Proven in Production for Over Two Decades, Now Refined Further
For more than two decades, our Calybra divider has proven Artezen’s oil-free dividing principle in bakeries worldwide—delivering consistent results across a wide range of products: wheat and mixed breads, high-rye doughs, enriched doughs, pastry, pizza applications, and gluten-free processes
How it works
Calybra combines vacuum-assisted pre-filling of the main cylinder with precise volumetric portioning to support consistent scaling. Settings can be adjusted to suit different dough characteristics—helping preserve structure in softer doughs while providing the control needed for stronger doughs.
Why oil is a problem in traditional dividers
Many dividers use oiling systems to lubricate moving parts and help prevent corrosion. Over time, this can create recurring consumable costs, add cleaning effort, and increase the risk of unwanted oil contact with product. As machines wear, accuracy can drift and parts may require refurbishment.
How oil-free dividing is possible
Calybra enables oil-free operation through a combination of high-grade stainless steel and engineered polymers in key areas—eliminating the need for divider oil while supporting hygienic operation. Product-contact components are designed for long-term durability and consistent performance.
Refined into today’s versatile platform
Over the last decade, Calybra has been systematically enhanced based on real bakery feedback. These upgrades are bundled into the Calybra True Weight System—a mature, versatile platform built to handle a broad range of dough types and production demands with stable performance, repeatable weight consistency, and reduced daily maintenance.
Your advantages
No divider oil: Lower consumable costs and a cleaner production environment
Consistent scaling: Reliable results across a broad range of dough types
Lower maintenance: Easier cleaning and fewer oil-related tasks and wear
Proven longevity: Refined through decades of real-world production use
