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.
