Machines & lines for pizza
Pizza is a traditional Italian cuisine recipe, originating in Naples, made with a flatbread, topped with various mixtures of ingredients and baked. It is an emblematic dish of Italian culture, and of fast-food restaurants around the world. Now popular and ever-present almost everywhere in the world, pizza has taken on a fashionable status.
The dough of real pizza is exceptional in its finesse, flavor, lightness and crispness.
The Polo divider-rounder is suitable for the production of small round loaves. The dough block will be equalized, divided, then rounded for an amazing result!
The Premium version of the Polo Auto has additionally a touch screen allowing the recipe parameters to be memorized (up to 100 recipes for burgers, pizzas, brioches, etc.).
Its movements are similar to manual rounding, and ensure great respect for the dough and excellent results, even with very hydrated or fermented doughs.
Up to 1 800 pieces/h.
Dough pieces from 75g to 4000g.
If the production of bread balls is important, it is possible to complete the Rheopan line by adding the RheoPan RotaBall rounding module.
Up to 1 800 pieces/h.
Dough pieces from 75g to 4000g.
Automatic divider-rounding machine, suitable for dividing and rounding soft and firm dough on a semi-industrial and industrial scale.
Up to 3 000 pieces/h.
Pieces from 10g to 360g (depending on piston size).
The RheoPan Precision automatic divider is the head of the RheoPan line. Thanks to the weighing of the dough pieces and the automatic adjustment of the settings, it divides with great precision of weight, and without stress, both strongly hydrated and/or fermented doughs as well as hard doughs.
Up to 850kg/dough/h max (depending on model).
The Softy divider can ensure high dividing rates, up to 2700 pieces/h. Its robustness and reliability make it the perfect divider for feeding semi-industrial production lines.
The Lofty divider can automatically divide dough pieces for breads and baguettes from 1 000 to 2 400 pieces/h. Its hopper with a capacity of approximately 200kg of dough gives the possibility of pouring a complete kneader into it. It is the basis of most MERAND automatic groups.
