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's vortex technology, it detects the amount of water with extremely high stability and no flow obstruction. It is the ideal choice for those seeking absolute reliability in industrial environments.
Advanced technology, long-term performance.
Sitep uses the piezoelectric technology of flow meters VORTEXin all litre counter models to ensure greater reliability and longevity of its products.
The elimination of mechanical moving parts requiring maintenance reduces faults, ensuring superior longevity and high precision (margin of error below 1%).
Pulse discharge: Delicacy is a matter of precision
With the pulse discharge programme of the SITEP GT and PRO series, even the most hydrated doughs are handled with a precise and customisable water dosage. An advanced software function that improves quality and automates the most sensitive processing steps.
More control, less waste, zero compromise.
Highly hydrated doughs, such as those for ciabatta or pita, require a precise water dosage due to the slow absorption of the gluten mesh.
The pulse discharge divides the delivery into several programmable steps: you can manage initial quantity, number of pulses and pause times between each discharge.
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.
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