Sheeting Line
Automatic Pizza Production Line
The automatic pizza line forms 5,000-60,000 pizzas/h at 30-350 g, on a dough band of 600, 800, 1000, 1200 or 1600 mm. Sauce and topping units follow the forming stage on the same conveyor, and the PLC stores each product setting. 27.7 kW, 380V/60Hz, 304 stainless steel, 30000 x 5300 x 2500 mm.
Product Overview
The Automatic Pizza Production Line is an industrial pizza forming line in the Bread & Pastry Lines category, built for high-volume pizza factories, central kitchens, restaurant chains and frozen food manufacturers. It runs 5000-60000 pizzas per hour, handles product weights from 30-350g, and is constructed in food-grade 304 stainless steel with a 27.7kw drive system on 380V/60Hz.
The line replaces manual dough dividing, sheeting, forming and topping with a continuous process. Dough weight, pizza diameter, crust thickness and topping quantity are set on the PLC and repeated batch after batch, so output stays standardised as volume grows and operator skill matters less.
Key Features
- Modular combination design: add or remove forming, topping and baking modules to switch products without rebuilding the whole line.
- PLC control system: stores recipes and can adjust dough width and speed automatically when the optional control package is specified.
- Low-stress dough calendering: processes the dough band to the required width and thickness without damaging its structure, keeping the crust softer.
- Dough resting and cooling tunnel: relaxes the dough at low temperature with an anti-condensation device, so the band does not dry or crack from direct blowing.
- Satellite rolling tower: gently rolls the dough band to a preset width and thickness before it moves to the folding system.
- Moving heel cutting: cuts the sheeted dough into exactly round pizza bases, with the trimmed dough returned by the residual recovery belt.
- Automatic sauce depositor and cheese/vegetable topping: pours tomato sauce and distributes the topping mix across the base, with residual filling recovered and conveyed to the next step.
- Flour sweeping: two bottom and one top sweeper with manual height and angle adjustment keep the belt and dough surface clean.
Product Specifications
| Model | Automatic Pizza Production Line |
|---|---|
| Production capacity | 5000-60000 pcs/h |
| Product weight | 30-350 g |
| Product size | diameter and shape set to customer requirement |
| Dough band width | 600 mm, 800 mm, 1000 mm, 1200 mm, 1600 mm |
| Equipment width range | 680-1280 mm |
| Power | 27.7 kw |
| Voltage | 380V/60Hz |
| Dimensions | 30000 x 5300 x 2500 mm |
| Weight | 5560 kg |
| Material | food-grade 304 stainless steel |
| Control | PLC and HMI system |
| Options | automatic sauce device, automatic material distributing device, residual material recovery device, automatic dough width and speed adjustment |
| Note | the pizza production line specifications above are for reference; actual values depend on dough, weight and processing method |
Configurations & Options
| Conveyor belt working width 600 mm | compact line for lower-capacity plants and single-product runs. |
|---|---|
| Conveyor belt working width 800 mm / 1000 mm / 1200 mm | mid-range capacities for central kitchens and restaurant-chain supply. |
| Conveyor belt working width 1600 mm | highest-throughput configuration for industrial pizza factories. |
| PLC automatic dough width and speed adjustment | optional control package for recipes that change often during a shift. |
| Automatic sauce touching device | optional module for consistent tomato sauce application. |
| Automatic material distributing device | optional module for cheese, vegetable and mixed toppings. |
| Residual material recovery device | optional module that returns trimmed dough and excess filling to the process. |
| Downstream modules | baking, cooling, freezing, metal detection and packaging can be integrated according to product format. |
Industrial Applications
- Pizza production line for frozen pizza: frozen food manufacturers run par-baked or raw bases through cooling and freezing modules; the PLC holds dough weight and topping quantity so each frozen unit matches the pack claim.
- Pizza production line for central kitchen: central kitchens supplying multiple outlets need the same base every day; recipe storage on the PLC and heel cutting give a round, uniform base without skilled hand forming.
- Pizza production line for restaurant chain: chain suppliers change topping recipes between shifts; modular sauce, cheese and vegetable depositors can be swapped or switched off without stopping the dough section.
- Pizza production line for pizza base forming: bakeries and base suppliers use the dough hopper, calendering, resting tunnel and satellite rolling to produce bases only, with residual dough recovered and reused.
- Pizza production line for industrial pizza factory: high-volume plants run the 1600 mm belt width and 60000 pcs/h ceiling, with automatic conveying linking forming, topping, baking and packaging.
Key Advantages
- Continuous forming and topping replaces manual dividing and hand stretching, so a plant reaches 5000-60000 pcs/h with fewer operators on the line.
- Low-stress calendering and the anti-condensation resting tunnel protect the dough structure, which shows up as a softer crust and fewer cracked bases after baking.
- Heel cutting produces exactly round pizzas, and the residual recovery belt returns the trim, so dough utilisation improves without extra labour.
- PLC recipe storage keeps dough weight, diameter and topping volume repeatable across shifts, turning experience-based production into a controllable process.
- Modular sections let one line run thin-crust, thick-crust and different topping recipes, so a factory can add products without a second line.
How to Choose the Right Configuration
| 600 mm belt width | smaller plants and single-product runs where floor space is limited and output targets are modest. |
|---|---|
| 800-1200 mm belt width | central kitchens and restaurant-chain suppliers that need mid-range capacity and regular recipe changes. |
| 1600 mm belt width | industrial pizza factories targeting the top of the 5000-60000 pcs/h range. |
| With automatic sauce and material distributing devices | buyers whose product carries sauce and cheese/vegetable topping and who want consistent coverage. |
| With residual material recovery | plants running high dough volumes where trim and excess filling represent real material cost. |
| With PLC automatic width and speed adjustment | factories that change product size or dough type several times per shift. |
Why Choose Us
We quote the configuration that matches your product weight, belt width and topping recipe, not a fixed catalogue line. Our engineering team reviews dough hydration, pizza diameter and target output before proposing modules. Each line is built to order, and we can supply a single module first if that suits your stage of growth. Spare parts and wearing components are supplied against the serial number of your line. OEM and ODM builds are available for buyers who need their own branding or a modified layout. Installation, commissioning and operator training are handled by the same team that builds the line. For pizza production line price and lead time, send your specification and we will reply with a written quotation.
Factory Strength
The line is built in-house from the frame and conveyor structure through the electrical panel, PLC software and assembly. Food-contact parts are fabricated in 304 stainless steel, and each unit is assembled, wired and run before packing. We supply complete automated pizza factories as well as individual modules, and we handle process design, equipment manufacturing, installation, commissioning and operator training for export customers. Remote diagnostics and production management systems can be integrated when the buyer’s plant is set up for them.
Quality Control
Incoming stainless steel and bought-in components are checked against the drawing before release to assembly. In-process inspection covers frame alignment, roller clearance, belt tracking and electrical wiring. Every line is run empty and then with dough to confirm forming, cutting and topping before shipment.
- Dimensional check on rollers, belts and cutting heads
- Electrical and PLC function test on all modules
- Dough trial run to verify weight, diameter and roundness
- Final inspection record kept against the line serial number
Packaging & Delivery
Modules are packed separately, with food-contact surfaces protected and electrical panels crated for sea freight. Container loading is planned around the 30000 x 5300 x 2500 mm line footprint, so the number of containers depends on the final configuration. We confirm packing drawings before dispatch and supply the documents the buyer needs for import clearance.
- Packing list and module layout drawing supplied before shipment
- Sea freight loading plan agreed with the buyer
- Lead time confirmed in the quotation against the chosen configuration
- Buyer supplies import documents and any required marks
FAQ
What is the pizza production line price for a 1200 mm configuration?
Price depends on belt width, how many topping modules you add and whether you include baking and freezing. Send your product weight, target output and recipe and we will quote the exact configuration.
Can I get a pizza production line datasheet before ordering?
Yes. We issue a datasheet covering capacity, belt width, power, dimensions and the modules in your proposed line, together with the layout drawing.
How does the pizza dough press machine section control base thickness?
The gauging rollers set the final band width and thickness after satellite rolling. Thickness is set from the recipe, and the heel cutter then stamps the round base from that band.
Can the line produce both thin-crust and thick-crust pizza?
Yes. Dough processing and forming parameters are adjusted for different crust thicknesses, and the recipe can be stored on the PLC for recall.
Can the automatic pizza making machine handle frozen pizza production?
Yes. Cooling and freezing modules plus frozen conveying and packaging can be integrated to create a complete frozen pizza line.
What is your MOQ for a trial order?
We build to order rather than from stock, so the minimum is one line or one module. A single forming module can be supplied first and expanded later.
How long is the lead time and what are the payment terms?
Lead time is confirmed in the quotation against your configuration. Payment terms are agreed at order stage; a deposit is normally required before production starts.
Do you offer OEM builds and what warranty applies?
OEM and ODM builds are available for buyers who need their own branding or a modified layout. Warranty terms are stated in the sales contract and cover the supplied modules.
Who installs and commissions the line at our factory?
Our team handles installation, commissioning and operator training. Remote diagnostics can also be integrated if your plant is set up for it.
How do I confirm the pizza production line for sale fits my plant?
Share your product weight, target output, pizza diameter and available floor space, and we will confirm which belt width and modules suit your plant before you commit to an order.
Are you a pizza production line supplier China buyers can visit before ordering?
Yes. We are a pizza production line supplier China customers can visit before ordering, and we welcome factory inspections where you can see the forming, topping and control sections assembled and running.
