The Zanolli Ercolina Plus Manual 22 is a manually operated dough divider and rounder built to speed up the sensitive portioning stage in pizzerias and bakeries. Pressing and cutting are done with a heavy duty counterweight lever, dividing each batch into 22 identical portions from 60g to 220g, while an automatic oscillating plate handles the final rounding once a lever is pulled.

Chamber height is adjusted with a manual dial to suit dough weight and volume, giving smooth, blemish-free rounded balls. Construction is stainless steel pressing plates and blades on an electro-welded painted steel frame, with anticorodal anodised aluminium basins and food-safe polyethylene inner surfaces. It handles dough loads of 1.3 to 4.8kg and can produce up to 2600 dough balls an hour.

• Manual pressing and cutting lever, automatic oscillating rounding plate, 22 portions per cycle
• Portion size 60g to 220g, dough load 1.3 to 4.8kg
• Up to 2600 dough balls per hour
• Adjustable chamber height dial for different dough volumes
• Stainless steel pressing plate and blades, food-safe polyethylene inner surfaces