Hot Pressing in Individual Pans

FEATURES:

• Most widely used application for producing pizzas on large scale
• Multiple, independent lanes across allows line to be built wider and run at a slower linear speed, yet still have high capacity throughput
• If one head needs servicing, the others can still run
• Uses less heat and pressure than traditional presses to form the crusts
• Completely servo-driven press heads eliminates hydraulics
• Dough pieces are fed to the line coming directly from the proofer
• The first row of heads provide a first gentle pressing without heat
• Dough pieces are then transferred under pressing heads to perform the final flattening, pressure and temperature are applied to push the dough to the tray walls to create the rim and fix the diameter.
• System is designed to reduce downtime and maintenance costs
• User-friendly software offers maximum flexibility