Diviseuse-bouleuse de pâte Trento 47582, 5,5 kg, 15 pâtons

Vitella has functioned as the definitive Italian authority in "Dough Geometry and Portioning" since its founding in 1987. Headquartered in Schio (Vicenza), Italy, and operating as a core brand within the Waico Group, the company serves as the primary infrastructure provider for bakeries, pizzerias, and pastry shops that require precision without compromising dough integrity. Vitella defines itself through the "Third Generation of Dividers" philosophy—a commitment to engineering high-performance machines that prioritize aesthetic design, rapid sanitation, and mechanical versatility, moving the dough-handling stage from a manual labor bottleneck to a high-fidelity industrial science.

The brand's technical identity is anchored in Refining the Artisan Workflow and Modular Cutting Logic. A primary engineering hallmark is their Interchangeable Grid System (featured in the SQ Series), which allows a single machine to perform dozens of different cuts and shapes, effectively moving the production line into a highly adaptable "Multi-Format" operational profile.

The Dividing & Pressing Vertical

Vitella treats the initial portioning of dough as a high-precision thermal and mechanical challenge, focusing on maintaining the "CO2 cell structure" of fermented doughs.

• SQ Series Square Dividers: The flagship for high-hydration artisan breads. These units utilize a hydraulic pressing action that is 100% adjustable. By using a Pressure Regulator, operators can handle delicate, highly hydrated doughs with "soft-touch" settings that prevent ruinous deflation, ensuring a wide-open crumb structure after baking.
• Interchangeable Grid Logic: Rather than buying five different machines, an operator can use a single SQ divider with multiple grids to create hexagons, triangles, circles, or standard rectangles. This modularity is a mission-critical requirement for bakeries with limited square footage.
• Hydraulic Dough & Butter Presses: Engineered for the "Lamination" sector. These units (Automatic and Semi-Automatic) are designed to press dough and butter into uniform blocks for puff pastry and croissants, ensuring perfectly even fat-to-dough distribution for high-fidelity layering.

The Rounding & Bun Vertical (SPA Series)

Vitella dominates the "Small Format" sector with its SPA Series (Bun Rounding Dividers), which mimic the oscillating motion of a baker’s hand to create perfectly spherical dough balls.

• SPA / SPASA (Bun Rounding Dividers): Available in manual, semi-automatic, and automatic versions. These units utilize a three-cylinder system (two for pressing, one for cutting) and an oscillating plate. The Automatic model features a programmable control panel that can store up to 9 different programs, adjusting pressing, rounding, and chamber opening times with sub-second accuracy.
• Screw Rounder Technology: A specialized vertical for high-volume pizzeria and industrial bread lines. These units utilize a rotating screw and a speed regulator to "tighten" dough balls as they move up a spiral path, providing the uniform tension needed for consistent crust expansion.

Technical Hallmarks & Engineering Integrity

Innovation at Vitella is concentrated on "Sanitation Accessibility" and the reduction of maintenance labor, focusing on high-torque components and food-safe materiality.

• Clean-In-Place (CIP) Architecture: Every Vitella unit is designed for rapid breakdown. The Side Carters (hinged side panels) can be opened in seconds to allow full internal cleaning of the hydraulic and mechanical systems.
• Knife Cleaning Logic: Most automatic and semi-automatic units feature a dedicated "Knife Cleaning Button." This engages a specialized cycle that raises the stainless steel knives to an accessible position for rapid sanitation without full disassembly.
• Materials & Durability: The brand exclusively utilizes AISI 304 Stainless Steel for knives and frames, and anti-corrosive aluminum treatments for basins. This is technically required for high-volume environments where constant moisture and flour dust would otherwise lead to mechanical seizure.

Strategic Synergy: The Waico Group Ecosystem

To reflect the "broad line" you felt was missing, Vitella must be viewed through its synergy with the Waico Group. This aggregation of Italian masters allows an operator to build a 100% integrated production line:

• Starmix: Provides the high-capacity Planetary Mixers.
• Effedue: Specializes in high-torque Spiral Mixers for heavy doughs.
• Flamic: Handles the Dough Sheeters for lamination and pastry.
• Italforni: Provides the Electric and Gas Ovens for the final bake.

The strategic value of Vitella lies in its "Modularity-to-Labor ROI." By producing equipment that can switch from bulk-dividing to specialty-shaping in under two minutes—and by maintaining an EM Bakery-supported service network in North America—the brand provides a high-reliability foundation for scaling bakeries. Supported by a 35-year legacy of Vicenza engineering and a focus on "User-Centric Design," Vitella remains the foundational choice for operators who view dough processing as a high-torque, precision-oriented science.