Tromp Bakery Equipment offers production lines for Pizza Base as well as Pizza Topping and combinations thereof. All our Pizza Lines are designed according the highest HACCP / USDA standards. The equipment, conveyors and tools are easy to dismount (without tools) and made of high quality stainless steel. All controls are computerized and operated by means of one or more Touch Screen Control Panels.
The traditional Pizza Base sheeting line is a combination of a 3 or 4-roll dough extruder in combination with multi-rollers and cross-rollers to reduce the sheet to its final thickness. The Pizza Base shape is produced with rotary cutters or guillotines depending on size, shape and capacity. By simply changing the cutting tools, a wide range of different shapes and sizes of pizza bases may be produced. At the end of the line the pizza base is placed into a baking tray or foil, or directly fed into a proofer or oven.
The Stress Free Pizza Base line has been designed by Tromp Bakery Equipment for fermented dough with a high water content, using the most modern techniques in sheeting technology. The stress free unit at the beginning of the line massages the dough chunks into a stress free sheet which is than reduced to its final thickness by means of small reduction step avoiding any stress in the dough. The Pizza Base shape is produced with rotary cutters or guillotines depending on size, shape and capacity.
Using a Laminator in front of the Pizza Base Make-Up line enables you to produce a different type of Pizza Base/Crust. The lamination influences the structure of the dough sheet and effects the crispiness after baking. After laminating the dough, the sheet is reduced traditionally and he Pizza Base shape is produced with rotary cutters or guillotines depending on size, shape and capacity.
Target Applicators like the Tromp Power Shot and Discontinuous Strewing System are well known for their accurate application both in capacity as well as consistency. The Applicators apply (tomato) sauces, cheese, vegetables as well as meat-cubes. The pizza bases are positioned fully automatic, the sauce is deposited and spread, the cheese or vegetables are applied “edge free” and the products are then fed to the freezer or packing system.
All Tromp Waterfall Applicators for sauces and other toppings are available with standard return systems and automatic feeding of the strewing / depositing material. The Topping Lines consist of a continuous sauce enrober or applicator that applies a constant layer of sauce on your pizza base. Continuous cheese, meat and/or vegetable applicators apply the other toppings before the products are fed to the freezer or packaging system.