Commercially produced rolls

A dough pump is ideal for high-speed production of buns with uniform density.

Dough Pump


What is a Dough Pump?

A dough pump is designed as a regulator of dough flow, from the mixer area to downstream dividers, or forming equipment. The dough pump is ideal for high-speed production of buns, pizza crust, flour tortillas and more. A pair of augers gradually moves the dough through an outlet at the base of the dough pump, or hopper.

The dough can then be moved onto transfer conveyors or through a pipe for delivery to the divider. The action of the augers in the dough pump is used to homogenize and degas the dough during transport, which supplies a dough of a more uniform density to the divider.

When handling dough transfer equipment, there are several points to keep in mind:

1) The potential for cross-contamination should be minimized when handling several varieties of dough through one plant.

2) Care should be taken when handling difficult doughs such as wet and sticky doughs. Using excessive dusting flour, oiling of the conveyors and hoppers or skinning the dough by warm air circulation systems can modify the dough to suit the handling system.

3) Transfer times between mixer and divider should be controlled just right for different varieties of doughs.

4) Hoppers should be designed to let dough flow evenly across their section without the risk of dough “eddy” causing some dough to age excessively in the hopper.