Make-up line for pizza

The production process of the pizza provides two different ways:

• – pizza resulting from round/divider machines, then rested, rolled and levelled in several steps.
• – pizza resulting from a laminated sheet of dough, with a subsequent circular or rectangular cutting phase.

The two ways differ for the desired final result of a pizza, that could be more or less airy crumbed and, consequently, more or less rustic.

Our pizza machines can have a production range from 600 pizzas/hour up to 12.000 pizzas/hour. They manage soft and rested dough with 80% content of water. Our hoppers and lamination systems are stress-free designed and they guarantee an accurate weight.

They can be used in artisan bakeries or combined with full automatic line for large industry.