Sectors served: tailor-made solutions for craftsmen and industry

At the service of those who create, every day

At SITEP we design tailor-made solutions for every production reality in the food sector, from the small artisan workshop to large industrial plants. We support bakeries, pastry shops, pizzerias and food companies with intelligent tools that improve processes, enhance quality and increase efficiency.

Whether you are an artisan with a passion for detail or a business aiming for maximum productivity, we help you achieve your goals with customised technologies, dedicated consultancy and constant assistance.

With SITEP, you don’t just choose a supplier: you choose a partner that grows with you.

Artisan

Come in and find out how we can make your job easier

Industry

Come in and discover efficiency at scale

Artisan

On your side, every day.

Tailor-made solutions for bakeries, pastry shops and artisan workshops.

SITEP is the trusted partner of those who work with passion, care and manual skill. Our systems are designed to meet the needs of productivity, hygiene and continuity that every laboratory requires. We accompany you in every phase: from installation to assistance, with a range of solutions designed to enhance your artisan work.

Reliability. Precision. Constant support.

Industry

Beyond the limits of efficiency.

Advanced technologies for automated production and high standards.

In the world of food industry, SITEP is synonymous with efficiency, robustness and innovation. From design to commissioning, we offer solutions that integrate perfectly into the most complex production processes, ensuring continuous reliability, traceability and compliance with regulations. A flexible approach, built on your real needs.

Continuous innovation. Performance at scale.

Our Technologies

Performance born from innovation.

For SITEP, innovation means making every machine smarter, more efficient and reliable. Our patented technologies are not just components, but concrete solutions that improve the lives of those who work in the bakery, pastry and pizzeria sector. Discover our flagships.

VORTEX: the invisible sensor, visible efficiency

Our VORTEX flow meter uses a solid-state sensor with no moving parts, ensuring constant accuracy and zero maintenance. Thanks to Kármán vortex technology, it detects the quantity of water with very high stability and no obstruction to the flow. It is the ideal choice for those seeking absolute reliability in industrial environments.

Advanced technology, long-term performance.

Pulse discharge: Delicacy is a matter of precision

With the pulse discharge program of the SITEP GT and PRO series flow meters, even the most hydrated doughs are managed with a precise and customizable water dosage. An advanced software function that improves quality and automates the most sensitive processing steps.

More control, less waste, zero compromise.

UV Technology: Water Quality Starts with Light

Do you want to ensure safe and bacteria-free water with an innovative and environmentally friendly system? Natural and chemical-free disinfection: the future of water safety is here. Installing UV (ultraviolet) lamps in a storage water cooler has numerous advantages, especially with regard to hygiene and water safety.

Certified hygiene, without chemicals.

Difference between Standard and Nordiko technology

The Standard technology is ideal for medium-small rich doughs or doughs with improvers, thanks to a drier environment. The technology Nordikotechnology, instead, maintains a constant humidity and adapts to all types of dough (even large pieces), even natural ones, guaranteeing fragrance and versatility.

Standard and Nordiko technology: performance tailored for every dough.

VORTEX: the invisible sensor, visible efficiency

SITEP uses the piezoelectric technology of VORTEX flow meters in all models of flow meters to ensure greater reliability and longevity of its products.

The elimination of moving mechanical parts requiring maintenance reduces defects, ensuring superior longevity and high precision (error margin below 1%).

Maximum precision, zero obstacles

The solid-state sensor detects vortices with no moving parts: no mechanical wear and continuous water flow, without obstructions or pressure drops.

Constant precision over time

No drift, no loss of performance: the measurement remains accurate and stable even after years of continuous operation.

Robust and reliable structure

Glass-fiber reinforced plastic and encapsulated piezoceramic sensor to resist humidity, shock and environmental interference.

Compact, complete and integrated

Equipped with a built-in temperature sensor for total water control in a single compact and versatile device.

Pulse discharge: Delicacy is a matter of precision

Highly hydrated doughs, such as those for ciabatta or pita, require precise water dosing due to the slow absorption of the gluten mesh. The pulse discharge divides the dispensing into multiple programmable steps: you can manage the initial quantity, number of pulses and pause times between one discharge and the next.

A solution that improves the consistency of the dough and automates the most delicate phases, making the process smoother and more reliable.

An intelligent software for difficult doughs, designed by those who really know the trade.

Precise dosing with complex doughs

It allows you to precisely manage hydration even in slow-absorbing products, such as slippers and pita, avoiding manual dosages and possible errors.

More homogeneous and constant dough over time

Pulse dispensing facilitates gradual absorption, improving the final structure of the dough and reducing the risk of lumps or separations.

Automatic control of delicate passages

The regulation of pulses, quantities and pauses allows to standardize the dosage, making it precise even for inexperienced operators.

Zero waste, maximum operational efficiency

Water is dispensed only when needed and in the right quantity, avoiding unnecessary waste and slowdowns during the processing phases.

UV Technology: Water Quality Starts with Light

If you are looking for an effective, sustainable and cutting-edge way to eliminate bacteria from water, UV technology is the answer. No chemicals, just light: a natural disinfection that protects every stage of your production process.

The integration of UV lamps in SITEP storage water coolers brings with it numerous benefits, especially in terms of hygiene and safety.

Stop bacteria, viruses and other microorganisms

UV light acts on the DNA of microorganisms such as bacteria, viruses and protozoa, preventing their proliferation in the water.

Goodbye biofilm in tanks

UV irradiation prevents the formation of bacterial films on surfaces, keeping the internal tanks always clean.

Water always under control

UV lamps maintain the microbiological quality of the stored water constant, avoiding stagnation and contamination.

No alteration of flavour

Unlike chlorine or ozone, UV disinfection does not change the taste, odor or composition of the treated water.

Shield against legionella

Especially in the warmer months, UV action effectively counteracts the proliferation of legionella in storage tanks.

Less maintenance, more efficiency

By limiting the microbial load, the need for frequent cleaning and the use of chemical products is reduced.

More stable fermentations

Clean water ensures regular fermentations, without “invisible” interferences that alter recipes.

Facilitated compliance with HACCP protocols

UV disinfection facilitates the control of a critical phase, in line with the most recent HACCP regulations.

Standard vs Nordiko Technology

Standard technology is ideal for seasoned or enriched dough (fats, sugars, improvers). The Standard retarder leavening cell is perfect for productions with medium-small pieces (up to 500g) and doughs rich in seasonings. Its working environment tends to dehydrate the dough, so it is recommended when there are ingredients capable of retaining humidity. It is therefore recommended for those who use improvers or work with rich doughs.

Nordiko technology is suitable for all types of dough, even natural and large ones. Thanks to a technology that maintains a constant humidity that is higher than that of the dough, Nordiko preserves the fragrance and elasticity without the need for additives. It is ideal for long leavening, even at low temperatures, on any format. It is recommended for natural doughs and artisanal productions without compromises.

STANDARD: Excellent for enriched doughs

Perfect for small-medium products with dough enriched with fats, sugars or improvers, Standard technology guarantees optimal results thanks to a controlled and constant environment.

NORDIKO: Maximum dough versatility

Suitable for all types of dough – even without seasonings or additives – Nordiko technology is perfect for natural artisanal productions, including large-sized products.

NORDIKO: Optimal humidity control

The system maintains a more humid internal environment of the dough, avoiding dehydration. Thanks to the controlled air recirculation, it is not necessary to add improvers.

NORDIKO: Fragrance and shelf life

By promoting longer and more delicate leavening, Nordiko allows for better gluten fragmentation, improving fragrance and digestibility, making the product more durable.

Dynamic Lamination System (DLS): intelligence applied to cold

If you're looking for innovations that simplify work and maximise performance, our DLS system is ideal. It's a proprietary technology that revolutionises the management of refrigeration circuits in medium and large-sized machines, such as proving chambers and blast chillers.

Overcoming the limitations of the traditional thermostatic valve, the DLS entrusts cold control to intelligent hardware and software developed entirely by us. The algorithm reads the vital system parameters in real time and adjusts the lamination dynamically. In this way, the heat exchange coil is always utilised to 100% of its potential, for a more intelligent, environmentally friendly and extremely efficient cold management.

Maximum output, minimum consumption

The DLS algorithm calculates the exact refrigerant, powers the battery to its maximum and eliminates the “bottleneck” effect. Result: reduced consumption of over 15%.

Only 20% of refrigerant gas

The system guarantees maximum yield using just 20% of the gas required by a traditional circuit. The ideal choice for ecological systems with very low impact.

Bureaucracy eliminated (PED 1)

By drastically reducing gas, even the largest installations remain in PED Category 1 (low risk). This eliminates complex bureaucracy and costly annual audits.

Reliability and total versatility

Without a thermostatic valve, overheating and fluid return are eliminated. Maximum reliability and universal compatibility with any gas, simply by updating the software.