Vitella Conical Rounder: The Test
December 8, 2023 Julia Haberecht
Ratgeber
Ratgeber
Test: Shaping Pizza Balls with the Vitella
There is one machine that conjures up perfect pizza balls in seconds. Naturally, it comes from Italy and remains unmatched by various far-eastern competing products. The shapers from Vitella are very popular among restaurateurs and bakers. In this photo series, we show how the shapers work.
For the perfect pizza balls, Vitella offers several adjustment options on the machine. First, the perfect setting for your own dough must be found. That's why we offer our customers a testing opportunity in our show kitchen. That’s also where the not entirely professional, but informative pictures come from.
Here's how it works:
First, our testers weigh their brought dough and distribute it evenly on the 15-ball plate from Vitella. Vitella offers various plates for many different ball sizes. In our case, 15 balls per shaping process. The plate is pushed into the shaper until it locks in place. Fold down the viewing window and press the start button. But first, we set three values: the top pressing pressure, the bottom pressing pressure, and the duration of the shaping process. In our photo series, you can see how we approach the perfect pizza ball through minimal adjustment of these values and eventually achieve it.
Several factors play into the perfect setting: How fresh is the dough? Can it go into the machine right after kneading? That’s the ideal case. If not, how long was the bulk fermentation? How much hydration does the dough have? This is especially important for the pressing pressure. And finally, how many seconds does the shaper need for the balls to be completely sealed at the bottom? In our case, after several tries, shaping takes exactly 15 seconds. Our guests were very satisfied with the Vitella and the pizza balls the machine shaped from their dough.
Skip product gallery
Related products
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. New: Vitella round cookers are certified by the AVPN for original Neapolitan pizza. 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. New: Vitella round cookers are certified by the AVPN for original Neapolitan pizza. 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. New: Vitella round cookers are certified by the AVPN for original Neapolitan pizza. 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
Dough divider and press from Vitella for bakeries With this machine, which can divide and press doughs precisely, we offer today's bakers the possibility of creating bread and rolls of the most varied shapes reliably and productively. The dough divider is a fast and reliable machine that can divide a dough into several pieces of the desired weight without affecting the product quality. For our dough dividers or automatic presses for butter, the control panels are available in two versions. The semi-automatic version is suitable for those who want to work traditionally with a completely electromechanical handling. The automatic version is suitable for those who want a constant result in the work cycles and ease of use. With the same machine characteristics, it is possible to combine 3 different shape and subdivision types. Finding the ideal machine for your work has never been easier. We have studied your work in depth to support you with simple and practical solutions. That's why we have designed every millimetre of the machine, inside and out, to be perfect for you: perfect in terms of ease of use, assembly, choice of materials, safety and cleaning speed. With a practical and fast system that does not compromise the product's characteristics, it is possible to use different moulding grids, giving numerous division possibilities with one and the same machine. Materials used Painted welded steel frame Panels in painted or stainless steel Trays and heads in anodised aluminium Anticorodal MG5 Knives and grids in stainless steel 304 Lid interior and presser in food-grade polyethylene PE500 Plates in food-grade polyethylene PETG Ring in aluminium with electroless nickel plating Electrical connection All machines are supplied with a standard connection: Three-phase current 400 volts 50 Hz. Other voltages are available on request. Care of the machine 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 claddings, the PE500 polyethylene and the PETG panels can be easily cleaned with soap and water or neutral detergent and then rinsed thoroughly and dried with a soft cloth. Manual, semi-automatic and automatic versions available.
Vitella round kneader: All-rounder for round dough portionsThe round kneader with auger is the practical all-rounder for preparing round portions of dough. With this round kneader, there is great flexibility in the preparation of round doughs. The Vitella machine has an inverter-controlled motor. With this system, the speed setting is regulated and the cycle can be adapted to different types of dough, even with high hydration.Dough portion grammage: min. 50g, max. 1000gCan be used with all Vitella dough dividers.(AC1000)