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It mantains the excellent level of accuracy typical of the volumetric dividers, even with medium-hard dough (up to a minimum of about 4.8 lt. of water per 10 kg. of flour) and/or with higly risen dough. It works in a very simple way.
Once the hopper has been closed, turning the handle, all you have to do is just to press the push button to start increasing the pressure. After few seconds, once reached the right pressure level, the divider can be started and the compressed air will swiftly push the dough guaranteeing the best accuracy in weight without mishandling it.