Fully automatic pizza production

OSCAR (“0” – Stress Calibrating Adjustable Rollers)
In a manner of speaking, the heart of the system is the RONDO pizza dough sheet pre-former OSCAR. The dough sheet pre-former patented by RONDO meets the required high standards with regard to gentle discharge of pre-leavened and highly hydrated doughs. As the OSCAR touches the dough as little as possible during forming of the dough sheet and the properties of the gluten structure are not changed, it guarantees the highest quality of the products.

Its main features are:

• Two hexagonal rollers that carefully draw the dough out of the small hopper and feed it to the two finely grooved rollers.
• Two flour dusters that apply flour to the rollers to prevent the dough from sticking
• The satellite head patented by RONDO with two lower rollers that gently rolls out the dough sheet

Satellite head with two lower rollers
For the production of pizzas, it can be said: the more gently the pre-leavened dough is rolled to the final thickness, the better the quality and firmness of the pizza! You achieve the best possible rolling with the patented RONDO pizza satellite head with the largest outer diameter on the market and two stable lower rollers. The large satellite diameter has a very flat approach angle and therefore applies very little energy to the dough. This fact, together with the two lower rollers, results in the gentlest rolling available on the market. It means that the dough structure is preserved and the taste is guaranteed.

Cross roller
The cross roller is used primarily to set the dough width, whereby a side effect is that the dough tension is additionally reduced. It is important here that the cross roller leaves no traces on the dough sheet. For this reason, the RONDO cross roller has a very large chamfer on the feed side. The large diameter helps improve the degree of shaping.

Calibrating unit
To get the dough sheet to the desired final thickness, the dough sheet runs through a number of calibrating units.

• Diameter or the rollers: 220 mm
• Roller gap: 0.5 – 20 mm
• The dough thickness can be set using the handwinding wheel or the modern control system.
• Maximum degree of shaping: 2:1

Removing flour from the surface and cutting the side edge
After the last calibrating unit, flour is cleaned off the dough sheet with its final thickness by means of a driven brush. The dough sheet is also cut at the sides to the required width.

Motorised cutting station
The round pizza dough bases are cut out in a number of rows by means of a driven cutting roller. If different sizes of pizza are produced, the re-equipping time from one diameter to the next can be reduced with the help of a revolver head. A revolver head can accommodate up to five different cutting rollers.

Dough scrap returnIn a clean and controlled process, a dough return system pulls off the dough scraps that arise during the production of round and oval pizza bases and returns them on a conveyor belt for reuse. It has been proven that the return of the dough has a positive effect on the taste and firmness.

Topping
Once the pizza bases have been cut out, the topping is applied. Tomato sauce, cheese, herbs and spices and other toppings such as salami or ham are automatically applied to the pizza bases.

Various methods of dough resting
A good pizza dough requires resting time. In a pizzeria, the dough is treated to up to 24 hours of resting time. Dough resting systems can also be used economically in industrial production. Depending on the production process, various resting times can be achieved with the corresponding systems. We will be glad to advise you.

How do you want to have the pizza produced?
After the topping has been applied, the pizza is ready for further processing. Depending on how the pizza is to get to the end consumer, further processing differs. Whether deep-frozen, pre-baked and then deep-frozen or fully baked and then cooled – each type of pizza has its own process. Profit from our know-how.