Semi-automatic butter and dough press

PBSA 200 Semi-Automatic Butter and Dough Press for Ready-to-Use Regular Blocks

General Overview

The PBSA 200 semi-automatic butter and dough press is designed for bakery, pastry, and catering professionals who want to quickly prepare regular blocks of butter or dough before subsequent processing steps. This hydraulic machine allows pressing to be performed using a lever, with simple and straightforward daily operation. It is ideal for workshops looking for a reliable solution to improve consistency, reduce manual handling, and structure their preparation before rolling or processing.

Why this model stands out

The PBSA 200 model belongs to the Vitella range of semi-automatic dividers and presses. It operates with a double-acting hydraulic cylinder, used for the pressing phase. All functions are controlled by joystick, allowing the operator to easily control the machine's operation. Its rectangular tank measuring 512 x 409 mm and its capacity of 20 kg make it a suitable solution for professional productions requiring a consistent format and controlled handling of dough or fats.

Key Advantages

• Semi-automatic control via lever, convenient for precise and simple pressing.
• Hydraulic machine with double-acting cylinder, designed for regular professional use.
• Rectangular tank 512 x 409 mm, suitable for preparing blocks of butter or dough.
• Tank capacity of 20 kg, useful for bakery and other laboratories Pastry.
• Clear work cycle: product insertion, closing of the lid, use of the lever, manual opening and removal of the pressed product.
• Semi-automatic format ideal for professionals who want to maintain operator control while reducing manual effort.

Detailed technical specifications

Uses and Applications

This professional butter and dough press is particularly relevant for workshops that prepare consistent bases before rolling, especially in pastry, viennoiserie, or the production of doughs worked into blocks. It can be used to prepare butter for lamination, butter-based doughs, or doughs to be shaped before processing. Its main advantage is obtaining a more homogeneous format, easier to handle, and better suited to a professional production setup.

Good to know before choosing

The PBSA 200 is a semi-automatic press: the operator closes the lid, controls the pressing with the lever, then opens the lid manually. It should not be confused with a dough divider or a sheeter. The press is used to form and compress the product in the vat; the sheeter then comes into play to roll out the dough or perform the lamination. Before installation, it is also important to check the available space, particularly the required height with the hood open, which is 1600 mm.

Conclusion

The PBSA200 semi-automatic butter and dough press is a clear professional solution for catering and hospitality businesses that want to improve the consistency of their preparations while maintaining simple control via a joystick. With its 20 kg capacity, 512 x 409 mm rectangular bowl, and hydraulic operation, it meets the needs of bakeries, pastry shops, and production facilities looking for robust, easy-to-read equipment suitable for daily use. FAQ: What is the PBSA 200 butter and dough press used for? It is used to press butter or dough in a rectangular bowl to obtain a uniform block, which is easier to handle in a professional environment. Is the PBSA 200 a dough divider? No. For this PBSA version, the specifications indicate a single divider. This corresponds to a rectangular press for butter and dough, not a multi-portion divider.

How does the work cycle operate?
The operator inserts the product into the hopper, closes the lid, uses the lever to start pressing, manually opens the lid, and then removes the pressed product.

What hopper capacity does this model offer?
The PBSA200 has a 20 kg hopper capacity, with a rectangular hopper measuring 512 x 409 mm.

What is the required height with the lid open?
The indicated height with the lid open is 1600 mm. This information is important for determining the space required in a laboratory or production workshop.