Pizza production line
设备参数 EQUIPMENT PARAMETERS
设备产能/EQUIPMENT CAPACITY 3000-9000PCS/H
设备尺寸/EQUIPMENT DIMENSION 45200mm(L)*2060mm(W)*2420mm(H)
电力规格/POWER SPECIFICATIONS 3PH 380V 50HZ 34KW
Meta Description
Juheng pizza production line: from dough to frozen, uncooked pizza crusts. Includes inline proofer, post-proof cutting, and high-capacity forming.
Complete Frozen Pizza Dough Line – Sheeting, Proofing, Cutting & Freezing
Product Overview
The Pizza Production Line from Shanghai Juheng is a complete, fully automated system designed for high‑volume manufacturing of frozen pizza crusts. Whether you produce thin & crispy Roman-style bases or thicker, airy Neapolitan-style crusts, this line delivers consistent results with minimal labor.
The process begins with pre‑mixed dough, which is sheeted into a continuous band, proofed in an inline multi‑layer proofer, cut or punched into individual crusts, and then sent directly to a freezer or packaging line. Every step is precisely controlled to ensure uniform thickness, weight, and texture – essential for frozen distribution.
Production Process – From Dough to Frozen Crust
Stage 1: Multi‑Stage Sheeting
The dough passes through a series of sheeting rollers, progressively reduced to a uniform, continuous dough band of precise thickness.
Stage 2: Inline Proofing (Multi‑Layer Conveyor)
The dough band enters an enclosed, multi‑layer proofer. Here, it travels through multiple stacked tiers for 20–60 minutes under controlled temperature and humidity. This gentle fermentation develops flavor and relaxes the gluten – critical for a light, airy crust.
Stage 3: Post‑Proof Cutting
After proofing, the dough band is cut or punched into individual pizza crusts. Unlike conventional lines that cut before proofing, our post‑proof method ensures minimal shrinkage and perfectly round shapes. Interchangeable dies allow fast size changes.
Stage 4: Scrap Removal & Recirculation
The scrap dough lattice (between cut crusts) is automatically removed and recirculated back to the sheeter.
Stage 5: Output to Freezer
The raw, proofed pizza crusts exit the line on a take‑away conveyor, ready for spiral freezing, packaging, or direct delivery.
## Key Advantages
1. Post‑Proof Cutting – Superior Shape Retention
Cutting after proofing allows the gluten to fully relax, resulting in crusts that hold their shape during freezing and baking – no shrinkage, no distortion.
2. Space‑Saving Inline Proofer
The multi‑layer conveyor design provides 20–60 minutes of proofing time within a compact footprint – ideal for factories with limited floor space.
3. Consistent Thickness & Weight
Precision sheeting rollers and PLC‑controlled cutting ensure every crust meets your exact specifications – uniform for reliable baking.
5. Low Dough Waste
Automatic edge trim recirculation returns scrap to the sheeter, reducing raw material cost.
7. Customizable for Different Crust Styles
Adjust proofing time, sheeting thickness, and die shape for crusts with different styles.
Frequently Asked Questions
Q: What is the difference between pre‑proof cutting and post‑proof cutting?
Post‑proof cutting (our method) allows the dough to fully relax before cutting, resulting in minimal shrinkage and perfectly round crusts. Pre‑proof cutting can cause the dough to spring back, leading to irregular shapes.
Q: Can it produce gluten‑free pizza crusts?
Please contact our sales team for a feasibility test.
Q: What is the lead time?
90–120 days after deposit and drawing approval, depending on customization.
Q: Do you provide after‑sales support?
Yes. On‑site installation, commissioning, training, spare parts, and remote diagnostics.
