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. 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