Custom Automatic SS Pizza Production Line ​| Industrial Automatic Pizza Dough Sheeting & Forming Line

Pizza Base Production Line

The Juheng Automatic Pizza Base Production Line is a highly integrated industrial system designed for high-volume pizza manufacturing, from raw dough preparation to finished pizza crusts. Engineered for frozen food manufacturers, large-scale central kitchens, and export-oriented pizza producers, this line delivers consistent, uniform pizza bases at production rates up to 3000-6000 pieces per hour.

Sheeted Pizza Line — Dough is rolled into a continuous sheet, then cut into round crusts. Ideal for thin-crust, American-style, and frozen retail pizzas.

Beyond forming, the complete system encompasses dough mixing, proofing, and topping application (sauce, cheese, dry toppings). Every stage is synchronized via central PLC control to maintain product consistency across extended production runs.

All food-contact surfaces are SUS304 stainless steel and Food-grade conveyor belt, CE certified for global export. The modular design allows custom configuration based on your product specifications, capacity targets, and facility layout.

Product Features

Production process

Dough Processing into a Continuous Dough Band

The mixed dough is fed into a series of sheeting rollers, which gradually reduce the dough thickness to form a uniform, continuous dough band of desired width and thickness (adjustable 1.5–5mm).

Inline Proofer – Controlled Fermentation

The dough band enters our inline proofer, a multi‑layer conveyor system that allows the dough to rest and ferment for 30–40 minutes under controlled temperature and humidity. This multi‑layer design saves floor space while providing ample fermentation time. During this stage, the gluten relaxes, improving the final crust texture and volume.

Die cutting

After proofing, the fermented dough band is precisely cut or punched into individual pizza bases (round, square, or custom shapes). Unlike traditional processes where cutting happens before proofing, our post‑proof cutting ensures minimal shrinkage and a more accurate final diameter.

Key advantage 

The inline proofer with post‑proof cutting eliminates the need for intermediate tray handling, reduces labor, and ensures each pizza base has a consistent, fully‑relaxed dough structure.

Modular Architecture for Customized Solutions

Adopting a modular design concept, the JH2212 pizza production line can be flexibly adjusted according to the scale of the enterprise and its goals. Whether it's a small startup or a large-scale industrial operation, it can deliver tailor-made solutions, helping businesses achieve production targets and optimize resource allocation.

Full-Process Coverage to Enhance Product Quality

From dough preparation to the final product emerging from the oven, the production line covers every step of pizza making. By precisely controlling the parameters of each stage, it ensures that the pizzas achieve the best in terms of taste, appearance, and flavor, assisting businesses in boosting product competitiveness and winning consumer favor.

Streamline Production Processes to Drive Business Growth

The JH2212 pizza production line simplifies production operations through automation and standardization, helping businesses reduce labor and time costs. Meanwhile, its stable product quality and high production capacity provide strong support for businesses to expand market share and achieve business growth.

Advantages

• Multi-Directional Sheeting: Longitudinal and transverse rolling produces uniform dough sheets with balanced gluten tension — no thin spots, no oval baking.

• Inline Proofing Integration: Controlled rest between sheeting stages eliminates dough spring-back and ensures dimensional stability after cutting.

• Precision Docking: Adjustable pin pattern prevents baking blistering for a professional, even crust surface.

• Interchangeable Cutter Tooling: Quick-change stamper for different diameters and shapes — round, oval, rectangular, or custom.

• Full SUS304 Construction: All food-contact surfaces is SUS stainless steel and food-grade conveyor belt.

  
  

Applications

• Frozen pizza manufacturers seeking a dedicated forming line to pair with existing mixing and baking equipment

• Central kitchens for pizza restaurant chains requiring consistent, uniform bases

• Co-packing facilities producing private-label pizza bases in multiple sizes

• Foodservice suppliers manufacturing par-baked or raw pizza crusts

• Any pizza producer looking to upgrade or replace their current sheeting and forming system

FAQ

How is the capacity?

The capacity is related to the size of your product.

What information do I need to provide in order to get a suitable solution?

First, please provide some basic information: product size, thickness, dough humidity, desired capacity, factory layout.

How long is the production cycle?

About 3 months, depending on the specific solution.