The Erika Record ER-8/251-RH Semi RH 8/251 Divider/Rounder is a commercial dough divider and rounder designed for high-efficiency bakery operations. As a semi-automatic foodservice-grade equipment, it features a robust cast iron base and impact-resistant thermoplastic covers, supporting consistent batch processing of dough portions ranging from 9 to 21 ounces. Capable of producing over 7,000 pieces per hour, this model integrates a lightweight rounding plate system, an adjustable pressure head, and thermal overload protection, optimizing workflow accuracy. Its precise mechanism, including an anodized knife head and lubricating oil, ensures durable, maintenance-friendly performance suitable for high-volume bakery and food manufacturing environments. Its technical design facilitates reliable, repetitive dough dividing and rounding, making it ideal for professional bakery production lines.
Top Erika Record ER-8/251-RH Features
The ER-8/251-RH combines precise portioning with efficient rounding in a semi-automatic framework, featuring a durable cast iron base, impact-resistant covers, and an anodized knife head. Equipped with lightweight rounding plates, adjustable pressure control, and thermal overload protection, it supports high-volume bakery throughput with minimal maintenance. Interchangeable parts and included lubrication and cleaning tools simplify operation and upkeep, fitting seamlessly into commercial kitchen workflows that demand consistent dough handling. Its advanced mechanical design ensures reliable performance over extended use in bakery production settings.
- Portion Capacity: 9 to 21 oz. (255 - 595 g.) for flexible dough sizes
- Durable Material: Cast iron base with impact-resistant thermoplastic covers for longevity
- Ease of Maintenance: Interchangeable hard coat anodized knife head and included cleaning tools
- Workflow Efficiency: 4,500 to 7,500 pieces per hour production rate
- User Adjustment: Adjustable head tilt, pressure, and weight for precision control in high-volume bakery lines
Ideal for high-capacity bakery production or food manufacturing facilities seeking reliable dough portioning and rounding solutions.
Erika Record ER-8/251-RH Technical Specs
The ER-8/251-RH operates on a three-phase, 220-volt electrical system consuming 3.2 amps and approximately 7000 pieces per hour, making it suitable for commercial bakeries & food production facilities. Its construction includes a cast iron base with a lead-free enamel finish, providing exceptional durability and corrosion resistance. The unit measures 25.5 inches wide, 28.5 inches deep, and stands 78.75 inches tall, with a total weight of 880 lbs. It features a self-contained, impact-resistant thermoplastic housing, ensuring robust protection against daily industrial use. The equipment is equipped with an impact-resistant thermoplastic cover system, thermal overload protection, and an anodized knife head for enhanced longevity. Its dimensions and design facilitate seamless integration into large-scale bakery workflows, supporting continuous operation in high-volume environments. Maintenance involves disassembly for cleaning with included brushes, and lubrication via supplied oil, with electrical and safety standards compliant with UL, cETLus, and ETL certifications.
- Electrical Requirements: 220V, 3-phase, 3.2 amps, 7000+ pieces per hour
- Construction & Finish: Cast iron base, lead-free enamel coating, thermoplastic covers
- Product Dimensions & Weight: 25.5" W x 28.5" D x 78.75" H; 880 lbs total weight
- Performance Features: Adjustable pressure, head tilt, and impact-resistant components for reliability
- Maintenance Compatibility: Disassembly for cleaning with included tools, anodized knife head, lubricating oil
- Electrical Compatibility: Must connect to dedicated three-phase power supply with appropriate circuit protection
- Clearance & Ventilation: Requires adequate airflow and space for maintenance access
- Drainage & Cleaning: Accessible disassembly points and cleaning tools included for daily sanitation
- Workflow Integration: Fits into high-volume bakery lines requiring quick portioning and rounding
- Installation Considerations: Needs stable surface, proper electrical connections, and spacing for operation
What is a commercial dough divider and rounder?
A commercial dough divider and rounder is industrial equipment designed to automate the portioning and shaping of dough in bakery and food manufacturing settings. It typically features precision mechanisms capable of handling dough weights from 9 to 21 ounces, optimized for high-volume production. The Erika Record ER-8/251-RH improves efficiency with semi-automatic operation, durable construction materials, and adjustable settings, making it ideal for mid-volume bakery lines or large-scale foodservice facilities. Installed in production environments like bakery outlets or large food plants, it provides consistent dough portions and uniform rounds, which are critical for product quality and operational throughput.
Top dough divider rounder for high-volume bakery operations
High-capacity commercial bakery workflows benefit from the Erika Record ER-8/251-RH for reliable dough portioning and rounding. Built with industrial-grade materials, it offers consistent output and ease of maintenance in mid-volume food production centers. Ideal for bakery manufacturing lines needing precise dough management, it ensures efficient, uniform product processing with a durable design that simplifies operations. Erika Record ER-8/251-RH exemplifies professional-grade equipment suited for substantial bakery and foodservice throughput.
- Operation Type — high-volume bakery production lines
- Workload Qualifier — moderate throughput environments
- Foodservice Category — commercial bakeries and large kitchens
- Use Case — dough portioning and rounding in bakeries
- Workflow Integration — supports continuous high-efficiency operation
Why Choose Erika Record ER-8/251-RH
The Erika Record ER-8/251-RH stands out with its robust cast iron construction, precision adjustable features, and semi-automatic operation optimized for high-volume bread production. Its impact-resistant covers and anodized knife head ensure long-term durability, while the modular design simplifies maintenance. This model’s high hourly output and reliable performance improve bakery efficiency beyond standard division and rounding equipment, making it a superior choice for sophisticated foodservice environments.
- Built for high-volume use: Over 7,000 pieces per hour capacity
- Industrial-grade materials: Cast iron and impact-resistant thermoplastic for longevity
- Ease of operation: Adjustable pressure, head tilt, and included maintenance tools
- Compact footprint: Fits seamlessly into large bakery production lines
- Reliable and durable: Meets multiple safety and performance standards for continuous use
