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Sheeted Pizza Lines

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This line is based on producing a thin and wide dough sheet. The square or circular pizza shapes are then cut out of this sheet with the scrap dough sent back to the beginning of the line to be re-used. The output of this line can reach over 15,000 pizzas per hour.

From the sheeting line, the pizzas are transported to a Multi-Deck belt proofer. After the proofer, the pizzas are automatically transferred from the various decks to the tunnel oven (stone or impingement). After baking they can be cooled and/or frozen on a Multi-Spiral system.

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    Naegele Bakery Systems
    5661 W 120th Street
    Alsip, IL 60803



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