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JH2212
Shanghai Juheng
Model | JH2212 |
Dimension | 50337*2088*2350 (mm) |
Bread size | 15cm (for reference) |
Capacity | 3000-6000pcs/h |
Power specification | 380V, 50HZ, 3PH, 29.9KW |
Forming method | Punching |
Pizza size | Adjustable |
Step 1: Dough Mixing
Ingredients (flour, water, yeast, etc.) are automatically mixed in a spiral mixer according to the preset recipe. The PLC controls water temperature and mixing time to ensure consistent dough hydration.
Step 2: 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).
Step 3: 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.
Step 4: Cutting or Punching
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.
Step 5: Baking & Topping
Depending on your recipe, the pizza bases can go through the baking oven first, then the topping station, or vice versa. Typical frozen pizza production: bake → cool → add toppings → freeze.
Step 6: Cooling / Freezing & Packaging
Finished pizzas are conveyed through a cooling tower or a spiral freezer before entering automatic packaging lines.
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.
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.
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.
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.
Used for mass production of tortillas to meet market and customer demands.
Provides standardized and consistent flatbread products for chain restaurants, fast-food outlets, etc., ensuring uniform product quality across all outlets.
Provides efficient and stable flatbread production lines for food export enterprises to meet the demands of international markets.
The capacity is related to the size of your product.
First, please provide some basic information: product size, thickness, dough humidity, desired capacity, factory layout.
About 3 months, depending on the specific solution.
1-year warranty.
Payment by T/T or L/C, 40% of the total amount as deposit, the balance paid before delivery.
