Pizza Group Teigteiler-Abrunder-Kombination CO800 – Portionen 50–900 g

Pizza Group Dough Divider and Rounder Combination CO800 – Portions 50–900 g

CHF 19'090.00
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Pizza Group Teigteiler-Abrunder-Kombination CO800 – Portionen 50–900 g

Pizza Group Dough Divider and Rounder Combination CO800 – Portions 50–900 g

P14DB01005
CHF 19'090.00

incl. VAT CHF 20'636.29Prices for business customers, excl. VATFree delivery from CHF 500 in CH & FL

Made to order – delivery time approx. 3 weeks

Delivered by freight carrier to the kerbside. Stairs, no lift or narrow doors? Please let us know before ordering. Delivery terms

Technical question about this appliance? Our technician can help: 0432 00 0432 · Email

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  • Installation & service by our own technicians
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The CO800 combination combines the SA800 dough divider and AR800 rounder on the SPSA base frame: it divides and rounds dough portions up to 900 g. The dough container holds 30 kg, and the capacity is up to 340 pieces per hour. 5 reducing rings (Ø 4–6 cm) are included.

Ideal for: Pizzeria · Bakery

  • Dividing and rounding in a single unit – Both operations are carried out on one base frame
  • Portions 50–900 g, up to 340 pieces per hour
  • 30 kg dough container
  • 5 reducing rings (Ø 4–6 cm)
  • Rounder with Teflon-coated aluminum spiral
Dough portions 50–900 g
Hourly capacity 340 pieces/h
Dough container (dough divider) 30 kg
Hydration (tested) Dough divider 50–60 %, rounder 55–75 %
External dimensions (W × D × H) 66 × 88 × 161 cm
Connection 400 V, 3+PE, 50 Hz
Power consumption 1.3 kW (dough divider 0.93 kW + rounder 0.37 kW)
Weight 194 kg
Item no. P14DB01005

Scope of delivery: SA800 dough divider, AR800 rounder and SPSA base frame; 5 reducing rings (Ø 4–6 cm)

Frequently Asked Questions

What is included in the CO800 combination?
The combination consists of the SA800 dough divider, the AR800 rounder and the SPSA base frame.

For which dough moisture has the combination been tested?
The manufacturer has tested the dough divider with 50–60 % and the AR800 rounder with 55–75 % dough moisture (hydration).

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