The Erika Record ER-10/25-RH Semi RH 10/25 Divider/Rounder is a professional-grade semi-automatic dough divider and rounder designed for commercial bakeries and foodservice operations. This equipment precisely segments and shapes dough portions ranging from 0.9 to 3.3 ounces (26-93 g), with an output capacity of up to 7,500 pieces per hour depending on operator efficiency and flow. Constructed with durable cast iron and impact-resistant thermoplastic covers, it features an anodized, hard-coat knife head for longevity. The unit includes multiple lightweight rounding plates, a lubricating oil mechanism, and maintenance tools, all engineered for consistent performance and ease of upkeep. Its comprehensive build incorporates a thermal overload protector and a removable dough entrapment ring, making it suitable for mid-volume bakery production, and it operates on 220V three-phase power. This equipment enhances productivity by streamlining dough division and rounding processes, ensuring uniform product quality with minimal operator fatigue.
Top Erika Record ER-10/25-RH Features
Designed for commercial bakeries, the ER-10/25-RH features high-volume capacity suitable for mid-sized operations. The semi-automatic mechanism reduces manual effort while maintaining precise dough portioning, with an adjustable pressure system and head tilt for customizable operation. Its cast iron base and impact-resistant covers deliver durability, supporting continuous use in busy kitchen environments. The included lightweight rounding plates and tools allow quick setup and maintenance, optimizing workflow efficiency. The equipment’s thermal protector and removable dough ring improve safety and sanitation in high-demand settings.
- High-volume throughput: Produces up to 7,500 pieces per hour for efficient bakery output
- Durable construction: Cast iron base and impact-resistant thermoplastic covers withstand commercial use
- Precision performance: Adjustable pressure, head tilt, and 0.9-3.3 oz dough capacity
- Ease of maintenance: Includes lubrication, cleaning kits, and quick-change rounded plates
- Optimized workflow: Semi-automatic operation integrates seamlessly into bakery assembly lines
Ideal for medium-volume bakery production requiring reliable dough division and rounding.
ER-10/25-RH Technical Specs
The Erika Record ER-10/25-RH is engineered for consistent, commercial-scale dough processing, operating on 220V three-phase power with an amperage of 3.2A. Its construction features a cast iron base and impact-resistant thermoplastic head covers, ensuring long-term durability under demanding conditions. The unit measures 78.75 inches in height, with a width of 25.5 inches and depth of 28.5 inches, weighing approximately 880 lbs. It supports an hourly production capacity of over 7,000 pieces, with precise portion control from 0.9 to 3.3 ounces (26-93 g). The model is equipped with self-contained electrical components, including a thermal overload protector, and includes essential accessories such as rounding plates, lubricating oil, and cleaning tools for efficient maintenance. The equipment is NSF, UL, and ETL listed, approved for commercial food safety standards.
- Electrical requirements: 220V, 3-phase, 3.2A, 746W
- Construction materials: Cast iron base, impact-resistant thermoplastic covers
- Dimensions: 78.75" H x 25.5" W x 28.5" D
- Production capacity: 7,001+ pieces per hour under optimal conditions
- Weight: 880 lbs for stable operation in commercial settings
- Food safety standards: NSF, UL, ETL Listed; lead-free components
- Additional features: Adjustable pressure, head tilt, removable dough ring for sanitation
- Electrical setup: Requires 220V three-phase power supply with appropriate wiring
- Ventilation and airflow: Adequate clearance for cooling and maintenance access
- Installation space: 78.75" height minimum, stable surface for cast iron base
- Cleaning routine: Disassembly of impact covers and rounded plates for sanitation
- Integration needs: Compatible with bakery production lines requiring high capacity
What is a commercial dough divider and rounder?
A commercial dough divider and rounder is an industrial foodservice machine designed to accurately divide and shape dough portions for consistent bakery products. The Erika Record ER-10/25-RH is a professional semi-automatic model suitable for medium-volume bakery operations, installed in commercial kitchens to enhance productivity. It features precise portion control, durable construction, and automated rounding, making it ideal for high-demand environments such as bakeries, cafes, and food production facilities. With its robust build and technical specifications, it supports efficient workflow and uniform product quality across large quantities of dough.
Top Dough Divider and Rounding Equipment for Foodservice Settings
Designed for commercial bakery workflows, the ER-10/25-RH from Erika Record offers robust performance and reliability for medium-volume operations. Built with durable materials, it ensures consistent dough portioning and rounding in bakery, café, and food production environments. Its operation supports efficient, high-capacity batching, making it suitable for mid-sized foodservice facilities requiring dependable dough processing equipment.
- Operation type — suitable for medium-volume bakery production
- Kitchen type — ideal for commercial bakeries and food prep spaces
- Foodservice category — excellent for bakery and cafe environments
- Workload qualifier — supports moderate throughput workloads
- Use case — optimized for efficient dough portioning and shaping
Why Choose Erika Record ER-10/25-RH
The Erika Record ER-10/25-RH distinguishes itself through its durable cast iron construction, semi-automatic operation, and high-volume capacity, making it a reliable choice for medium-volume bakery production. Its comprehensive features including adjustable pressure, removable dough ring, and maintenance tools improve operational efficiency and sanitation. Designed for consistent performance, this model offers a precise, restaurant-ready solution for commercial dough division and rounding unmatched in durability and workflow integration.
- Compact design: Optimized footprint for bakery production areas
- Built for durability: Cast iron and impact-resistant thermoplastic components
- High output capacity: Up to 7,500 pieces per hour for busy bakeries
- Precision control features: Adjustable pressure and tilt for consistent dough handling
- Seamless workflow integration: Supports efficient batch processing and easy maintenance
