Vitella - professional dough portioners

Rounding dividers automatic Vitella dough dividers are available in three versions: manual, semi-automatic and automatic. They facilitate the portioning of large quantities of dough. You just weigh the dough, put it in the machine, start it manually by muscle power or automatically by pressing a button and after 60-90 seconds you have perfectly shaped dough balls. The machines are suitable for doughs of different hydration. Even pizza doughs with a hydration of approx. 70% are processed perfectly. Numerous customers confirm to process Neapolitan dough (60%-70% hydration) with the Vitella machines and are very satisfied with the results. The result always depends individually on the type of flour and the dough production process. The production method of the dough can be adapted to the appliance. New: Vitella round cookers are certified by the AVPN for original Neapolitan pizza. Machine with hydraulic drive, with 2 cylinders for pressing, one cylinder for splitting and one for rounding. On the control panel, the pressing and rounding time as well as the opening time of the forming chamber can be adjusted. Push-button for cleaning the knives. It can save up to 9 different programs. Care of the machine To ensure smooth operation and, above all, a long service life of the machine, we recommend that you clean it regularly both inside and outside (see operating instructions). The stainless steel, lacquered panels, PE500 polyethylene and PETG panels can be easily cleaned with soap and water or neutral detergent, then rinsed thoroughly and dried with a soft cloth. Used materials Painted welded steel frame Painted or stainless steel cladding Tubs and heads in anodized aluminum Anticorodal MG5 Knives and grids in stainless steel 304 Inner surface of lid and presser made of food grade polyethylene PE500 Plates made of food grade polyethylene PETG Aluminum ring with electroless nickel plating All machines are supplied with a standard connection: three-phase 400 volt 50 Hz. Other voltages are available on request.All machines comply with EC directives and are manufactured in Italy. Divisions weight min in gr.  weight max in gr. capacityt in kg head diameter in mm  11 180  500  5,5  400  15  150  360  5,5  400  18  120  280  5  400  22  60  220  5  400  30  40  135  4  400  36  34  110  4  400  30s  25  90  2,7  340  52  12  40  2  340

Vitella dough divider for bakeriesWith a single machine, we offer the baker of today the possibility of making bread and rolls of the most varied shapes in a reliable and productive way. The dough divider is a fast and reliable machine that allows a dough to be divided into several pieces of the desired weight without compromising product quality.For our dough dividers or automatic presses for butter, the control panels are available in two versions. The semi-automatic version is suitable for those who want to work traditionally with a completely electromechanical handling. The automatic version is suitable for those who want a constant result in the work cycles and ease of use. With the same machine characteristics, it is possible to combine 3 different shape and subdivision types. Finding the ideal machine for your work has never been easier. We have studied your work in depth to support you with simple and practical solutions. That's why we have designed every millimetre of the machine, inside and out, to be perfect for you: perfect in terms of ease of use, assembly, choice of materials, safety and cleaning speed.Materials used Painted welded steel frame Panels in lacquered or stainless steelTrays and heads in anodised aluminium Anticorodal MG5Knives and grids in 304 stainless steelLid interior and presser in food-grade polyethylene PE500Plates in food-grade polyethylene PETG Ring in aluminium with electroless nickel platingElectrical connection All machines are supplied with a standard connection: Three-phase current 400 volts 50 Hz. Other voltages are available on request. Care of the machine To ensure smooth operation and, above all, a long service life of the machine, we recommend that it be cleaned regularly, both inside and out (see operating instructions). The stainless steel, the painted claddings, the PE500 polyethylene and the PETG panels can be easily cleaned with soap and water or neutral detergent and then rinsed thoroughly and dried with a soft cloth. Manual, semi-automatic and automatic versions available.

Dough divider and press from Vitella for bakeries With this machine, which can divide and press doughs precisely, we offer today's bakers the possibility of creating bread and rolls of the most varied shapes reliably and productively. The dough divider is a fast and reliable machine that can divide a dough into several pieces of the desired weight without affecting the product quality. For our dough dividers or automatic presses for butter, the control panels are available in two versions. The semi-automatic version is suitable for those who want to work traditionally with a completely electromechanical handling. The automatic version is suitable for those who want a constant result in the work cycles and ease of use. With the same machine characteristics, it is possible to combine 3 different shape and subdivision types. Finding the ideal machine for your work has never been easier. We have studied your work in depth to support you with simple and practical solutions. That's why we have designed every millimetre of the machine, inside and out, to be perfect for you: perfect in terms of ease of use, assembly, choice of materials, safety and cleaning speed. With a practical and fast system that does not compromise the product's characteristics, it is possible to use different moulding grids, giving numerous division possibilities with one and the same machine. Materials used Painted welded steel frame Panels in painted or stainless steel  Trays and heads in anodised aluminium Anticorodal MG5 Knives and grids in stainless steel 304 Lid interior and presser in food-grade polyethylene PE500 Plates in food-grade polyethylene PETG Ring in aluminium with electroless nickel plating Electrical connection  All machines are supplied with a standard connection: Three-phase current 400 volts 50 Hz. Other voltages are available on request. Care of the machine To ensure smooth operation and, above all, a long service life of the machine, we recommend that it be cleaned regularly, both inside and out (see operating instructions). The stainless steel, the painted claddings, the PE500 polyethylene and the PETG panels can be easily cleaned with soap and water or neutral detergent and then rinsed thoroughly and dried with a soft cloth. Manual, semi-automatic and automatic versions available.

Bun rounding divider manual Vitella dough dividers are available in three versions: manual, semi-automatic and automatic. They facilitate the portioning of large quantities of dough. You just weigh the dough, put it in the machine, start it manually by muscle power or automatically by pressing a button and after 60-90 seconds you have perfectly shaped dough balls. The machines are suitable for doughs of different hydration. Even pizza doughs with a hydration of approx. 70% are processed perfectly. Numerous customers confirm to process Neapolitan dough (60%-70% hydration) with the Vitella machines and are very satisfied with the results. The result always depends individually on the type of flour and the dough production process. The production method of the dough can be adapted to the appliance. New: Vitella round cookers are certified by the AVPN for original Neapolitan pizza. Translated with www.DeepL.com/Translator (free version)Mechanically driven machine. The phase for pressing, dividing and final rounding is done by means of levers, while the forming chamber is adjusted by means of a control lever with numbered scale. The machine is supplied with 3 plates. Machine maintenance In order to ensure smooth operation and, above all, a long service life of the machine, we recommend that it be cleaned regularly, both inside and out (see operating instructions). The stainless steel, the painted linings, the PE500 polyethylene and the PETG plates can be easily cleaned with water and soap or neutral detergent, then rinsed thoroughly and dried with a soft cloth. Used materials Painted welded steel frame Painted or stainless steel cladding Tubs and heads in anodized aluminum Anticorodal MG5 Knives and grids in stainless steel 304 Inner surface of lid and presser made of food grade polyethylene PE500 Plates made of food grade polyethylene PETG Aluminum ring with electroless nickel plating Electrical connection All machines are supplied with a standard connection: 400 Volt 50 Hz three-phase current. Other voltages are available on request.All machines comply with EC directives and are manufactured in Italy. Divisions Weight min in gr.  Weight max in gr. Capacity in kg Diameter in mm  11 180  500  5,5  400  15  150  360  5,5  400  18  120  280  5  400  22  60  220  5  400  30  40  135  4  400  36  34  110  4  400  30  25  90  2,7  340  52  12  40  2  340  

Vitella round kneader: All-rounder for round dough portionsThe round kneader with auger is the practical all-rounder for preparing round portions of dough. With this round kneader, there is great flexibility in the preparation of round doughs. The Vitella machine has an inverter-controlled motor. With this system, the speed setting is regulated and the cycle can be adapted to different types of dough, even with high hydration.Dough portion grammage: min. 50g, max. 1000gCan be used with all Vitella dough dividers.(AC1000)

Semi-automatic circular moulder Vitella dough dividers are available in three versions: manual, semi-automatic and automatic. They facilitate the portioning of large quantities of dough. You just weigh the dough, put it in the machine, start it manually by muscle power or automatically by pressing a button and after 60-90 seconds you have perfectly shaped dough balls. The machines are suitable for doughs of different hydration. Even pizza doughs with a hydration of approx. 70% are processed perfectly. Numerous customers confirm to process Neapolitan dough (60%-70% hydration) with the Vitella machines and are very satisfied with the results. The result always depends individually on the type of flour and the dough production process. The production method of the dough can be adapted to the appliance. New: Vitella round cookers are certified by the AVPN for original Neapolitan pizza. Translated with www.DeepL.com/Translator (free version)Machine with hydraulic drive, with 2 cylinders for pressing and one cylinder for dividing. The pressing time and the opening time of the forming chamber can be set on the control panel. The rounding is performed with a lever. Push button for cleaning the knives. Up to 9 different programs can be stored. Care of the machine To ensure smooth operation and, above all, a long service life of the machine, we recommend that you clean it regularly both inside and outside (see operating instructions). The stainless steel, lacquered panels, PE500 polyethylene and PETG panels can be easily cleaned with soap and water or neutral detergent, then rinsed thoroughly and dried with a soft cloth. Used materials Painted welded steel frame Painted or stainless steel cladding Tubs and heads in anodized aluminum Anticorodal MG5 Knives and grids in stainless steel 304 Inner surface of lid and presser made of food grade polyethylene PE500 Plates made of food grade polyethylene PETG Aluminum ring with electroless nickel plating Electrical connection All machines are supplied with a standard connection: three-phase 400 volt 50 Hz. Other voltages are available on request.All machines comply with EC directives and are manufactured in Italy. Divisions weight min in gr.  weight max in gr. capacityt in kg head diameter in mm  11 180  500  5,5  400  15  150  360  5,5  400  18  120  280  5  400  22  60  220  5  400  30  40  135  4  400  36  34  110  4  400  30s  25  90  2,7  340  52  12  40  2  340