Complete line for the dividing and shaping Panettoncino
27 May 2022
We have completed the design of a new production line for the dividing and shape of the Panettoncino!
The line can work with a working range from 50 to 150 gr and is designed for the production of Panettoncino, small Colomba and also for Maritozzi, as well as bread brioche!
The new SVP-P6 dough divider is designed for dividing small quantities of medium-high hydration dough, as well as for large leavened products. The operation and sliding of the pistons is OIL FREE! therefore no oil is needed for lubrication or operation.
As far as the shaping phase is concerned, we have updated our tried and tested belt dough rounder system "coppo", modifying it to the needs of the new divider. Now you will find 6 new tiles, designed and built specifically for these small quantities of dough.
The result? A homogeneous and complete coating of the product!