Professional divider-rounder

IGF Fornitalia

Dividers and rounders for pizzerias

Designed to support professionals in their daily work, IGF Fornitalia machines make repetitive tasks easier, improve production workflow, and produce consistent dough balls, ready for resting, proofing, or tray storage.

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IGF PRR 300

The compact divider for consistent dough portioning

The IGF PRR 300 is a professional divider designed for pizzerias that want to portion dough quickly while respecting the rising process. It produces even portions through continuous operation, without disrupting production workflow.

Built-in technologies

• ⚖️ Professional divider
• 🍕 Dough portions from 30 to 300 g
• 📦 30 kg hopper capacity
• ⚙️ Calibration system with 5 interchangeable nozzles
• 🔄 Dough extrusion via auger
• 🎛️ Two combined adjustment systems for weight tuning
• ⚡ Up to 700 portions per hour
• 🧼 Stainless steel and aluminum construction
• 🛡️ Components compliant with hygiene and safety standards
• 🔧 Dual-motor version available for portions up to 900 g

What sets the PRR 300 apart

The PRR 300 stands out for its ability to divide dough continuously with strong weight consistency, while remaining compact and simple to use. It's a great fit for pizzerias looking to save time on the division stage, while still having the option to round dough balls manually or with a dedicated machine.

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IGF ARR 300 / 800 / 801

The rounder for round, consistent dough balls that don't stress the dough

The ARR 300 / 800 / 801 models are professional rounders designed to shape dough portions after division. They produce consistent balls without heating or damaging the dough, making daily pizzeria work easier.

Built-in technologies

• 🔵 Professional rounder
• 🍕 Rounds dough portions for pizza
• ⚖️ ARR 300: portions from 60 to 300 g
• ⚖️ ARR 800 / 801: portions from 60 to 800 g
• 🔄 Rounding via dough rising through a screw
• 🌡️ Doesn't heat the dough
• 🧑‍🍳 Gentle on the dough, preserving its properties
• 🧼 Stainless steel structure
• ⚙️ Screw available in aluminum or Teflon-coated aluminum
• 🧼 Quick, easy cleaning
• 🛡️ Components compliant with hygiene and safety standards

What sets the ARR 300 / 800 / 801 apart

These models are designed for professionals who want to quickly round already-divided dough portions while maintaining strong consistency. Their operation produces round, tight dough balls, with particular care taken to protect the dough, which is neither heated nor stressed during the process.

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IGF ARR 900

The rounder for specialty doughs and extended weight ranges

The IGF ARR 900 is a rounder designed to work with different types of dough, offering a particularly wide weight range. It suits pizzerias looking for a more versatile solution, capable of adapting to several dough types by changing the spiral / cylinder combination.

Built-in technologies

• 🔵 Professional rounder
• ⚖️ Portions from 20 to 900 g
• 🔁 Interchangeable cylinder / screw combination depending on dough type
• 🍕 Pizza: spiral A with 60-groove cylinder
• 🥖 Bread: spiral B with 4- or 12-groove cylinder
• 💧 Very wet or oily doughs: Teflon-coated spiral B with 12-groove cylinder
• 🌬️ Innovative cooling technology
• 🌡️ Keeps dough at room temperature during operation
• ⚙️ Long-lasting transmission components with minimal maintenance

What sets the ARR 900 apart

The ARR 900 stands out for its versatility. It can work with different types of dough and covers a wider weight range than the other models. Its cooling system keeps the dough at a suitable temperature during operation, making it a strong choice for professionals who want to handle several types of production with a single machine.

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In summary

At IGF Fornitalia, the logic is simple:

• PRR 300: for dividing dough into even portions
• ARR 300 / 800 / 801: for rounding already-divided portions
• ARR 900: for rounding different types of dough with greater versatility

This equipment helps better structure dough ball preparation in the pizzeria, delivering time savings, consistency, and ease of use.