ASTec Pizza Line
Industrial pizza production on an ASTec line works on the principle of the continuous dough band. In contrast to other processing methods, production with a dough band offers decisive advantages: The dough can also be processed with a high water content and a drastically higher output quantity is possible with reduced process risks at the same time.
Does the ASTec Pizza Line suit your business?
ASTec Pizza Line combines industrial efficiency with artisan quality. The dough sheeting process enables maximum speed in multi-shift operation with minimum unit costs and preserves the open-pored structure of premium products such as pinsa or focaccia thanks to gentle satellite technology. Thanks to the modular design, quick changes between round or square formats are possible without any problems. Also ideal for the production of frozen products. Whether proven classics or exclusive niches - the system offers maximum flexibility and process reliability with optimised operating costs.
80 % hydration
for the highest dough quality
The ASTec Pizza Line effortlessly processes doughs with a water content of up to 80 %. The gentle dough sheeting process protects the delicate pore structure and enables an airy crumb and an authentic bite for pinsa, focaccia and pizza, even on an industrial scale.
100 % shape consistency
through precise cutting
In contrast to pressing dough balls, cutting them out of the continuous dough band using a cutting roller guarantees absolutely precise geometry and weight accuracy. The dough reduction process by the satellite and calibrator ensures a gentle reduction in thickness without destroying the pore structure.
No material loss
through efficient dough recirculation
The integrated dough return lifts off the remaining dough cleanly after stamping and feeds it directly back into the process. This maximum material efficiency significantly reduces raw material costs and increases the profitability of your entire production process.
Pizza bases
ASTec Pizza Line
Industrial production of round pizza bases with the ASTec Pizza Line. All types of pizza can be produced on the line: From Italian to American, as well as pizza snacks, pizza baguettes, calzones and more.
Strengths of the ASTec Pizza Line
Stress-free dough handling in artisan quality
- Gentle dough thickness reduction
- Processing of doughs up to 80 % hydration
- Airy crumb and crispy base
In contrast to other systems, the ASTec Pizza Line uses gentle sheeting technology. The use of satellite heads reduces the dough band in stages without destroying the built-up gas cells. This allows you to produce authentic pizzas, pinsas and focaccias with the typical large-pored structure.
Consistent shape and weight accuracy
- Precise shaping
- Even thickness
- Process stability
The MIDOS system forms the dough band particularly gently. This prevents mechanical stress and guarantees a homogeneous dough band thickness across the entire working width. Combined with the subsequent cutting roller, you benefit from a very high weight accuracy - even with sticky or very wet doughs.
High flexibility for rapid product range customisation
- Quick tool change
- Multifunctional units
- High product variance
The ASTec Pizza Line is the ideal production line for keeping up with rapid market changes. Thanks to the modular design and the simple changeover system, you can switch from a standard round pizza to trend products such as pinsa or square sheet pizzas in no time at all. This versatility secures your investment in the long term and allows you to serve niche markets just as efficiently as the mass market.
Raw material efficiency through controlled dough recirculation
- Clean lifting of the remaining dough
- Minimisation of food waste through direct recirculation
- Cost reduction through optimal material utilisation
In industrial production, the loss of raw materials is a critical cost factor. Our automatic dough return ensures that the dough net remaining after stamping is controlled and hygienically returned to the production process. This maximises your material yield and reduces the cost of raw materials without compromising the quality of the end product.
Reduced cleaning effort
- Minimised downtimes
- Open design for residue-free cleaning
- More productive hours per shift
The Advanced Sanitary Technology Concept (ASTec) reduces the time required for cleaning by up to 30%. By avoiding dead spaces and using corrosion-resistant materials, the line meets the strictest international hygiene standards. For you, this means less personnel required for cleaning, a minimised microbiological risk and significantly higher overall equipment effectiveness (OEE).
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Future security through technological expertise
- Process intelligence
- Expertise for sophisticated recipes
- Development partnership
With the ASTec Pizza Line, you are not just buying a machine, but decades of experience in dough physics. Complex processes can be controlled intuitively with the new 22-inch control panel. It saves all parameters to ensure one hundred per cent reproducibility. Whether you want to develop new special recipes or optimise existing processes - our dough expertiseDough-how shortens your time-to-market decisively.
Ideal for these baked goods
Our industrial pizza line is ideal for the production of pizza bases and other pizza products in all shapes, colours and designs - whether frozen or fresh. Your creativity starts here!
Reach the next level of pizza production with RONDO as your partner
Production process of the ASTec Pizza Line
Dough band forming
Dough band forming
A homogeneous dough band is produced using the extruder or, for particularly gentle production, with the MIDOS system. This technology is gentle on the gluten structure built up during the kneading process and enables the processing of pre-proofed dough or dough with high hydration of up to 80 % (e.g. for pinsa or focaccia).
Roll out
Roll out
A satellite head, a cross roller and calibrators sheet the dough band to the desired thickness without tension. Calibrators ensure that the pizza has an identical thickness over the entire surface - from the centre to the edge.
Resting time (optional)
Resting time (optional)
A resting chamber can be used for products with a special character. Here, the dough is given time to relax and ferment, which optimises flavour and texture.
Poking
Poking
The dough band is poked with pinpoint accuracy. This prevents the formation of unwanted large air bubbles during baking and ensures that the dough rises in a controlled manner.
Pressing (optional)
Pressing (optional)
For Pizza Napoletana or products with a pronounced edge, this unit presses down the centre of the dough piece, while the edge retains its full porosity and rises in the oven.
Cutting
Cutting
The desired shapes (round, oval, square) are cut precisely from the dough band using a cutting roller. This guarantees absolutely uniform consistency of shape.
Dough recirculation
Dough recirculation
The remaining dough net is lifted off efficiently. This dough can be returned to the process in a controlled manner, which maximises material efficiency.
Dough-how Services: Process optimisation and technological support
In our Dough-how Centres, we offer you the opportunity to test your recipes under real conditions and develop them to market maturity. Our dough-how experts support you directly on site with process optimisation and individual training on the system. The goal: consistently high baked goods quality, maximum dough band utilisation and resource-saving production. From the kneading process to baking, every step is analysed in order to sustainably increase the efficiency of your internal processes.
ASTec: The standard for future-proof hygiene
The Advanced Sanitary Technology concept (ASTec) from RONDO is the answer to the constantly increasing requirements for industrial food safety and offers you decisive technological progress. Depending on the production environment, the system is available in two specialised versions: ASTec Dry (D) for efficient dry cleaning and ASTec Wet (W) for processes that require intensive wet cleaning. Both versions are consistently constructed according to hygienic design guidelines to prevent dirt deposits and minimise downtimes.
Technical data
ASTec Pizza Line
| Capacity | 1'000 - 5'000 kg/h |
| Recommended operating time | 24 h / 365 days |
| Available line widths | 700 mm, 900 mm, 1,200 mm, 1,500 mm |
ASTec Process Control: The intelligence behind your productivity
In a market environment where precision and speed are the key to success, ASTec Process Control (APC) is redefining the control of industrial lines. As the intelligent heart of your production, APC integrates state-of-the-art sensor technology and real-time analyses to guarantee absolutely stable and high-performance production - around the clock.
Have we aroused your interest?
Get in touch with us. We will be happy to advise you on which solution suits your needs.
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