Pre-Pizza Production Line

The pre-pizza production line has been designed for the automatic preparation of pre-cooked pizza discs with or without the addition of tomato sauce. The system is easy to operate, as the dough feeding, dividing, balling, resting, stretching, molding, lubricating, and tomato application processes are fully automated.

Various equipment configuration alternatives are considered, and the equipment is mounted on wheels. Additionally, for cases where other products need to be produced, a significant part of the line operates effectively. For example, with the addition of an IMEPA Bread Former at the exit of the rest station, production of Sandwich Bread, French Bread, Crumb Bread, Cuban Bread, Sweet Bread, Panettone, Country Bread, etc., can be achieved. The IMEPA divider contributes three fundamental aspects to the system.

The first concerns weight precision (+/- 2%), ensuring that the products show similar volumes after baking, necessary for subsequent packaging.

The second aspect is that, due to its volumetric division system, the dough and its additives are never mistreated at any point, a fundamental condition for this type of product.

The third aspect is its wide working range, cutting from 150g to 1 kg of dough. Balling at the exit of the divider is of utmost importance as it is the only molding the product undergoes. To carry this out, the equipment contains 2 inclined channels.

After balling, the dough is conveyed through a channel to the entrance of the rest station, which automatically enters it to provide a rest period between 2 to 4 minutes, determined by the equipment operator. Once the rest is completed, the dough is deposited on the pre-flattening conveyor and enters the laminating head, which, after a turn, laminates it again, leaving the dough disc almost completely stretched.

The EP-01 Pizza Stretcher features an automatic mold lubricator and a disc depositor inside it. All these tasks are performed by sensors strategically located on the equipment. The dough disc in the mold is conveyed to the working conveyor with tomato application, where an operator completes the stretching process. A sensor detecting the molds passage signals the tomato dosing pump to dispense the required amount of sauce. In this position, the operator is responsible for evenly distributing the tomato on the dough disc and placing the mold on the transfer cart to the fermentation unit.