- Productivity per hour up to 700 balls (250 gr.)
- Capacity 30 kg.
- Dough portion from 50 to 3 x 300 gr.
- Ideal for pizzerias working with dough fermented in the fridge
- Designed for an easy and intuitive use
PRACTICAL AND WELL PERFORMING
This professional machine enables the division of dough loaves to make pizza. It is specifically designed for pizzerias which work with dough which has been fermented in the fridge; this tool with its compact size is also ideal for handicraft enterprises and pizzerias. It is possible to insert up to 30 kg of non-raised dough mixture, it is therefore possible to select the cone most suited to the desired weight: in this way, correctly divided portions are obtained, ready for leavening. Productivity per hour can oversee up to 700 small balls! Prismafood dividers are innovative equipment conceived for an excellent dough making. They are made in Italy, designed for an easy and intuitive use, basically different because of their constructive solidity and reliability.
|Productivity per hour (n.)||700 (250 gr-r)/h | 350 (500 gr-r)/h | 200 (900 gr-r)/h|
|Dough portion (gr)||50 - 3x300|
|Power supply (volt)||400|
|Power (Kw - Hp)||0,93 | 1,2|
|Equipment dimensions (cm W x D X H)||51 x 66 x 83|
|Packing dimensions (cm W x D x H)||60 x 96 x 78|
|Net weight (Kg)||84|
|Gross weight (Kg)||104|