Vitella SPA manual

Manufacturer: Vitella

A fast and reliable machine that divides raw dough into evenly sized portions using a cutting grid. The fast dough pressing and subsequent dividing process preserves the product’s properties intact. The divider is suitable for small and medium-sized bakeries for processing all basic types of dough.

Full description

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Product description

Mechanical model (SPA M): Fully manual operation. Pressing, dividing and rounding are all performed using levers. The chamber height is adjusted using a mechanical joystick with a numerical scale.

Hydraulic models (SPA SA / SPA A): They use a hydraulic system with cylinders (2 to 4 hydraulic cylinders depending on the model) to ensure stable pressing pressure.

Electronic control (Model A): Equipped with an LED display with the option to store up to 9–10 independent programs. It enables precise digital setting of pressing time, rounding time and moulding chamber height.

Dividing head guidance: Modern versions feature four-point head guidance with gas shock absorbers, which significantly dampens vibrations and ensures very quiet operation compared with older types of dividing machines.

Technical specification

No parameters specified.

Vitella SPA manual divider-rounder models

Model	Number of chambers	Min. weight	Max. weight	Capacity	Head diameter	Hourly output	Power	Weight	Height	Width	Depth
	ks	g	g	kg	mm	ks/h	kW/h	kg	mm	mm	mm
SPAM11	11	180	500	5,5	400	1300	1,1/1,7	175	2041	610	703
SPAM15	15	150	360	5,5	400	1800	1,1/1,7	175	2041	610	703
SPAM18	18	120	280	5	400	2100	1,1/1,7	175	2041	610	703
SPAM22	22	60	220	5	400	2600	1,1/1,7	175	2041	610	703
SPAM30	30	40	135	4	400	3600	1,1/1,7	175	2041	610	703
SPAM36	36	34	110	4	400	4300	1,1/1,7	175	2041	610	703
SPAM30s	30	25	90	2,7	340	3600	1,1/1,7	175	2041	610	703
SPAM52s	52	12	30	2	340	6200	1,1/1,7	175	2041	610	703