The Erika Record ER-9/20-A-CLASSIC Full Classic 9/20 Divider/Rounder is a fully automatic commercial dough divider and rounder designed for high-volume bakery and foodservice operations. This precision equipment features a 36-part capacity, handling dough portions ranging from 0.74 to 2.5 ounces (21-70 grams), making it ideal for consistent scaling. Capable of producing up to 10,800 pieces per hour depending on operational flow, it employs a double bearing rounding drive-train and Teflon-coated cutting knives for durability and precision. Its 34-revolution rounding cycle ensures uniform dough ball shaping, suitable for large-scale bread, bun, or pastry production. Constructed with a cast iron base and impact-resistant thermoplastic covers, the model meets rigorous industry standards for performance and sanitation in commercial kitchens.
Top Erika Record ER-9/20-A-CLASSIC Features
The ER-9/20-A-CLASSIC integrates advanced automatic operation with high-capacity production, designed for bakery and foodservice settings requiring consistent dough shaping. Its lightweight rounding plates and lubricating oil facilitate quick maintenance, while the adjustable pressure and weight enhance control for varied dough types. Engineered for ease of cleaning and durable daily use, it supports efficient workflow integration within busy baking environments.
- High-capacity output: Up to 10,800 pieces per hour for large-volume production
- Robust construction: Cast iron base with impact-resistant thermoplastic covers
- Precision cutting knives: Teflon coated for durability and clean cuts
- Ease of maintenance: Includes cleaning and installation toolkit with wrenches and brush
- Adjustable features: Pressure, weight, and head tilt for versatile dough handling
Best suited for high-volume bakery production or commercial kitchens needing consistent dough dividers and rounders.
ER-9/20-A-CLASSIC Technical Specs
The Erika Record ER-9/20-A-CLASSIC Full Classic Dough Divider and Rounder operates on a 220V, 60Hz power supply with a three-phase configuration drawing approximately 5.7 amps. Its self-contained system includes thermal overload protection for safe operation. The unit measures 32 inches in width, 29.5 inches in depth, and 61 inches in height, with a weight of 1,540 pounds, ensuring stability in a commercial setting. Its construction features lead-free, NSF-listed, and UL-certified components, with a durable enamel finish available in standard colors. The design incorporates a cast iron base, impact-resistant thermoplastic covers, and Teflon-coated knives for enhanced longevity. Capable of producing up to 7,001 pieces per hour, it handles dough portions from 0.74 oz to 2.5 oz, ideal for bread, buns, and pastry applications. Maintenance utilizes included cleaning brushes, wrenches, and lubricating oil, with disassembly for cleaning and parts replacement straightforward for operational efficiency.
- Electrical requirements: 220V/60Hz/3-phase, 5.7 amps, 1.5 kW
- Production capacity: Up to 7,001 dough portions per hour
- Construction materials: Cast iron base, impact-resistant thermoplastic covers
- Cleaning and servicing: Includes tool kit, disassembly is straightforward
- Dimensions and weight: 32" W x 29.5" D x 61" H, 1,540 lbs
- Certifications: NSF, UL, cETLus, ETL listed for sanitation and safety
- Electrical compatibility: Requires 220V, 60Hz power supply for stable operation
- Installation clearance: Adequate airflow around ventilation openings recommended
- Space considerations: Fits in standard bakery or kitchen prep areas
- Drainage & cleanup: Easy access for routine cleaning, disassembly support
- Operational safety: Dual safety buttons, thermal overload, safety guards
What is a commercial dough divider and rounder?
A commercial dough divider and rounder is a machine designed to precisely portion and shape dough for bakery production. The ER-9/20-A-CLASSIC by Erika Record is a fully automatic, high-capacity model capable of handling large batches with consistency. Equipped with 36 parts, it portions dough from 0.74 to 2.5 ounces and shapes each piece into uniform balls, suitable for bread, buns, and pastry applications. Installed in large bakery facilities or high-volume foodservice kitchens, it supports efficient workflow and consistent product quality, making it ideal for mid-volume operations focused on speed, precision, and sanitation standards.
Top commercial dough divider rounder for high-volume bakery operations
This full-size commercial dough divider and rounder by Erika Record ER-9/20-A-CLASSIC offers robust performance and high efficiency, ideal for bakery chains, large-scale foodservice kitchens, and bread production facilities. Its durable construction, automated operation, and precise dough handling make it suitable for continuous use in busy environments focused on volume and consistency.
- Operation type — high-volume bakery production environments
- Workload qualifier — moderate throughput for commercial kitchens
- Foodservice category — large bakery and pastry facilities
- Application — consistent dough portioning and shaping
- Best for — efficient, uniform dough ball production at scale
Why Choose Erika Record ER-9/20-A-CLASSIC?
Erika Record ER-9/20-A-CLASSIC stands out with its fully automatic operation, durable construction, and ability to produce large quantities of uniform dough pieces efficiently. Its impact-resistant design, safety features, and easy maintenance provide a significant operational advantage compared to standard manual or semi-automatic systems, enhancing sanitation and product consistency in demanding commercial environments.
- Fully automated operation: reduces manual handling and labor hours
- Heavy-duty build: cast iron base with shatter-proof thermoplastic covers
- High-capacity output: up to 10,800 items per hour for optimized throughput
- Durable components: Teflon coated knives and heavy-gauge materials
- Safety and sanitation: dual safety buttons, safety guards, and NSF listing
