Pizza Lines
DrieM Sheeting Lines are production lines Royal Kaak optimised for soft doughs in particular. Sheeting, forming and preparing the dough all happen on these lines.
Precise handling without damaging the dough, a modular build and a hygienic design that makes cleaning easy. Because the process is optimised, production time and labour requirements both drop.
- Hot pressing
- 600 - 15,000 pcs per hour
- Sheeting line
- 1,000 - 10,000 kg per hour
- MDD mixer
- up to 462 kg per batch
- Soft dough handling: precise processing without damaging the dough
- Modular build: adapts easily to a different production need
- High hygiene standard: designed to make cleaning easy
- Efficiency and automation: production time and labour requirements drop
- Hot pressing runs from 600 to 15,000 pieces per hour
- The DrieM sheeting line runs from 1,000 to 10,000 kg per hour
The parts of the line
Classic, thin crust, artisanal or American style. Which pizza will you produce?
Mechanical Dough Developer
Engineered and produced by Royal Kaak, the MDD range handles up to 462 kg of dough in each batch. Fully automated mixing gives a consistent dough output at high capacity.
- Up to 462 kg of dough per batch
- Consistency at a high output, with minimal labour requirements
- A high level of hygiene
- For continuous industrial pizza production or large pizza ball production
- Batch
- up to 462 kg
- Mixing
- fully automated
Consistent and round dough balls
The rounders and dividers handle all kinds of dough, from stiff pizza dough to pre-fermented high hydrated dough. The same equipment feeds dough balls for a restaurant supply chain centre or a pressing or cross-sheeting line.
- From stiff pizza dough to high hydrated dough
- Pre-defined or customised semi-industrial and industrial dough ball lines
- Solutions up to finalised stacked trays automatically filled with chilled dough balls
- Divider, rounder and drum divider and rounder options
- Dough
- stiff and high hydrated
- Output
- dough balls or line feed
Cold stretched pizza
Proofed dough is spread gently and evenly in two stages. Diameter and thickness, thick rim or flat, are fully adjustable parameters.
- The finished product takes on an artisan look
- A simple build that lowers downtime and maintenance cost
- Two-stage gentle spreading preserves the structure of the dough
- Cutting out of a dough sheet: no waste, because the remaining dough is re-used
- The DrieM sheeting line is built for capacities between 1,000 and 10,000 kg per hour
- Italian and American style, gluten-free and vegetable enriched crusts, small-size snack pizzas
- An in-line dough sheet proofing system gives more volume and a more open structure
- Soft dough forming instead of the three roll DrieMer: stress free production for Pinsa and pre-fermented dough
- Sheeting line
- 1,000 - 10,000 kg per hour
- Control
- size, shape and thickness
- Waste
- remaining dough is re-used
Hot pressing on a conveyor belt
The best known technique in large-scale pizza production. It can be applied to an existing line by changing only the forming equipment. Pressing on a belt allows a wide range of pizza styles.
- The presses flatten the dough and the product comes out evenly round at the right thickness
- Individually servo-controlled pressing heads: accuracy, consistent output and flexible operation
- From the traditional Italian thin base with a thick rim to a crispy thin crust
- Quick change-overs between tailor-made pressing head designs, for a wide range of shapes
- Capacity from 600 pcs/hour (semi-industrial) up to 15,000 pcs/hour
- The whole system is designed to lower downtime and maintenance cost
- Capacity
- 600 - 15,000 pcs per hour
- Press heads
- individually servo-controlled
- Shape
- by changing the press head
Hot pressing in a pan
Hot pressing in a pan is the way to produce perfectly round pizzas. Because a second and third proofing stage can follow in the pan, you can also make thicker, bread-like pizzas such as American style.
- Pieces are fed from the proofer and placed on the line with great precision
- The initial pressing stage has minimal to no heating, so proofing continues in the pan
- Pressure and heat spread the dough to the raised edges of the pan, giving a thick rim
- Thick American style and thin traditional pizza on the same line
- It works in a product specific pan or plate
- Product
- perfectly round
- Proofing
- 2nd and 3rd stage in the pan
- Style
- American and traditional
The spirals cover the whole process
Getting the best out of your dough needs the right environment and conditions. Dough balls in mesh or closed cups, a dough sheet on a belt, pressed pizzas in a pan, or dough balls on a spiral proofer, whatever your process needs.
- All proofers are designed and built in-house, from modular to custom-configured
- Temperature and humidity control guarantee consistency of the product
- Capability to work with oil or flour, depending on your process
- A robust stainless steel structure, hygienic and safe by design
- The spirals cool and freeze pizzas or dough balls, ambient or active
- Central drive technique, easy access and low maintenance
- Proofing
- cup, belt, pan or spiral
- Cooling
- ambient or active
- Body
- stainless steel
Tell us your pizza type and your hourly capacity, and we will work out together whether pressing or sheeting fits.
The line running: Neapolitan style pizza
From spreading the proofed dough to the baked base, the whole line.
Video from the Royal Kaak channel. Nothing is requested from YouTube until you press play.