{"product_id":"american-baking-systems-abshdd-16-16-part-hydraulic-dough-divider-35-lb-capacity-teflon-coated-cutting-head-four-locking-casters","title":"American Baking Systems ABSHDD-16 16-Part Hydraulic Dough Divider, 35 Lb Capacity, Teflon-Coated Cutting Head, Four Locking Casters","description":"\u003cp\u003eThe American Baking Systems ABSHDD-16 is a 16-part hydraulic dough divider built for artisan bakeries, pizzerias, and roll shops that need to scale dough pieces fast, accurately, and consistently across long production runs. Load up to 35 pounds of dough into the cast aluminum bowl, close the spring-assisted locking cover, and the enclosed hydraulic system presses and cuts the mass into 16 evenly weighted pieces in a single stroke. Piece weights are dialed in by how much dough you load, with a scaling range from 125 to 1,000 grams (4.5 to 35 oz) per section, so the same machine handles dinner rolls, hamburger buns, ciabatta portions, and pizza dough balls without swapping parts.\u003c\/p\u003e\n\n\u003ch3\u003eTeflon-Coated Cutting Head with Quick-Change Segments\u003c\/h3\u003e\n\u003cp\u003eThe Teflon-coated cutting head releases sticky, high-hydration doughs cleanly instead of tearing them, which matters when you are portioning ciabatta, focaccia, or enriched brioche where surface damage shows in the finished bake. Stainless steel knives stay sharp through daily use, and each dividing segment can be replaced individually as a quick-change part — so a bent knife or worn segment becomes a five-minute fix, not a service call that takes the divider out of rotation for a week.\u003c\/p\u003e\n\n\u003ch3\u003eFully Enclosed 66 dB Hydraulic System with Sanitary Separation\u003c\/h3\u003e\n\u003cp\u003eThe hydraulic pump and motor are totally enclosed and run at just 66 decibels, quiet enough to sit in an open bakery or the back of a restaurant kitchen without drowning out line communication. A hand-operated valve controls degassing and cutting in one motion, letting the operator press the dough down, release trapped gas, and fire the knives without touching an electrical control. A dedicated sanitary panel separates the cutting head and knives from the hydraulic system, so you can wash down the food-contact zone aggressively without contaminating the hydraulic components or chasing oil leaks into the dough area.\u003c\/p\u003e\n\n\u003ch3\u003eWelded Steel Frame with Stainless Panels and Locking Casters\u003c\/h3\u003e\n\u003cp\u003eThe frame is solid welded steel finished in NSF epoxy paint, with stainless steel body panels wrapping the exterior for a sanitary, wipe-down-clean surface that resists flour dust and dough residue buildup. Four locking casters let you roll the divider into position next to the mixer or rounder during production and lock it down solid when it is time to cut — so the unit stays put under the full force of each hydraulic stroke. Automatic over-current protection with automatic reset shuts the motor down before a jammed batch damages the pump, and an emergency stop is within easy reach for the operator.\u003c\/p\u003e\n\n\u003cp\u003eThe ABSHDD-16 runs on 208-220V, 3-phase, 60 Hz power through a 15 amp slow-blow breaker, with a 6-foot cord and NEMA L15-20P plug. A single-phase electrical configuration is available for locations without 3-phase service, and optional round dough tubs and a tub rack let you stage pressed batches off to the side. The divider complies with UL 763 and NSF-8 standards.\u003c\/p\u003e","brand":"American Baking Systems","offers":[{"title":"Default Title","offer_id":51177634038045,"sku":"ABFHDD-16","price":12226.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/41128_ABSHDD-16_Brochure.jpg?v=1779143445","url":"https:\/\/thechefstore.com\/products\/american-baking-systems-abshdd-16-16-part-hydraulic-dough-divider-35-lb-capacity-teflon-coated-cutting-head-four-locking-casters","provider":"TheChefStore.Com","version":"1.0","type":"link"}