708-388-7766 info@naegele-inc.com


Pizza has long been a recession-proof industry, and the COVID-19 pandemic showed that it’s also pandemic-proof. Whether they dine in, take out, or cook at home, people are eating more pizza than ever. According to Orion Market Research, the U.S. frozen pizza market is expected to grow at a CAGR of 6.6% through 2026.

With processing solutions for thick crust, thin crust, gluten-free crust, and even vegetable crusts, Naegele provides all of the equipment you need to compete in the pizza market. Whether you make dough in a centralized kitchen to supply a chain of restaurants or manufacture frozen pizzas at an industrial scale, we can help you increase your throughput and make your line more efficient.

Pepperoni Pizza

John Davis, Marion’s Piazza

“The new proofer saves us time and makes our operations more efficient. We’re very happy with the equipment and service we’ve received from Naegele.”

Steve Kunkle, Miracapo Pizza Company

“We count on the Naegele team significantly. They’re a true partner.”

Randy Charles, Alive & Kickin’ Pizza Crust

“Naegele is one of the best vendors in our field, and that’s why we keep going back to them with our needs.”

Automated equipment for pizza production lines


Sobatech continuous mixing

The mixer is the starting point for any pizza manufacturing process. Our mixers range from roller bar machines that handle a variety of batch sizes to continuous mixing solutions that can process as much as 20,000 lbs / hour.

Dough dividers

Sobatech continuous mixing

A high-quality dough divider is the key to achieving consistent portions every time. We offer three types of dough dividers to meet your handling and capacity requirements.

Sheeting lines

Sobatech continuous mixing

Dough sheeting technology provides a high degree of flexibility so you can run a wide variety of dough viscosities on the same line, as well as high degree of control over the production process so you always achieve the desired results.


Multi-deck proofer

Tired of throwing away under- or over-proofed dough? Our proofers will help you reduce waste by increasing reliable consistency and product quality.

Pizza presses

Industrial Pizza Press

Pizza presses are the most common method of producing pizzas on an industrial scale. Our pizza presses use less heat and pressure than other equipment and provide high-capacity throughput with minimal downtime.


Multi-deck proofer

The oven is the heart of your pizza production line. Choose from our selection of impingement, gas-fired, and thermal oil ovens to find the one that best meets your requirements.

Spiral coolers and freezers

Multi-deck proofer

Spiral coolers and freezers provide rapid heat extraction and even cooling / freezing across the belt. Our equipment features a specialized air distribution system that guarantees sensitive products will not be damaged and prevents excessive dehydration.

Complete pizza production lines

Pressed pizza lines

Multi-deck proofer

If you produce 1000 products/hr or more in single-shift operation, 5 days a week, you will benefit from an automated line. We over both semi-automated and fully automated pressed pizza lines.

Sheeted pizza lines

Multi-deck proofer

Our sheeted pizza lines produce a thin, wide dough that can then be cut into square or circular crusts. These lines can achieve a capacity of more than 15,000 pizzas per hour.

Specialized equipment for alternative crusts

Are you making gluten-free, vegetable-based, or another alternative type of crust? These applications often require specialized equipment to achieve the desired results. Whatever your ingredients, our equipment specialists can help you select the right solutions to meet your needs.

Get In Touch



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



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