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Pizzeria Equipment

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Sprizza Dough opener

Sprizza Dough opener

Templates:

SPZ 40: Open masses of up to 20 to 40 cm
SPZ 50: Opens masses of up to 50 cm

Only Cold Opener for Dough with the edge (micro-rolling system).

Features:

  • – Mass thickness and adjustable edge.
  • – Start and automatic stop.
  • – Maintain the integrity of the dough structure, including its natural fermentation.
  • – Aerated and soft dough, open from 3 to 6 seconds.
  • – Diameter, thickness and edge volume standardization.
  • – Monophasic 220V (does not include outlets).

Warranty: 1 year (at the nearest factory or authorized service facility).


Divider and Boleadora – DR

>Divider and Boleadora – DR

Templates:

DR 11 – Serves 11 pieces per operation
DR 14 – Serves14 pieces per operation

Only Divider and Modeler specific for pizza dough, with an average production of 800-1000 servings per hour.

Features:

  • Serves in the exact weight of your product, from 110 to 650g.
  • Models in constant speed, pressure and temperature.
  • Together with the automatic modeling programming time, it
  • results in standardization and mass perfection.
  • Monophasic 220V (does not include outlets).

Warranty: 1 year (at the nearest factory or authorized service facility).


Trough

Trough

Trough developed for pizza dough.

The spiral shape and the ratio of its diameter with the bowl provide the best dough results, increasing its aeration by 20% and its hydration in up to 15%.

Features:

  • All items in contact with the dough are in stainless steel AISI 304.
  • Thoroughly Silent (transmission with an unstretchable toothed belt and pre-lubricated ball bearings)
  • Waterproof control panel.
  • CE and EAC Certificate.
  • 5 to 25 kg dough (14 to 15 kg flour)
  • Monophasic 220V (does not include outlets).

Warranty:1 year (at the nearest factory or authorized service facility).