S are fully manual — no motor, no power cord, no electrical connection required. They operate anywhere a stable surface is available.

How many portions does each model produce per cycle?

The RMK-20S divides into 20 portions per cycle and the RMK-36S into 36 portions per cycle. Each lever press divides a full pan of dough in one motion.

What dough types can it handle?

The manual divider handles standard wheat doughs used for buns, rolls, and pastry portions. For very sticky or high-hydration doughs, contact us for guidance on settings and dough preparation.

Is training required to operate it?

No formal training is needed. The lever-operated design is intuitive — any team member can learn the correct press rhythm in a few minutes, and the consistent single-press action keeps portion quality uniform across different operators.

What is the lead time and how is it shipped?

Contact us with your model, quantity, and delivery destination — we will confirm lead time and freight cost within one business day. Machines are packed in reinforced export cartons.

Get a Quote

Hand-operated, power-free, and ready for outdoor and small-batch production. RMK-20S and RMK-36S available. OEM customization on request.

Tell us your model preference and required quantity — we will respond with a quote within one business day.

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