Vitella - Hydraulic Dough Divider

• Used in bakeries for portioning dough for bread, rolls, and pastries.
• Suitable for pizzerias requiring consistent dough ball sizes.
• Employed in patisseries for dividing dough for various sweet and savoury products.
• Utilised in food manufacturing facilities for high-volume dough preparation.

Typical dividing capacity

Units of this type commonly divide dough into 15 to 30 pieces per cycle.

Dough weight range

For this class of equipment, individual dough piece weights typically range from 100g to 1200g.

Operation type

Hydraulic dough dividers use hydraulic pressure for consistent and powerful dough compression and cutting.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50/60Hz, for industrial operation.

Construction material

Frames and contact parts are typically constructed from stainless steel or food-grade materials for hygiene and durability.

Throughput

Throughput varies based on operator efficiency and dough type, but units can process several batches per minute.

• What is the primary benefit of a hydraulic dough divider?

  Hydraulic dough dividers offer consistent and accurate portioning, reducing manual labour and ensuring uniform product quality across batches.

• Is this type of equipment difficult to clean?

• Can this machine handle different types of dough?

• What maintenance is typically required?

• Does this unit also round the dough?

Dough dividers and rounders are valued in bakeries for their consistency and labour savings. Buyers typically prioritize robust construction and reliable portioning accuracy when selecting used models. Industry sentiment reflects appreciation for machines that handle various dough types without jamming. Common strengths include durability of mechanical components and straightforward maintenance. Potential buyers should inspect wear on rollers and dividing mechanisms, verify motor function, and confirm spare parts availability before purchase.

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