Vitella - Vitella - Hydraulic Dough Divider

Applications & Use Cases

• Used in commercial bakeries for portioning dough prior to proofing or moulding.
• Suitable for high-volume production of bread rolls, pizza bases, and other baked goods.
• Utilised in patisseries and catering businesses requiring consistent dough piece weights.
• Applicable in food manufacturing facilities producing various dough-based products.

Typical Specifications

Typical capacity

For this class of equipment, units commonly divide dough into 15 to 30 pieces per cycle.

Dough weight range

Typically, hydraulic dough dividers handle individual dough piece weights from approximately 50g to 1200g, depending on the model and dividing head.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with some models accommodating 60Hz.

Operation

Hydraulic operation is standard, providing consistent and powerful dividing action.

Construction material

Frames are typically constructed from painted steel, with dough contact parts often in stainless steel for hygiene.

Footprint

For this category, dimensions typically range from 600mm to 800mm in width and depth, with a height of 1000mm to 1500mm.

Frequently Asked Questions

• What are the main advantages of a hydraulic dough divider?

  Hydraulic dough dividers offer consistent and accurate portioning, reducing manual labour and ensuring uniformity in baked products. They are generally robust and designed for continuous operation in busy bakeries.

• How do I determine the correct dough divider for my needs?

• What maintenance is typically required for a hydraulic dough divider?

• Can these dividers handle different types of dough?

• Are spare parts readily available for used units?