Pizza, bread and bakery dough production line.

Approximate productivity of up to 2,000 units per hour.*
*For discs between 150 mm and 250 mm.

Approximate productivity of up to 600 units per hour.*
*For discs between 250 mm and 500 mm.

Line consisting of:

- Conical dough rolling machine.

Manufactured by: Fimak Turkey.

Approximate capacity: 1000 to 2000 units per hour.

Ranging range: 150g to 1000g per unit.

Approximate dimensions: W 1100 x D 1100 x H 1660 mm.

Electrical connection: 380-415V AC, 50-60 Hz.

- Stainless steel dough rolling machine.

Manufactured by: Líder Indústria Mecânica.

Approximate capacity: up to 400 kg of dough per hour (from 500 to 1500 discs per hour).

Sheet width: 450 mm (rolling discs from 150 mm to 450 mm).

Approximate dimensions: W 1500 mm x D 3200 mm x H 1600 mm.

Power: 4 HP.

Electrical connection: 380 V

Panel with PLC and inverters

- Continuous oven with heated stone base.

Model: INFRARED – PREMIX.

Power supply: LPG gas.

Approximate measurements:

External length: 4,500 mm.

External width: 965 mm.

Tunnel height: 300 mm.

Internal useful width: 650 mm.

External Inlet and Outlet Projection: 300 mm (each side).

Heating System: Two Heating Zones

02 Modules (Upper and Lower).

Tunnel and ceramic heating of the conveyor belt for upper and lower cooking of products

Average working temperature: 200 °C to 450 °C.

Burners: Metal Fiber Burner CYLINDRICA INFRARED.

Manufactured in: United States.

Number of Infrared Burners – Upper Zone: 08 burners.

Number of Infrared Burners – Lower Zone: 06 burners.

Total installed power: 140,000 kcal / h.

Maximum operating power: 121,500 kcal / h.

Power of each Exhaust Fan: 0.5 HP (3x)

- Conveyor Belt.

Metal belt covered in refractory plates driven by gear motor with frequency inverter and chain system of interlocked links by transverse cleats.

Structure construction: Carbon Steel Chassis.

Tunnel Construction: Internal – Ceramic Blanket covered 100% with Refractory Plates
External – 100% Stainless Steel 304.

Conveyor Belt Width: 450 mm.

Capacity: Varies by type of product. Ex.: 600 units / hour of discs with diameters between ∅ 160 and ∅ 450 mm.

Burners: Infrared – Metal Fiber Burner | Made in the United States.

The line was developed for frozen pizzas but can be used in any pasta line.

The dough baller can process dough weighing from 150g to 1000g. It is used to round off portions of raw dough that come out of a dough dividing machine.

It is a great advantage for bread production lines, as it can shape dough into different diameters and shapes.

For pizzas, it is used in lines that make pizza in discs in which the dough is not extruded. It is also used by companies that sell frozen dough balls for food service.

The equipment can produce up to 2,000 units per hour, depending on the size of the dough portion.

The Rolling Machine receives the rounded dough and opens the disc into a round or oval shape with up to 500 mm in diameter.

It has a flour applicator and position reader.

It is used by companies that manufacture pizza dough with long fermentation, as it does not extrude the dough, it opens it using rollers, simulating the manual process.

The Oven is an extremely unique piece of equipment that has very few similar products in Brazil.

Built in partnership with the company GAS SERVICE (specialist in heating chambers), it has infrared burners on the top and bottom, allowing perfect heating throughout the chamber.

The conveyor belt is made of steel slats coated with ceramic stone that is constantly heated, giving the product the same reaction as wood-fired ovens.

It can process pizzas up to 500 mm in diameter.

The oven reaches up to 500°C inside the chamber and has an electrical panel with PLC for precise production control.

The chassis is made of carbon steel and the entire chamber is lined with rock wool with a 100% 304 stainless steel seal.

The line was used to manufacture deep-frozen pizza discs.

Since the pizza discs had a long fermentation, we chose to make them with a laminator without extruding the dough. Furthermore, the oven's infrared burners increase the Maillard reaction in the dough, making it much crispier and, above all, with "stone marks" and toasting identical to that of stone ovens.