The dough divider is a very useful tool for pizzerias and artisanal workshops as it makes work easier and significantly reduces dough dividing times. The hopper can hold up to approximately 30 kg of dough and the desired weight can be set from 20 to 300 grams. The portion weight is selected via a photocell that measures the distance between the dough exiting the cone and the cutting blade, with pinpoint adjustment and a margin of error of +/- 5 g. Two cones are included: a small one for 20/150 gram portions and a large one for 150/300 grams. For optimal use, the dough should have a hydration level of approximately 50 to 75%. The dough divider is very sturdy and easy to clean. The funnel, blade, and internal spiral can be removed using convenient handwheels. Available in 220 or 400 volt versions, with or without a support trolley.