Automatic dividing and shaping line for pizza and pinsa romana sourdough

The new EntryPizza | A line designed for precise, delicate, and fast dividing of products such as pizza bases or pinsa romana, even those with high hydration levels, as well as for the production of sourdough bread requiring round shaping or the classic pizza dough ball.

 

The line is offered with the proven SVP Volumetric Divider — which can be combined with the ARC dough rounder system for products with hydration levels from 70% to 85 % or with the classic ARC cone rounder for products with a medium - soft hydration level ranging from 58 % to a maximum of approximately 68 % .

 

Suitable for production rates ranging from approximately 500 to 1,500 pieces / hour, the EntryPizza Line offers a wide range of weights, from approximately 150 to 1200 g. Dividing is performed using a volumetric ( OIL-FREE ) system, meaning no oil is used for dividing or lubricating the parts in contact with the dough. Shaping using the " ARC " rounder system device is extremely delicate, thanks to a system that gently caresses the dough as if it were " pirlatura " ( rounder ) by hand, sealing the product evenly and ensuring regular growth during the leavening phase.

 

Direct doughs or even with light leavening ( in boxes) can be handled without any particular problems. Dividing is as gentle as rolling.