Products of Vitella s.r.l.
Vitella - professional dough portioners
Vitella is an Italian company from Tuscany in the third generation. It produces dough portioners and dividers for pizzerias, and machines for bread and dough processing in bakeries.
The dough portioners from Vitella convince with a very high quality, the extraordinarily attractive design and a technology that is low-maintenance and user-friendly. An automatic Vitella dough portioner can produce up to 1800 pizza dough balls per hour. The machines thus complement our product portfolio. Because in addition to the high-quality dough kneaders from Bernardi, the dough can be divided in a Vitella dough portioner and then processed.
At Vitella, service and advice to the customer are paramount. Every purchase is always preceded by a detailed consultation. The product portfolio is comprehensive and has the right machine for every requirement: manual, semi-automatic or automatic. Vitella is already successful in 120 countries around the world. In Germany, we are the sales partner. Call us, we will be happy to advise you!
In showroom
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
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
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