ITECA, thanks to its wide experience and valued expertise, is able to study complete automatic lines for laminated or dough ball pizza production, depending on the client specific needs.
What technology is to be applied during design definition phase, if not explicitly provided by the client, depends on assessing accurately the pros and cons of both systems, also on product type and relative output per hour.
Type of line
Laminated Pizza
- High quality product.
- Dough scraps recovery feature enabled in order to prevent dough waste.
- Different shapes available (round, squared, rectangular, etc).
Variants:
- Cross lamination
- Vertical lamination
- Centrifugal lamination
Type of line
Dough ball
- No waste production during preparation.
- Better dough proofing.
- Low use of brewer's yeast.
- Both thin and thick pizza options available.
- Production of crust pizza available.
- Plant can be designed to have a long dough fermentation time resulting in an improved digestibility and taste.
FINISHED PRODUCTS
Pizza
Focacce
Gluten free pizza