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As far as volume goes, we are rolling maybe 100 on a slow night to 2 times that on a busy night, which isn’t really the end of the world with a couple people rolling but I am usually doing dough when we are already tired after the shift so I’m trying to find a way to make it a little easier for us. I know there is a bit of cleanup involved with a rounder but the dishwasher can just take care of that so it doesn’t add to my workload that much.
You are not doing enough volume for the rounder to save you any time or money. I don’t know what your batch size is but for us 100 doughballs, assuming a mix of sizes, would have been about three batches. One reasonably fast worker could do that in an hour. By the time you add setting up and tearing down using the machine will not save any time.
What we eventually did was take the dough job out of the regular prep cycle and made it separate job for which we paid piece rate per batch. We put a chart on the bulletin board and the “dough guy” would come in with his own key and make the required number of batches. Over the years some of them chose to do it late at night, others came in early in the morning. With the piece rate the ones that were fast made really good money. Slower guys ended up about where we were anyway paying the cooks to do it on shift.
Some years a couple of cooks would take on that extra opportunity for some $$. Other years we had someone who just did it as a side job. We had one guy that did it for about three years coming in at 4AM after his other job.
We also sometimes had a dough guy do the job on the 4 biggest days of the week and regular cooks do in the afternoon slow time the other days.
A dough divider is quickly becoming a staple in many kitchens of restaurants and bakeries everywhere. Through automation, chefs can save money to invest in other areas of the business, such as hiring a front-of-house employee or purchasing other pieces of equipment central to their operations. This appliance can do a lot in a little time, and that’s what makes it so invaluable and most definitely worth the investment.
Is your kitchen ready for a dough divider? If you can say yes to any of the four statements below, you will benefit from adding this component.
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Do you create many of the same items over and over? Muffins, biscuits, pizzas — all these goods require you to do one task repeatedly: form and roll individual balls of dough. Since this can be a time-consuming process, you may be tempted to hire an employee to handle this step.
The only problem? You need them to perfect their technique, make sure the weight of each dough portion is correct and stay on schedule. For a less experienced employee, this is a difficult task, but a dough divider handles it with ease.
If you hire an employee to help with dough production, be prepared: They cost more than their hourly wage. You need to think about paid time off, sick leave and other benefits. What if you could automate this task?
A dough divider does just that, saving you both money and time.
Do you want a higher level of control over the quality output from your kitchen? Since a dough divider creates uniform balls of dough down to the fraction of an ounce, you can rest assured that every product you create is the same.
A dough divider can help get your restaurant or bakery to stand out in the community with its own taste, style and texture of food. Once you’ve perfected the size, weight and proportion of every smaller dough sample, this machine can help you recreate those measurements time and again. When customers visit your establishment, they will know what to expect in terms of taste. When they come back for more, they won’t be disappointed.
A dough divider is an effective, efficient addition to your everyday operations. When you’re looking for quality, affordable machines, Dough Tech can supply the exactly what you need.
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