Manufacturers: Rondo, WP-L, CLM, Foodjet
Year: 2001, 2015, 2016
Capacity: Depending on product
Still in production, can be seen running with dough
Sheeted pizza base line
Capacity: between 5.000- 11. 000 pieces per hour, depending on size
Dough hopper with star rollers
Rondo extruder, 2001, belt width 600 mm, capacity up to 1800 kg/hour
Longitude cutting station
Scrap dough removal
Conveyor towards resting section, belt width 1000mm
Approx. 140 meters resting conveyor, between 30 and 45 minutes resting time, including climate control
Automatic scrap dough removal unit
Conveyor belt, belt width 700 mm.
Retracting belt 700 mm
Underlaying 90 degree conveyor,1600 mm in width.
Pressed pizza base line
Capacity: approx. 4128 pieces / hour
WP-L Tewimat S, 4 row execution, 2015
Conveyor belt to doughball proofing station
Doughball proofing station
Proofing time approx. 40 minutes, including climate control, excluding housing
Exit conveyor to pizza press
Heated pizza press, capacity 4128 pcs/hour, sizes Ø 250, 280 and 340 mm
Pizza bottom removal device after pizza press by means of vacuum.
Foodjet tomato sauce depositor before baking
Oven infeed conveyor
Oven exit conveyor
Several curve conveyors
Foodjet tomato sauce depositor after baking
Conveyors towards pizza decorating station, Belt width 750 mm.
Infeed towards spiral freezer
The oven is not included! If needed we can supply a replacement oven.
Electrical: 3 x 400 V – 3Ph -50 Hz
|Year||2001, 2015 and 2016|
|Capacity||Depending on product|
Want to know more? Contact us!
Benefits of working with us
Services to guarantee success
20+ years of knowledge and experience
High-quality production lines