Pizza
La pizza è amata da tutte le generazioni. Sottile e croccante, cotta in forno a legna o in teglia con un impasto arioso e spesso: RONDO è in grado di offrire la sfogliatrice o la linea industriale giusta per ogni prodotto a base di pizza.
Frequent challenges in pizza and pinsa production
Adaptation to customer wishes and trends
In the rapidly changing world of food trends, you want to be flexible and able to react quickly to changes. Automation solutions are often rigid and difficult to adapt. Product changes mean longer production interruptions and can lead to inaccuracies. To stay up to date, you need partners who can support you at every stage of the business cycle and keep an eye on the market for you.
Lack of skilled personnel
Industrial pizza production places high expectations on machine operators, as in-depth knowledge of dough consistency and mechanics is relevant for efficient operation. However, the growing shortage of skilled labour is making it increasingly difficult to find staff with the necessary expertise to ensure smooth production without any loss of efficiency.
Higher production capacities bring stress to the dough
Depending on the machine, automated pizza or pinata production places high mechanical stress on the dough. This can lead to deviations in the weight and shape of the end product and damage the gluten structure in the dough. Due to the stress in the dough, unnatural additives are often essential to make the dough workable at all. This makes clean label production more difficult.
Maximum flexibility in your product range
With RONDO, you can adapt your pizza production to changing market requirements. Our machines are designed for the production of a wide range of product variants, with quick product changeovers and tool-free cleaning preventing long downtimes. If you want to test a new recipe or a trend product without stopping production, our Dough-how Centres are available to you worldwide. Benefit from our "Dough-how" and create a versatile range of baked goods with us.
Simple operation and good training
RONDO's operating systems have been developed with user-friendliness as a top priority. The software of our dough processing machines includes user guidance with various icons, which makes language-independent settings possible. Other useful features, such as digital recipe management, help you to switch efficiently between products on a daily basis. Our master bakers and service technicians are also on hand to provide you with expert support when setting up a new machine.
Dough sheeting technology for stress-free dough
It is important to process dough carefully, especially for pizza and pinsa doughs with a high water content. This is the only way to create an end product that meets artisan standards. With RONDO's dough sheeting technology, you benefit from less stress in the pizza dough. Our dough band formers are perfect for stress-free dough processing and work without process flour or oil. The result: uniform pizza and pinsa products in terms of weight, structure and flavour.
The process behind automated pizza production
The process shown here describes industrial pizza production. The automated production process for pizza and pinsa requires precise coordination of all phases. RONDO's core expertise lies in the technologically challenging dough preparation, which lays the foundation for an outstanding quality of the end product. Together with specialists for the upstream and downstream process steps, we will find your perfect solution for dough production, preparation and final processing of pizza and pinsa - whether for 200 or 20,000 pieces per hour.
Dough production
Dough production
A good dough needs good ingredients. Especially when making pizza and pinsa, the quality of the flour and water as well as the planned resting times have a major influence on the quality of the dough. The first step is to gently knead the ingredients for a pizza dough - ideally with a kneading tool that is customised to the type of dough.
Dough sheeting
Dough sheeting
RONDO relies on its proven dough sheet technology for the production of pizza. Our dough sheeters, calibrators, cross rollers and satellite rollers shape pizza and pizza dough with a high water content into a homogeneous dough sheet with an intact gluten structure without stress and without process flour or oil. This is followed by further dough resting for optimum final results.
Dough make-up
Dough make-up
The pizza bases are cut from the dough sheet with the help of driven circular cutting shafts. These work faster than a guillotine, are low maintenance and the difference in speed between the conveyor belt and cutting shaft can compensate for dough tension. The dough scraps are returned to the beginning of the line and reused. Depending on customer requirements, the dough is left to rest after cutting or after the pizzas have been topped.
Sauce & toppings
Sauce & toppings
The pizza sauce is applied to the pizza dough either before or after baking with the help of a depositor. Toppings such as cheese, meat and vegetables can be sprinkled on the pizza using one or more depositors.
Further processing
Further processing
Depending on the desired shelf life of the end product, the pre-baked and ready-to-eat pizza is vacuum-packed or modified-atmosphere-packed (MAP) in order to be able to sell a fresher product. It is also possible to shock freeze the pizza, which ensures a long minimum shelf life.
Caratteristiche della pasta per pizza
Highest performance in pizza production
Produce pizza quickly and efficiently with RONDO. From artisan to industrial pizza production, we have the right solution for you.
Take your pizza production processes to the next level
Macchine e linee per pasta per pizza di tutti i tipi
RONDO supporta inoltre la vostra attività con una linea per pizza della giusta capacità e con il livello di automazione adeguato. Tutte hanno in comune l’alta precisione e la massima sicurezza di processo. Grazie alla sua struttura modulare, la linea RONDO si adatta esattamente alle vostre esigenze.
Artigianale
- 500 pz./h
- 150 kg/h
Automatica
- 250 g
- 3’000 pz./h
- 750 kg/h per basi per pizza
Industriale
- 20’000 pz./h
- 5 t/h
- 24 ore su 24, 365 giorni su 365
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