'PIZZA' Line
This system handles from crispy to softly crust Pizza according to the
customers' requirements. Capacity is 22,500 pcs/hr at 5" dia.
based on 30gr. (1 oz) to 140gr. (5 oz) or 5", 6" and 7"
dia.
Pizza Line Dough Stamper
| 80 - 500g |
1,600 - 10,000 pcs/h |
Final Proofer & Shaping zone
Hot Press
"Hot Press" presses a dough ball with adding heat and
forms Pizza Crust.
Docker
"Docker" makes holes on the pizza crust.
These holes prevent the crust from swelling during baking and help
shorten the baking time.
