Commercial Pizza Crust Forming Equipment

Dough Hopper
The mixed dough is poured into the feed hopper of the Danish bread machine through the elevator. The single feed weight is designed according to the production capacity of the production line to ensure that colleagues who are constantly processing dough will not wait for the dough too long.

Dough Strip Calendering
The dough strip forming system adopts a low-stress calendering processing method to gently process the dough strip into the required width and thickness without destroying the organizational structure of the dough strip, ensuring that the dough is softer.

Dough Static Cooling System
The dough strip is conveyed to the low-temperature relaxation tunnel and relaxed as required according to the process requirements of each customer. The low-temperature tunnel is equipped with an anti-condensation device, and air is not blown directly, so the dough will not dry and crack.