



Precision Portioning for High-Volume Production
The Rasbake BM-36S is engineered to deliver maximum output in a compact vertical footprint. By processing 36 dough pieces per cycle in as little as 10 seconds, this semi-automatic unit provides the extreme uniformity required for premium smaller-portion breads and pastries, ranging from 20g up to 70g.
The Rasbake BM-36S Semi-Automatic Divider & Rounder is the high-capacity companion to the BM series, specifically optimized for smaller, precision portions. Utilizing a 36-piece matrix, it streamlines the production of slider buns, dinner rolls, and specialty pastries by combining dividing and rounding into one rapid 10-to-13-second operation. The minimal industrial silhouette conceals a high-performance 0.75 kW drive system and CNC-precision internals designed to withstand the rigors of a continuous production environment while maintaining the refined aesthetic expected of a high-end professional operation.
| External Dimensions | 740 x 570 x 2100 mm |
| Capacity | 36 pieces per cycle |
| Cycle Time | 10 – 13 seconds |
| Dough Weight Range | 20 – 70 g / piece |
| Power Requirements | 0.75 kW | 220V or 380V (50Hz) |
| Weight | 330 kg |
▸ High-Volume 36-Piece Matrix
Designed to maximize throughput by portioning 36 pieces simultaneously, making it the ideal choice for bakeries with high-demand small-roll production.
▸ CNC-Machined Reliability
Critical internal components are manufactured using high-precision CNC tools to ensure superior equipment performance, low maintenance, and long-term durability.
▸ Precise Small-Portion Control
Specifically calibrated for the 20–70g weight range, ensuring every piece meets strict weight and shape uniformity standards for artisan-quality results.
▸ Vertical Efficiency
The space-saving design provides a massive capacity without requiring a large floor footprint, allowing for versatile placement in diverse kitchen layouts.
Purpose-built for high-output bakeries, catering operations, and specialty pastry shops that require fast, uniform portioning of smaller dough items with minimal manual labor.
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