Fritsch, Grasso, Sancassiano Complete pizza production line 6000 pizzas per hour

Diameters: 225, 265 and 295 mm
Spiromatic:
2 outdoor silos, capacity 30 tons each, glass fiber polyester
Spiral conveying
Weighing hopper, capacity 200 kg
Spido 6 control
Automatic water dosing
Water cooling unit

Sancassiano:
Dosing station
2 pc. spiral mixers, Se 300
5 pc. bowls
Bowl lift
Movable robot for bowl transport

Fully automatic system for pre dough:
4 tanks with each 6000 liter capacity, double jacketed with cooling
Yeast treatment system, to dissolve block yeast into liquid yeast
Liquefying system for rework dough

Fritsch:
Preportioner, with starroller
Relax-dough-processor, RDP 600 HV-L
Satellite head 1100/200 HV-L
Spiral cross roller 1100
Sheeter head 1100/200 HV-L
Sheeter head 1100/200 HV-L
Flour removal brush 900/1100/1300
Proofing belts, proofing time 10 minutes, 15 meters above the line
Hydraulic guillotine 1100
Punching dies ø 265, 295 and 225 mm
Docking roller
Dough scrap removal
Multispot tomato topping unit
Retracting unit
Dough scrap return into the mixer
Digital control, Siemens S7, OP27

Oven:
Baking chamber 1000 X 18000 mm
Baking time, between 1 and 3 minutes
Stone plate belt

Spiral cooler:
Ambient cooling
Infeed at 900 mm
Outfeed at 3200 mm
Full stainless steel execution, stainless steel belt
CIP cleaning system for belt wash

Decoration line:
3 pc. strewers for cheese, ham and vegetables
1 pc. slicer for cutting and topping of salami, ham and cheese, equipped with 4 separate cutting heads and pendulum movement
1 pc. spice strewer
1 pc. crème doser
Pressing roller
Water sprayer

Spiral freezer:
NH3 freezer
Stainless steel execution
Stainless steel belt
CIP belt cleaning
2 evaporators, 5 fans

Packaging:
Packaging machine for foil bags
Shrinkage tunnel
Metal detector
Horizontal carton packaging machine

Freezer plant:
5 pc. GEA Grasso single stage screw compressor packages
GEA Ecoflex PHE- type evaporator
Electrical: 3 X 400 V – 50Hz