Featured image of the JAC DIV Hydraulic Dough Divider Series with round and square model configurations for professional bakery dough portioning.
JAC DIV-R 20 Square hydraulic dough divider shown with open square tank configuration for professional bakery dough dividing.
Close-up of the square tank chamber inside a JAC DIV hydraulic dough divider, showing the square dividing layout used on square models.
JAC DIV Hydraulic Dough Divider Series square model dividing dough into 20 portions during bakery dough scaling and makeup preparation.
JAC DIV 20 Round hydraulic dough divider shown with open round tank configuration for professional bakery dough dividing.
Close-up of the round tank chamber inside the JAC DIV 20 Round hydraulic dough divider, showing the round dividing layout.
Close-up of dough portions produced by the JAC DIV 20 Round hydraulic dough divider during bakery dough dividing.
Operator using a JAC dough divider in a bakery production space during dough portioning.
Optional transport handle fitted to the JAC DIV Hydraulic Dough Divider Series to support safer handling and repositioning in bakery production areas.
10-division selector setup inside a square-tank JAC DIV hydraulic dough divider, illustrating optional 10/20 portion flexibility on supported models.
Flour dust guard gasket on the JAC DIV-R hydraulic dough divider, designed to help contain flour dust and support a cleaner work area.
Flour collector on the JAC DIV-R hydraulic dough divider, designed to capture excess flour and support a cleaner divider station.
Pressure adjustment control on the JAC DIV-R hydraulic dough divider, used to adapt dividing pressure for different dough types.
Optional Flour Duster on the JAC DIV Hydraulic Dough Divider Series, using the Easyflour integrated flour dispenser to support adjustable flour application during dough dividing.
Featured image of the JAC DIV Hydraulic Dough Divider Series with round and square model configurations for professional bakery dough portioning. JAC DIV-R 20 Square hydraulic dough divider shown with open square tank configuration for professional bakery dough dividing. Close-up of the square tank chamber inside a JAC DIV hydraulic dough divider, showing the square dividing layout used on square models. JAC DIV Hydraulic Dough Divider Series square model dividing dough into 20 portions during bakery dough scaling and makeup preparation. JAC DIV 20 Round hydraulic dough divider shown with open round tank configuration for professional bakery dough dividing. Close-up of the round tank chamber inside the JAC DIV 20 Round hydraulic dough divider, showing the round dividing layout. Close-up of dough portions produced by the JAC DIV 20 Round hydraulic dough divider during bakery dough dividing. Operator using a JAC dough divider in a bakery production space during dough portioning. Optional transport handle fitted to the JAC DIV Hydraulic Dough Divider Series to support safer handling and repositioning in bakery production areas. 10-division selector setup inside a square-tank JAC DIV hydraulic dough divider, illustrating optional 10/20 portion flexibility on supported models. Flour dust guard gasket on the JAC DIV-R hydraulic dough divider, designed to help contain flour dust and support a cleaner work area. Flour collector on the JAC DIV-R hydraulic dough divider, designed to capture excess flour and support a cleaner divider station. Pressure adjustment control on the JAC DIV-R hydraulic dough divider, used to adapt dividing pressure for different dough types. Optional Flour Duster on the JAC DIV Hydraulic Dough Divider Series, using the Easyflour integrated flour dispenser to support adjustable flour application during dough dividing.

JAC | DIV Hydraulic Dough Divider Series

Load bulk dough directly into the chamber for more consistent portioning and practical day-to-day dividing control.

Manufacturer: JAC
Models: DIV 20 Round, DIV 20 Square, DIV-R 20 Square
Primary Workflow: Dough dividing and portioning
Tank Formats: Round & Square
Divisions: 20 divisions, with optional 10/20 capability on supported square models

The JAC DIV Hydraulic Dough Divider Series is a manual hydraulic dough divider line that includes the DIV 20 Round, DIV 20 Square, and DIV-R 20 Square for professional bakery environments. Built for bakeries that need more consistent portioning than hand scaling alone, these machines divide dough into uniform pieces for downstream makeup, rounding, or bench handling. The series supports round and square dough-chamber formats, with the round model dividing into 20 equal parts and the square models supporting 20-piece output, with optional 10-division capability on supported configurations.

Across the series, JAC pairs a reinforced hydraulic dividing system with sharpened stainless-steel knives, stainless-steel bodywork, and model-specific tank designs. The square models add flexibility through an optional 10/20 division selector, while the DIV-R 20 Square adds standard pressure adjustment and flour recovery. Depending on configuration, bakeries can also add options such as a protection handle or Easyflour flouring support to better match day-to-day production needs.

In operation, dough is loaded into the chamber, the lid is closed, and the operator uses the control lever to apply hydraulic pressure and divide the batch before decompressing and recovering the pieces. That straightforward workflow, combined with automatic knife retraction, Easy Clean treatment, and model-dependent pressure and flour-management features, helps bakeries maintain cleaner handling, more consistent portioning, and practical control during daily production.

Why Bakers Choose the JAC DIV Hydraulic Dough Divider Series

The JAC DIV Hydraulic Dough Divider Series is built for bakeries that need a practical way to portion dough more consistently without adding unnecessary complexity to the process. Across the series, the core workflow stays straightforward: dough is loaded into the tank, the lid is closed, hydraulic pressure is applied through the control lever, and the dough is divided into uniform pieces for the next production step. That makes the series a strong fit for bakeries looking to improve scaling consistency, reduce handling variation, and keep daily production moving with more control.

Professionals also choose this series because the models give bakeries different ways to match the divider to their dough format and operating preferences. The DIV 20 Round and DIV 20 Square cover standard round and square tank needs, while the DIV-R 20 Square adds pressure adjustment and added flour-management features for bakeries that want more control in everyday use. Supported square models can also be configured for 10 or 20 divisions, which expands flexibility for operations producing different dough weights from the same machine.

From an operational standpoint, the value is not just in cutting dough into pieces. It is in helping the dividing step become more repeatable, cleaner, and easier to manage from batch to batch. Features such as retractable knives, Easy Clean treatment, durable body construction, and model-specific handling or flouring options all support a more dependable dividing process for professional bakery production.

CAPABILITY FUNCTION BENEFIT FOR PROFESSIONAL BAKERS
MANUAL HYDRAULIC DIVIDING SYSTEM Uses lever-actuated hydraulic pressure to divide dough into consistent portions. Gives bakers a more controlled dividing step with less variation than hand scaling alone.
ROUND AND SQUARE TANK CONFIGURATIONS Offers model-specific chamber formats for different dough-handling preferences and production setups. Helps bakeries choose a divider format that fits their workflow rather than forcing one tank style across every application.
20-PIECE DIVIDING WITH OPTIONAL 10/20 SELECTOR ON SUPPORTED SQUARE MODELS Allows supported square models to run either 20 divisions or an optional 10-division mode. Adds flexibility for bakeries producing different dough piece weights from the same machine.
RETRACTABLE AUTOMATIC KNIVES Cuts dough during the dividing cycle and returns automatically. Supports a cleaner, more repeatable cut while improving day-to-day operator safety and usability.
EASY CLEAN NON-STICK TREATMENT Helps reduce dough sticking on key contact surfaces. Makes the dividing step easier to manage and supports cleaner product handling between batches.
DURABLE STAINLESS-STEEL CONSTRUCTION Combines stainless-steel bodywork, sharpened stainless-steel knives, and reinforced components. Suits daily bakery production where durability and repeatable performance matter.
ADJUSTABLE PRESSURE ON THE DIV-R Lets the operator adapt pressure to different dough types. Helps bakers fine-tune handling and reduce unnecessary degassing on more sensitive doughs.
FLOUR COLLECTOR ON THE DIV-R Captures excess flour during operation. Helps keep the machine area cleaner and improves working conditions around the divider.
FLOUR DUST GUARD ON THE DIV-R Helps limit airborne flour and contain mess during operation. Supports a cleaner work area and better day-to-day housekeeping around the machine.
EASYFLOUR FLOUR DUSTER OPTION Provides adjustable flouring control. Gives bakers another way to manage dough handling and workflow based on production needs.
TRANSPORT HANDLE OPTION Adds a fitted handle for safer machine handling and repositioning. Makes it easier to move or reposition the divider when cleaning or adjusting floor layout.
How Does It Work?

The JAC DIV Hydraulic Dough Divider Series is a manual hydraulic dough divider line designed to portion dough into more uniform pieces for the next bakery production step. Across the DIV 20 Round, DIV 20 Square, and DIV-R 20 Square, the process centers on loading dough directly into the tank, applying hydraulic pressure through the control lever, dividing the dough with retractable knives, and recovering the cut pieces for downstream handling.

1. Load the dough into the tank
The operator opens the lid and places dough directly into the chamber, spreading it roughly by hand before the dividing cycle begins. Depending on the workflow, the machine can also be lightly floured where needed to support dough handling.

2. Prepare the divider for the cut
Once the dough is in place, the lid is closed to secure the tank for the dividing cycle. On supported models, the operator can also set pressure or choose between 10 and 20 divisions before starting the cut.

3. Apply hydraulic pressure with the control lever
The operator pulls the control lever, activating the manual hydraulic system and raising the internal heads to compress the dough. This is the core action that creates the controlled pressure needed for consistent portioning.

4. Divide the dough with the knife system
During the dividing cycle, the dough is cut into uniform pieces by the machine’s knife assembly. The one sheet describes this as an automatic cutting function with retractable knives that return automatically after the cut.

5. Decompress and reopen the chamber
After the cut is complete, the operator briefly pushes the lever to decompress the system so the lid can be opened safely. This step releases pressure before the dough pieces are removed.

6. Recover the divided dough pieces
With the lid open, the operator pulls the lever again to raise the heads and recover the cut portions from the tank. The dough pieces can then be removed and transferred to the next stage of bakery production.

7. Adjust the workflow by model and option
The overall process stays consistent across the series, but certain models add more control. Supported square models can use an optional 10/20 selector, while the DIV-R adds adjustable pressure and flour-management features that help operators tailor the dividing step more closely to dough type and working conditions.

Operational Overview
In day-to-day production, the JAC DIV Hydraulic Dough Divider Series gives bakeries a straightforward way to move from bulk dough to more consistent portions using manual hydraulic pressure, retractable knife cutting, and model-specific control options across round and square configurations.

Typical Applications

The JAC DIV Hydraulic Dough Divider Series is designed for professional bakery environments that need a dependable way to divide dough into consistent portions before the next production step. Across the series, the core application is in-tank dough dividing using a manual hydraulic system, with model options that support round or square chamber formats and different portioning setups.

That makes this series well suited to bakeries looking to improve portion consistency, reduce variation compared with hand scaling, and keep the dividing step cleaner and easier to manage. Supported square models can also be configured for 10 or 20 divisions, while the DIV-R adds pressure adjustment and flour-management features for bakeries that want more day-to-day control in this part of the process.

In-Tank Dough Dividing
This is the core production use of the series. Dough is loaded directly into the tank, the lid is closed, hydraulic pressure is applied through the lever, and the dough is divided into uniform pieces for removal and transfer to the next step.

20-Piece Dough Portioning
The series supports standard 20-division output, making it useful for bakeries that want repeatable portioning from one batch to the next. This application helps operators create consistent dough pieces using the machine’s hydraulic dividing system and retractable knife setup.

10-Piece Dividing on Supported Square Models
On supported square models, the optional 10/20 selector expands the machine’s use beyond standard 20-piece output. This gives bakeries a way to run larger dough piece weights from the same divider when production requires a different cut format.

Round-Format Dough Dividing
The DIV 20 Round supports dough dividing in a round tank configuration with model-specific capacity and weight range. This application is suited to bakeries that prefer a round chamber format while still needing the same basic goal: uniform hydraulic dividing with practical daily operation.

Square-Format Dough Dividing
The DIV 20 Square and DIV-R 20 Square support dough dividing in a square tank format, with published cut dimensions for both 20-piece and optional 10-piece output on supported configurations. This makes the square models a strong fit for bakeries that want a different chamber layout and more model-specific flexibility in portion setup.

Adjustable-Pressure Dividing on the DIV-R
The DIV-R adds adjustable pressure so operators can adapt the dividing step to different dough types. In practice, this supports bakeries that want more control during portioning and a better way to manage dough handling during the dividing cycle.

Cleaner Flour-Managed Dividing
With the Easyflour option, flour collector, and flour dust guard on the DIV-R configuration, the series can also support cleaner dividing workflows around the machine. This application is especially relevant where bakeries want to improve flour control, contain mess, and maintain better working conditions at the divider station.

Typical Applications Summary
From standard 20-piece portioning to optional 10-division output on supported square models, the JAC DIV Hydraulic Dough Divider Series gives bakeries a practical way to handle dough dividing with more consistency, cleaner workflow, and format flexibility across round and square configurations.

Features & Technology

The JAC DIV Hydraulic Dough Divider Series combines straightforward hydraulic dividing mechanics with practical operator controls and model-specific workflow features for professional bakery production. Across the DIV 20 Round, DIV 20 Square, and DIV-R 20 Square, the technology is focused less on unnecessary complexity and more on repeatable portioning, usable daily control, and cleaner handling at the dividing step.

✓ Semi-Automatic Operation
The JAC DIV Hydraulic Dough Divider Series combines manual hydraulic pressure with an integrated dividing cycle to create a straightforward semi-automatic workflow. The operator loads the dough, closes the lid, and uses the control lever to apply pressure, while the machine carries out the cut through its internal knife system. This gives bakeries a more controlled and repeatable dividing process without the added complexity of a fully automated divider.

✓ Automatic Cutting
Retractable knives cut the dough during the dividing cycle and return automatically after the cut. This supports a more repeatable portioning process while also contributing to safer day-to-day operation and cleaner dough recovery at the end of the cycle.

✓ Round & Square Tank Configurations
The series is available in both round and square tank formats, giving bakeries a choice based on dough format, portion layout, and production preference. The DIV 20 Round uses a 20-division round tank, while the square models use a 20-division square tank, with optional 10/20 capability on supported square configurations.

✓ Non-Stick Dough Chamber
JAC’s Easy Clean treatment helps reduce dough sticking on key contact surfaces inside the chamber. In practice, that supports cleaner dough release, smoother handling between cycles, and less interruption during production when dough behavior becomes more difficult to manage.

✓ Durable Construction
The machine is built with stainless-steel bodywork, sharpened stainless-steel knives, and reinforced components for daily bakery production. The manual also supports the broader construction story with specified dough-contact materials across key parts, which reinforces that this is a production-oriented divider rather than a light-duty machine.

✓ Straightforward Operator Controls
Built for practical daily use, the series keeps operation direct and easy to manage at the divider station. The control layout supports a repeatable workflow without adding unnecessary complexity, which helps operators stay focused on dough handling, portion consistency, and pace during production.

✓ Front-Facing Workflow Design
Key working areas are positioned for accessible day-to-day use, helping operators load, divide, recover, and manage the process from the front of the machine. That layout supports a more intuitive workflow in busy bakery environments where ease of use matters as much as consistency.

✓ Hygienic Design
The JAC DIV Hydraulic Dough Divider Series is designed to support cleaner day-to-day operation in professional bakery environments. Accessible working areas and thoughtful machine construction help operators manage flour and dough residue more effectively as part of normal production, making it easier to maintain a cleaner divider station between cycles and throughout the day.

✓ Enhanced Safety
The series is built for professional bakery use with a workflow that supports safer operation during dividing, decompression, and recovery. That matters in real production because consistency is not just about the cut itself, but about maintaining control through the full operating cycle.

Features Summary
Together, these features give the JAC DIV Hydraulic Dough Divider Series a strong foundation for bakeries that want more consistent dough dividing, practical daily usability, and a cleaner, more controlled workflow across round and square configurations.

DIV-R Upgrade Package

For bakeries that want more control from the dividing step, the DIV-R Upgrade Package adds a more refined operating experience to the JAC DIV Hydraulic Dough Divider platform. It is designed for operations that want to improve dough handling, support more consistent results, and tailor the machine more closely to everyday production needs.

Specified at the time of purchase, the DIV-R Upgrade Package gives bakeries a more tailored version of the JAC DIV Hydraulic Dough Divider Series for operations that want greater dough-handling control, cleaner day-to-day workflow, and added operator convenience.

Rather than changing the core purpose of the machine, the DIV-R builds on it. The upgrade focuses on the part of the process where operators often need a little more flexibility, a little more cleanliness, and a little more day-to-day control at the divider station.

Pressure adjustment control on the JAC DIV-R hydraulic dough divider, used to adapt dividing pressure for different dough types.

✓ Adjustable Pressure
Adjustable Pressure allows the operator to adapt pressure to different dough types to help reduce unnecessary degassing. That added control is especially valuable in bakeries working across multiple dough styles or trying to fine-tune how the dividing step fits into the rest of production.

Flour collector on the JAC DIV-R hydraulic dough divider, designed to capture excess flour and support a cleaner divider station.

✓ Flour Collector
The Flour Collector captures excess flour during operation to help keep the machine area cleaner and improve working conditions. In practice, this supports a more manageable divider station and helps reduce the buildup that can make this part of the workflow messier over the course of a production day.

Flour dust guard gasket on the JAC DIV-R hydraulic dough divider, designed to help contain flour dust and support a cleaner work area.

✓ Flour Dust Guard
The Flour Dust Guard is designed to help limit airborne flour and contain mess during operation for a cleaner work area. For bakeries where housekeeping, station cleanliness, and operator comfort matter, it adds a practical layer of control without complicating the machine’s core workflow.

Available Options

The JAC DIV Hydraulic Dough Divider Series can be configured with practical options that expand day-to-day flexibility around dividing, handling, and flour control. Rather than changing the machine’s core function, these add-ons help bakeries tailor the divider more closely to their production routine, dough formats, and working preferences.

10-division selector setup inside a square-tank JAC DIV hydraulic dough divider, illustrating optional 10/20 portion flexibility on supported models.

✚ 10/20 Division Selector
Available on supported square models, the 10/20 Division Selector allows the machine to operate in either 10 or 20 divisions. This gives bakeries more flexibility when they need to produce different dough piece weights from the same divider, making it easier to adapt the machine to changing product needs without moving to a different platform.

For bakeries running multiple portion targets, this option adds useful production range while keeping the dividing workflow familiar and straightforward.

Optional transport handle fitted to the JAC DIV Hydraulic Dough Divider Series to support safer handling and repositioning in bakery production areas.

✚ Transport Handle
The Transport Handle is fitted to the machine to support safer handling and repositioning. It is a practical addition for bakeries that need to move the divider for cleaning, service access, or floor-layout adjustments without making the machine harder to manage in daily use.

In production environments where space, sanitation, and equipment access all matter, this option supports a more workable floor routine around the divider station.

Optional Flour Duster on the JAC DIV Hydraulic Dough Divider Series, using the Easyflour integrated flour dispenser to support adjustable flour application during dough dividing.

✚ Flour Duster
The Flour Duster uses JAC’s Easyflour integrated flour dispenser to provide adjustable flouring control. This gives operators another way to manage dough handling during the dividing cycle, especially in applications where consistent flour application supports cleaner release and smoother day-to-day operation.

For bakeries that want more control over flour use at the machine, this option adds a simple but meaningful layer of workflow customization.

Available Options Summary
Together, these available options help the JAC DIV Hydraulic Dough Divider Series adapt more closely to bakery-specific needs around portion flexibility, floor handling, and flour-managed dough dividing.

Technical Specifications

The specifications below summarize the published electrical, capacity, and physical data for the JAC DIV Hydraulic Dough Divider Series using the approved Erika one sheet as the primary page source. Across the series, the DIV 20 Round, DIV 20 Square, and DIV-R 20 Square share a common platform while differing in tank format, dough weight range, and certain model-specific motor details.

Technical drawing of the JAC DIV Hydraulic Dough Divider Series illustrating overall machine footprint and vertical profile for installation planning.
Front and side technical drawing views of the JAC DIV Hydraulic Dough Divider Series for layout and installation reference.

 

DIV 20 Round DIV 20 Square DIV-R Square
DIVISIONS 20 20 standard; optional 10/20 selector
TANK CONFIGURATION Round Square
TANK DIMENSIONS 18.27" x 4.92" | 464 x 125 mm 18.11" x 15.24" x 4.92" | 460 x 387 x 125 mm
TANK CAPACITY 39.68 lb | 18 kg 41.89 lb | 19 kg
DOUGH PIECE WEIGHT RANGE 20 Pieces: 3.53 - 37.75 oz | 100 - 900 g 20 Pieces: 5.29 - 33.51 oz | 150 - 950 g 10 Pieces (Optional): 10.58 - 67.02 oz | 300 - 1,900 g
PIECE/CUT DIMENSIONS varies due to tank shape 20 Pieces: 4.53" x 2.95" | 115 x 75 mm 10 Pieces (Optional): 9.06" x 2.95" | 230 x 75 mm
ELECTRICAL SPECIFICATIONS 208 V | 3 Ph | 60 Hz | 11A
MOTOR POWER 1.8 kW 1.5 kW 1.8 kW
PLUG TYPE NEMA L15-20P
STANDARD DIMENSIONS (L x W x H) 23.6 x 31.9 x 70.4" | 599 x 810 x 1788 mm
NET WEIGHT 695 lb | 315 kg 662 lb | 300 kg 673 lb | 305 kg
SHIPPING DIMENSIONS (L x W x H) 31.5" x 34.6" x 49.2" | 800 x 880 x 1250 mm
SHIPPING WEIGHT 739 lb | 335 kg 706 lb | 320 kg 717 lb | 325 kg

The JAC DIV Hydraulic Dough Divider Series gives bakeries a compact hydraulic dividing platform with model-specific round or square tank formats, published dough weight ranges, and electrical requirements suited to professional production environments.

Specifications are subject to change without notice. Technical specifications and warranty information will be provided in your quote.

On the Production Floor

The JAC DIV Hydraulic Dough Divider Series is designed for practical bakery production, where consistency, handling, and workflow matter from one batch to the next. This image shows the divider in a real bakery setting, reinforcing how the machine fits into everyday dough processing rather than existing as a standalone catalog product.

Used at the divider station, the machine supports the transition from bulk dough to more uniform portions before the next production step. In this kind of environment, the value is not only in dividing dough more consistently, but in doing so within a workflow that operators can manage cleanly and repeatably during daily production.

Operator using a JAC dough divider in a bakery production space during dough portioning.
The JAC DIV Hydraulic Dough Divider Series in a working bakery environment, supporting dough dividing as part of a live production workflow.

On the production floor, the JAC DIV Hydraulic Dough Divider Series shows its value as a practical bakery solution for moving from bulk dough to more consistent portions within the rhythm of daily production.

FAQ

Below are answers to common questions about the JAC DIV Hydraulic Dough Divider Series, including model differences, dividing formats, specifications, and what to expect from the machine in daily bakery production.

What machines are included in the JAC DIV Hydraulic Dough Divider Series?

The series includes the JAC DIV 20 Round, JAC DIV 20 Square, and JAC DIV-R 20 Square. Erika’s unified one sheet presents these three models together as the JAC DIV Hydraulic Dough Divider Series.

What does the JAC DIV Hydraulic Dough Divider Series do?

It is a manual hydraulic dough divider series designed to divide bulk dough into more consistent portions for the next production step. In operation, dough is loaded into the tank, the lid is closed, hydraulic pressure is applied with the control lever, and the dough is divided into uniform pieces for removal.

What is the difference between the DIV 20 Round and the square models?

The main difference is the tank configuration and related portion format. The DIV 20 Round uses a round tank, while the DIV 20 Square and DIV-R 20 Square use square tanks with published cut dimensions for square-model output.

What does the DIV-R add?

The DIV-R Upgrade Package adds features intended to give bakeries more day-to-day control and cleaner workflow at the divider station. Those additions include Adjustable Pressure, Flour Collector, and Flour Dust Guard.

Can the machine divide into either 10 or 20 pieces?

On supported square models, yes. The optional 10/20 Division Selector allows the machine to operate in either 10 divisions or 20 divisions, depending on production needs.

What dough weight ranges does the series support?

The DIV 20 Round is listed for 20 pieces at 100–900 g. The square models are listed for 20 pieces at 150–950 g, and with the optional 10-division setup they are listed for 300–1,900 g.

What are the electrical requirements?

The approved Erika one sheet lists the series at 208 V | 3 Ph | 60 Hz | 11A with a NEMA L15-20P plug type. Motor power is listed as 1.8 kW for the DIV 20 Round, 1.5 kW for the DIV 20 Square, and 1.8 kW for the DIV-R 20 Square.

What options are available?

Available options listed on the Erika one sheet include the 10/20 Division Selector, Transport Handle, and Flour Duster with JAC’s Easyflour integrated flour dispenser. These options expand flexibility around portion setup, repositioning, and flouring control.

Is the machine intended for professional bakery use?

Yes. The manual states that the machine is intended exclusively for professional use and should be operated by authorized, trained adults, with one person at a time.

What are the standard machine dimensions?

Using the approved Erika one sheet as the published source, the standard dimensions are listed as 23.6 × 31.9 × 70.4 in. | 599 × 810 × 1788 mm.

What kind of bakeries is this series a good fit for?

This series is a strong fit for bakeries that want a more controlled and repeatable dividing step than hand scaling alone, but do not need a more complex automated forming system. It is especially well suited to operations focused on portion consistency, practical daily usability, and cleaner dough-handling workflow.

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About the JAC DIV Hydraulic Dough Divider Series

The JAC DIV Hydraulic Dough Divider Series includes the DIV 20 Round, DIV 20 Square, and DIV-R 20 Square manual hydraulic dough dividers for professional bakery production, and Erika Baking Equipment positions the series as a practical dividing solution for bakeries that want more consistent scaling, better dough-handling control, and a cleaner, more manageable workflow than hand portioning alone.

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