Professional divider-rounder

Pastaline P40

The compact divider for continuous dough portioning

With its 40 kg hopper, AISI 304 stainless steel construction, and compact footprint, the P40 is designed for pizzerias looking to save time on dough division while maintaining strong production consistency.

Built-in technologies

• ⚖️ Professional portioning / dividing machine
• 🍕 Dough portions from 20 g to 800 g
• 📦 40 kg hopper capacity
• ⚡ Hourly output of 70 to 280 kg depending on use
• 🔄 Continuous operation
• 🧼 AISI 304 stainless steel construction
• 🧼 Rounded design for easy cleaning
• 🔩 Replaceable extraction cone
• ⚙️ Different augers depending on dough type
• 🛡️ Teflon accessories with FEP NO STICK technology
• 🍕 Suited to different types of dough
• 💧 Compatible with certain firm, sticky, or gluten-free doughs depending on configuration
• ⏱️ Adjustable timer with digital display
• 🕹️ Mechanical lever for different working modes
• ⚖️ Adjustable final portion weight
• 🛡️ Safety features compliant with professional regulations

Options and configurations

• 🔩 Extraction cones in different diameters
• ⚙️ Augers suited to the type of dough being worked
• 🛡️ Teflon-coated FEP NO STICK accessories
• 🔵 Can be paired with a KALI rounder for series production

What sets the Pastaline P40 apart

The Pastaline P40 stands out for its ability to portion dough continuously, with great operating flexibility. Thanks to the easy-to-swap extraction cone and choice of accessories, it can be adjusted to the portion weight your pizzeria needs.

Unlike a divider-rounder, the P40 doesn't shape dough balls: it handles the division stage. The portions can then be rounded manually or paired with a rounder, such as the KALI, for smoother production flow.

Its 40 kg hopper, small footprint, and easy cleaning make it a strong choice for pizzerias looking to save time, reduce repetitive movements, and achieve more consistent portions every day.