ApprenticesOctober 2026
Daniel and Charlie complete Level 3
Daniel Evans and Charlie Bell have completed their Level 3 Advanced Engineering Apprenticeships, following their Level 2 Practical Engineering Apprenticeships.
Read the story →Manufactured in the United Kingdom
UK-built Divider Moulders
Heavy-duty dough dividing and rounding for high-volume bakeries.
DIMO S4–6 rows
DIMO XL6–14 rows
DIMO4–12 rows
28–350 gDough portioning
36,000Pieces per hour max
±1–3 gWeight accuracy
60–70%*Dough water content
How can we help today?
01Divider Moulder →
I need a new machine
Specifications, configuration options and an output calculator for your product.
02Spare Parts →I need spare parts
Pistons, Ram Assemblies, moulding drums and cells – held in stock for immediate delivery.
03Support →My machine needs help
Troubleshooting, maintenance schedule and a direct line to the engineers who build it.
Why choose us?
Engineered and
built in the UK
PJ Innovations manufactures heavy-duty volumetric Divider Moulders in our own UK machine shop. Portion dough from 28 g to 350 g at up to 36,000 pieces per hour, with full engineering support and spare parts for bakeries worldwide.
- Proven track record: trusted by leading bakeries for dependable, heavy-duty performance.
- In-house design: continuous research and development on a single, focused product.
- Spares on the shelf: a large inventory of parts ready for immediate delivery worldwide.
- Real support: in-depth training and over-the-phone help from the engineers themselves.
The machine
The PJI
Divider Moulder
One heavy-duty machine, configured to your dough, your weights and your line.
3D model: drag to rotate, pinch or scroll to zoom
Trusted by leading bakeries
Our clients
New for 2026
The complete
technical manual
Every assembly, part number and maintenance step for your PJI Divider Moulder, with full reference drawings. Request your free digital copy and keep it to hand on the bakery floor.
Built for
your product line
Installs to new or existing production lines and handles most doughs with a water content of 60–70%*, dependent on protein levels and flour quality.
- Pizza
- Pita
- Tortilla
- Naan
- Subs
- Rolls
- Bagels
From the workshop
Latest news
Apprentices
On siteJune 2026
On the road to Modena
Toby travelled to Modena, in northern Italy, to install one of our machines. Here is some of the scenery he saw along the way.
Read the story →
PrecisionSeptember 2026
Perfect dough balls, every time
Replacement moulding cells are now available individually, keeping every piece round, smooth and on weight without replacing the whole drum.
Read the story →