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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!
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.
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.
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.
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