'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" makes holes on the pizza crust.
These holes prevent the crust from swelling during baking and help shorten the baking time.

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