The Industrial Pizza Line is one of the latest products designed and manufactured in SIGMA.
Born from twenty years of experience in the production of cold spreaders for pizza in the craft sector, the machine adopts on industrial scale the concept tested for several years and operating in thousands of machines sold all over the world.
It is the machine that most closely reproduces the manual skill of the pizza maker, imitating his unequalled delicacy. The original protected micro-rolling system, rigorously patented, was born from a successful and original intuition, developed and implemented to obtain a processing of the pasta similar to that of expert hands.
The exceptional nature of the machine consists in preparing the base of the pizza, already with the edge, starting from the dough ball, without altering the dough, exactly as the hands of a skilled pizza chef would do. The use is simple and practical; the shapes are always perfect.
In its industrial configuration, the machine is composed of a belt conveyor of about 5000mm in length and a variable width according to the numbers of rows defined to achieving the hourly quantity to be produced.
The pizza processing sequence includes the dough balls loading area, preceded by an automatic flour duster for the carpet and a further automatic flour duster for the ball, the preparation of a power factor correction (centring device) for the dough balls, a pre-chasing spreading, a further automatic flour duster for the first disc obtained, a further cold chasing spreading by means of the patented SIGMA system.
A scraper for the conveyor belt, a tray for recovering flour excess and a touch screen panel for storing work cycles and controlling the line complete the machine.
The machine develops on one or more rows in the longitudinal direction for the workings, from 1 up to 4 rows maximum. No dough reworks have to be managed.
The maximum reference cycle times are approximately 800 pizzas/h per row from 100 to 500gr weight and from 20 up to 40cm of diameter. It is on developing a new system to increase the maximum hourly capacity, ready to be sold from the end of 2023.
The structure is completely in AISI 304 steel. The moulding area is protected by opening doors.
The machine is designed to integrate upstream with the balls feeding system and downstream with the subsequent process of topping.
The long experience of SIGMA in mixing solutions together with a long experience with partners specialized in manufacturing other parts of the pizza line production, as dividers-rounders, proofers and ovens allow SIGMA to support the customers to realize the complete system.
Topics
• Artisanal result without dough-stress
• Patented cold system spreader for pizza dough
• Max capacity production from 800 to 3.200 pcs/h
• Dough balls from 100 gr to 500 gr
• Pizza diameter from 20 to 40 cm
• Touch screen to store until 100 recipes
• No dough reworks on the line.
