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Innovative technology Multiple patents
AOCNO high-precision dough divider can efficiently segment toast, hamburgers, hot dogs,
and pizza dough. Vector technology metering pumps improve dividing.
Accuracy
Advanced screw vector extrusion technology and advanced dough segmentation machine achieve the most accurate cutting,
with an accuracy deviation of no more than 1%
Characteristics
Vector screw extrusion technology improves product uniformity, low maintenance rate, and maintains high-precision cutting throughout the 15 year lifespan of the machine.
Efficiency
The maximum running speed during cutting can be up to 100 cuts per minute.
Quality
No need to oil, reducing operating and cleaning costs. Efficient design, fewer moving parts, and lower
total maintenance costs. The vacuum exhaust soft extrusion technology enhances the extensibility
of the dough, expels the fermented gas, generates new gas, and enhances the bread flavor.
Model | Power （kW） | Range （g） | Number of divided dough (pcs/min) | Maximum divided weight (kg/hour) |
ACN-VE800 | 7.5 | 25-300 | 100 | 800 |
ACN-VE1200 | 9 | 30-400 | 100 | 1200 |
ACN-VE1600 | 12 | 40-500 | 100 | 1600 |
ACN-VE2400 | 15 | 100-1000 | 75 | 2400 |
ACN-VE3600 | 22 | 200-1500 | 75 | 3600 |
Innovative technology Multiple patents
AOCNO high-precision dough divider can efficiently segment toast, hamburgers, hot dogs,
and pizza dough. Vector technology metering pumps improve dividing.
Accuracy
Advanced screw vector extrusion technology and advanced dough segmentation machine achieve the most accurate cutting,
with an accuracy deviation of no more than 1%
Characteristics
Vector screw extrusion technology improves product uniformity, low maintenance rate, and maintains high-precision cutting throughout the 15 year lifespan of the machine.
Efficiency
The maximum running speed during cutting can be up to 100 cuts per minute.
Quality
No need to oil, reducing operating and cleaning costs. Efficient design, fewer moving parts, and lower
total maintenance costs. The vacuum exhaust soft extrusion technology enhances the extensibility
of the dough, expels the fermented gas, generates new gas, and enhances the bread flavor.
Model | Power （kW） | Range （g） | Number of divided dough (pcs/min) | Maximum divided weight (kg/hour) |
ACN-VE800 | 7.5 | 25-300 | 100 | 800 |
ACN-VE1200 | 9 | 30-400 | 100 | 1200 |
ACN-VE1600 | 12 | 40-500 | 100 | 1600 |
ACN-VE2400 | 15 | 100-1000 | 75 | 2400 |
ACN-VE3600 | 22 | 200-1500 | 75 | 3600 |
