The Erika Record ER-11/30-A-CLASSIC Full Classic 11/30 Divider/Rounder is a commercial-grade dough divider and rounder engineered by Erika Record Baking Equipment for high-efficiency bakery operations. This fully automatic unit features a 36-part division capacity, capable of processing dough portions from 1 to 4 ounces (29–113 grams), with an hourly production rate exceeding 7,000 pieces. Its robust construction incorporates a cast iron base, impact-resistant thermoplastic covers, and Teflon-coated cutting knives, ensuring durability and precision in demanding foodservice environments. Equipped with a thermal overload protector and dual safety mechanisms, it facilitates safe, continuous operation suitable for mid-volume bakery production or restaurant settings requiring consistent dough portioning and rounding. The 34-revolution rounding cycle combines with adjustable pressure and weight controls for precise, uniform results, making it a vital component of high-volume bakery workflows.
Top Erika Record ER-11/30-A-CLASSIC Features
This fully automatic dough divider and rounder streamlines bakery production through high-capacity portioning and consistent rounding, with lightweight accessories for maintenance. Constructed with durable cast iron and impact-resistant plastic, it withstands rigorous daily use in professional kitchens. The unit’s advanced mechanisms simplify cleaning with included brush and tools, supporting efficient turnaround. Its adjustable pressure and head tilt optimize dough handling, fitting seamlessly into bakery production lines for reliable, consistent results. The robust design and integrated safety features ensure user protection and operational longevity during high-volume daily workloads.
- Full automatic division and rounding functions enhance workflow efficiency
- Constructed with cast iron and impact-resistant thermoplastic for durability
- Includes lightweight rounding plates and maintenance tools for ease of service
- Precise portion control from 1-4 oz for consistent product sizing
- Adjustable pressure, head tilt, and safety features optimize performance and safety
Ideal for commercial bakeries and high-volume foodservice applications requiring consistent dough processing.
ER-11/30-A-CLASSIC Technical Specs
The Erika Record ER-11/30-A-CLASSIC operates on a three-phase 220V electrical system, consuming approximately 5.7 amps with a power output suitable for continual use. Its self-contained, air-cooled design maintains optimal operating conditions without additional cooling requirements. Constructed from premium cast iron and thermoplastic materials, it measures 33.5 inches wide, 27 inches deep, and 64 inches high, with a total weight of 1,540 pounds. The unit includes a 34-revolution rounding cycle and features Teflon-coated cutting knives for clean, accurate cuts. Its safety systems comprise dual safety buttons, impact-resistant covers, and a thermal overload protector, ensuring secure operation. The device is finished with lead-free enamel paint, available in a commercial grey tone, and is certified by NSF, UL, and cETLus. Maintenance involves disassembly with supplied tools for regular cleaning, supported by removable entrapment rings and safety guards. This model is designed for seamless integration into bakery production lines, with a focus on durability, safety, and precision.
- Electrical Requirements: 220V, 60Hz, three-phase, 5.7 amps
- Cooling Method: Air-cooled
- Production Capacity: Over 7,000 pieces per hour
- Construction & Finish: Cast iron base with lead-free enamel paint
- Dimensions: 33.5" W x 27" D x 64" H; Weight: 1,540 lbs
- Material Safety & Maintenance: Impact-resistant thermoplastic covers, Teflon-coated knives, removable entrapment ring supported by included tools
- Energy Use: 5.7 amps, approx. 1.3 kWh/day
- Safety & Ergonomics: Double bearing drive-train, safety guards, bumper guard, head tilt
- Certifications: NSF, UL, cETLus
- Electrical Compatibility: Requires 220V, three-phase power supply for optimal operation
- Installation Space: Must have sufficient clearance around for maintenance and safety access
- Airflow & Ventilation: Adequate airflow needed to prevent overheating
- Maintenance Access: Disassembly accessible via supplied tools for routine cleaning
- Workflow Integration: Fits into high-volume bakery lines for continuous dough processing
What is a commercial dough divider and rounder
A commercial dough divider and rounder is a heavy-duty bakery equipment designed to automate the process of dividing and shaping dough into uniform portions. These units typically feature multiple division stations, precise portion control, and a rounded finish to facilitate consistent baking results in high-volume culinary environments. The Erika Record ER-11/30-A-CLASSIC Full Classic 11/30 Divider/Rounder is an industry-standard model that provides fully automatic operation, high throughput, and durable materials suitable for continuous daily use. Commonly installed in large-scale bakeries, commercial kitchens, and bakery production lines, it ensures efficient dough handling and portioning for bread, rolls, or similar baked goods, supporting improved productivity and product consistency.
Top commercial dough divider rounder for high-volume bakery production
The Erika Record ER-11/30-A-CLASSIC combines rugged construction with automatic functionality, making it ideal for bakery production lines requiring consistent dough portioning and rounding. Its reinforced cast iron frame and impact-resistant covers support long-term performance for moderate to high-volume operations. Designed for bakery kitchens, it ensures uniformity and speed, facilitating efficient workflow during continuous dough processing. Manufactured by Erika Record, model ER-11/30-A-CLASSIC caters to mid-volume bakery settings and large foodservice operations with high throughput demands.
- High-capacity operation suited for commercial bakery workflows
- Robust build ideal for sustained daily use in bakery environments
- Fully automatic division and rounding for consistent product sizing
- Optimized for moderate to busy bakery production lines
- Designed for reliable, restaurant-ready dough processing
Why Choose Erika Record ER-11/30-A-CLASSIC?
Erika Record ER-11/30-A-CLASSIC sets itself apart with a durable cast iron construction, full automation, and a high-capacity output conducive to bakery environments requiring consistent, reliable dough handling. Its integrated safety features and impact-resistant design enhance operator protection and longevity, while its precise portion controls improve product uniformity and workflow efficiency in commercial kitchens and bakery lines.
- Self-contained, high-capacity dough divider and rounder system
- Enhanced durability with cast iron frame and impact-resistant covers
- Advanced automatic operation reduces manual labor and increases throughput
- Seamless integration into bakery production lines for continuous operation
- Built with safety features and easy maintenance for daily use
