{"id":3266,"date":"2022-05-05T12:17:57","date_gmt":"2022-05-05T10:17:57","guid":{"rendered":"https:\/\/bagmasz.com\/?p=3266"},"modified":"2023-10-20T15:31:26","modified_gmt":"2023-10-20T13:31:26","slug":"zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach","status":"publish","type":"post","link":"https:\/\/bagmasz.com\/en\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/","title":{"rendered":"Use of Vitella dividers and rounders in pizzerias"},"content":{"rendered":"<p>More and more pizzerias in Poland are using chilled dough technology for pizzas, which entails producing larger quantities of dough at a time and forming the pieces into a ball in weights of up to 600g. The manual process of weighing, dividing and shaping is labour-intensive and, especially for new employees, takes a lot of time. Standard solutions used in the catering industry often lack precision or even slow down the work. The use of Vitella dividers and rounders for 11, 15 or 22 dough pieces allows you to maintain a high work rate, repeatable weight and product quality. Feel free to contact us on 603 307 306 and we will provide references and contacts to satisfied pizzeria owners in Poland.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"413\" height=\"600\" src=\"https:\/\/bagmasz.com\/wp-content\/uploads\/2021\/01\/0126d758_large.jpg\" alt=\"\" class=\"wp-image-1187\" srcset=\"https:\/\/bagmasz.com\/wp-content\/uploads\/2021\/01\/0126d758_large.jpg 413w, https:\/\/bagmasz.com\/wp-content\/uploads\/2021\/01\/0126d758_large-207x300.jpg 207w, https:\/\/bagmasz.com\/wp-content\/uploads\/2021\/01\/0126d758_large-275x400.jpg 275w\" sizes=\"auto, (max-width: 413px) 100vw, 413px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>More and more pizzerias in Poland are using chilled dough technology for pizzas, which entails producing larger quantities of dough at a time and forming the pieces into a ball in weights of up to 600g. The manual process of weighing, dividing and shaping is labour-intensive and, especially for new employees, takes a lot of time. Standard solutions used in the catering industry are often little [...]<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3266","post","type-post","status-publish","format-standard","hentry","category-bez-kategorii"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Zastosowanie dzielarko-zaokr\u0105glarek Vitella w pizzeriach - maszyny piekarnicze i cukiernicze, serwis - Hurtownia Bagmasz<\/title>\n<meta name=\"robots\" content=\"noindex, nofollow\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zastosowanie dzielarko-zaokr\u0105glarek Vitella w pizzeriach - maszyny piekarnicze i cukiernicze, serwis - Hurtownia Bagmasz\" \/>\n<meta property=\"og:description\" content=\"Coraz wi\u0119cej pizzerii w Polsce stosuje technologi\u0119 sch\u0142odzenia ciasta na pizz\u0119, co poci\u0105ga za sob\u0105 konieczno\u015b\u0107 jednorazowej produkcji wi\u0119kszych ilo\u015bci ciasta i uformowania k\u0119s\u00f3w w kulk\u0119 w gramaturach nawet do 600 g. R\u0119czny proces odwa\u017cenia, dzielenia i formowania jest pracoch\u0142onny i szczeg\u00f3lnie nowym pracownikom zabiera du\u017co czasu. Standardowe rozwi\u0105zania stosowane w gastronomii s\u0105 cz\u0119sto ma\u0142o [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bagmasz.com\/en\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/\" \/>\n<meta property=\"og:site_name\" content=\"Bagmasz\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-05T10:17:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-20T13:31:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bagmasz.com\/wp-content\/uploads\/2021\/01\/0126d758_large.jpg\" \/>\n<meta name=\"author\" content=\"Magdalena Korona\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Magdalena Korona\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":[\"Article\",\"BlogPosting\"],\"@id\":\"https:\/\/bagmasz.com\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/bagmasz.com\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/\"},\"author\":{\"name\":\"Magdalena Korona\",\"@id\":\"https:\/\/bagmasz.com\/#\/schema\/person\/7d8487fe8eab4e80abe17de394865ba7\"},\"headline\":\"Zastosowanie dzielarko-zaokr\u0105glarek Vitella w pizzeriach\",\"datePublished\":\"2022-05-05T10:17:57+00:00\",\"dateModified\":\"2023-10-20T13:31:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/bagmasz.com\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/\"},\"wordCount\":122,\"publisher\":{\"@id\":\"https:\/\/bagmasz.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/bagmasz.com\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bagmasz.com\/wp-content\/uploads\/2021\/01\/0126d758_large.jpg\",\"articleSection\":[\"Bez kategorii\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/bagmasz.com\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/\",\"url\":\"https:\/\/bagmasz.com\/zastosowanie-dzielarko-zaokraglarek-vitella-w-pizzeriach\/\",\"name\":\"Zastosowanie dzielarko-zaokr\u0105glarek Vitella w pizzeriach - 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