The Erika Record ER-EA4/41-RH/RD Easy 4/41 RH Divider/Rounder is a commercial-grade dough dividing and rounding machine engineered for high-efficiency bakery production. As a semi-automatic food equipment unit, it features a robust cast iron base with a lead-free enamel finish, designed to streamline bread dough processing with precise portion control. Capable of producing up to 8,500 pieces per hour depending on operator flow, this model handles weights from 1.4 to 4.3 ounces (40 to 121 grams) and is suitable for mid-volume bakery settings. Its technical architecture includes a double bearing rounding drive-train, impact-resistant thermoplastic covers, and a thermal overload protector, ensuring durability and consistent operation in demanding commercial environments.
Top Erika Record ER-EA4/41-RH/RD Features
The Erika Record ER-EA4/41-RH/RD Dough Divider Rounder offers advanced performance through its semi-automatic operation, high hourly capacity, and precise portion control. It includes lightweight rounding plates, an adjustable pressure head, and easy-to-maintain lubrication components. Designed for bakery production lines, it facilitates rapid dough rounding and dividing workflows, suitable for medium throughput in commercial kitchens. The equipment’s modular components, such as interchangeable knife heads and safety features, support efficient cleaning and setup, making it ideal for bakeries seeking reliable, restaurant-ready automation.
- Capacity: Handles 1.4 - 4.3 oz dough portions at 8,500 pieces/hour
- Durable Construction: Cast iron base with impact-resistant thermoplastic covers
- Ease of Maintenance: Includes cleaning toolkit and lubrication oil
- Optimized Workflow: Interchangeable rounding plates for different dough sizes
- Operational Reliability: Dual safety button operation with thermal overload protection
Designed for commercial bakery production requiring rapid dough portioning and rounding
Erika Record ER-EA4/41-RH/RD Technical Specs
The Erika Record ER-EA4/41-RH/RD dough divider and rounder operates on a 220V, 60Hz, three-phase electrical supply with an 4-amp power draw, making it well-suited for commercial foodservice environments. Its stainless steel, cast iron, and anodized knife head construction enhance durability and sanitation, with a finished height of 60 inches, width of 26.75 inches, and depth of 31 inches. Capable of producing approximately 7,001 pieces per hour, it is designed to handle dough weights from 1.4 to 4.3 ounces. The unit includes safety features like impact-resistant covers, a thermal overload protector, and a removable dough entrapment ring to facilitate cleaning. Certified by multiple safety agencies, it supports efficient workflow with minimal downtime and conforms to safety and sanitation standards.
- Electrical Requirements: 220V, 60Hz, three-phase, 4 amps
- Construction & Finish: Cast iron base, lead-free enamel exterior
- Production Capacity: Approximately 7,001 pieces per hour
- Dimensions & Weight: 60" high, 26.75" wide, 31" deep, weighs 946 lbs
- Materials & Safety: Impact-resistant thermoplastic covers, safety button operation, cETLus, ETL, NSF listed
- Cleaning & Maintenance: Includes lubricating oil, cleaning brush, and installation toolkit
- Electrical Compatibility: Must be connected to 220V three-phase power supply
- Ventilation & Airflow: Requires adequate clearance for cooling and maintenance access
- Installation Space: Fits in mid-sized bakery workstations with sufficient room for operation
- Maintenance Access: Side panels and removable covers enable straightforward cleaning
- Workflow Integration: Compatible with standard dough batches, supports high-volume output
What is a commercial dough divider and rounder
A commercial dough divider and rounder is a specialized bakery machine designed to accurately portion and shape dough in high-volume baking environments. These units, such as the Erika Record ER-EA4/41-RH/RD, typically feature semi-automatic operation and high production throughput, often producing thousands of dough portions per hour. Installed within bakery production lines, they enable consistent product sizing, uniform rounding, and efficient workflow, making them ideal for mid-sized bakeries, cafes, and restaurants that require reliable automation for bread, roll, or bun manufacturing.
Top commercial dough divider and rounder for bakery operations
The Erika Record ER-EA4/41-RH/RD offers durable construction, precise portioning, and high throughput suitable for bakery production lines. Designed for medium-volume applications, it facilitates rapid dough dividing and rounding, supporting efficient high-volume baking environments like commercial kitchens and bakery facilities. Erika Record's model ER-EA4/41-RH/RD ensures consistent product quality with restaurant-ready reliability.
- Operation Type — tailored for mid-volume bakery production facilities
- Kitchen Type — optimized for commercial bakery settings
- Foodservice Category — ideal for bread and baked goods manufacturing
- Workload Qualifier — supports moderate throughput demands
- Use Case — streamlined dough portioning and rounding in bakery workflows
Why Choose Erika Record ER-EA4/41-RH/RD
Erika Record ER-EA4/41-RH/RD stands out with its robust cast iron frame, precision engineering, and user-friendly features like interchangeable plates and safety mechanisms. Unlike competitors, its combination of durability, high-capacity output, and ease of maintenance ensures long-term reliability in commercial baking environments, enhancing operational efficiency and product consistency.
- Self-contained design for reliable, restaurant-ready operation
- Heavy-duty materials reduce downtime and maintenance
- Precise portion control supports consistent product outputs
- Modular components simplify cleaning and setup
- Optimized for high-volume bakery workflows with robust safety features
