Our Pizza Production Line is suitable for manufacturing pizzas of various sizes with an impeccable stability on high speed. The pizza formation line design centers on high precision, high capacity, flexibility, and hygienic design to ensure highest quality of pizza and easy operation.
01 Low-Stress Continuous Dough Sheeting System: Uniformly extends dough into an uninterrupted web through controlled lamination pressure.
02 Edge Rolling Mechanism: Designed to compress the side portions of dough sheets, ensuring enhanced compactness.
03 Planetary Gear Reduction Mechanism: Engineered for uniform thinning of dough sheets through planetary gear-driven compression.
04 Transverse Rolling Mechanism: Designed for lateral compression of dough sheets.
05 Double Roller Mechanism
06 Motion Cutting System
07 Edge Removal Unit
08 Tomato sauce injection and stuffing system
09 Topping dispersion system
Advanced Operating System for High-Efficiency Production
Quick & Easy Cleaning Mode
Advanced Design Minimizes Downtime for Cost Savings
User-Friendly Operation via Smartphone, Tablet, PC, and Built-in Touchscreen
Intelligent Efficiency for Reduced Energy Consumption
• Dough Sheet Width: 600-800-1000-1200 mm; Thickness Range: 3-20 mm.
• Patented operating system, highly compatible with production systems to ensure output capacity. Supports smartphones, tablets, computers, and touchscreen operation modes for highest convenience and control of the production.
• Pizza formation line produces uniformly textured and even dough sheets with minimal stress to create high-quality baked products with precise weight control.
• Intuitive operation, beginner-friendly touchscreen design suitable even for semi-skilled personnel.
• Stability of the dough formation is maintained through an advanced control system, that guarantees the precision of key processes in the production
• Designed with quick-disassembly and washable components, reducing both cleaning/maintenance difficulty and costs.
| Technical Parameters |
Equipment Dimensions: Effective Dough Sheet Width: Maximum Dough Output Capacity: Dough Sheet Thickness: Total Power Consumption: Air Pressure Requirement: Air Consumption Rate: Conveyor Belt Speed: |
31215*2242*3326mm 600-800-1000-1200mm 1-2.3T/h 1.5-10mm 40KW 0.6MPa（6kg/cm²） 2m³/min 2-12m/min |
|
Applicable Dough Types |
Pizza dough with yeast (60-72% moisture) |
|
| Production Scope |
Round pizza dough sheets, rectangular pizza dough sheets, and topping pizza dough sheets. |
|
| Operating Environment |
Floor Load Capacity: Ambient Temperature: Ambient Humidity: Vibration: Interference: |
Average Load ≥500kg/m² 1-40℃ No Frost/Condensation Within Max 75% Humidity ≤0.5G Free from Strong Radio/Electromagnetic Interference |
