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
- Trial production with your own product at the Kaak Technology Centre before you buy
- 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.
- Control of the cell structure through vacuum and pressure mixing
- 12 to 14 batches an hour; integrated CIP for the bowl, noise below 73 dB(A)
- 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.
- 5,000 to 9,000 pieces an hour, 150 to 1,200 g weight range
- The dough piece is repositioned during rounding; a long rounding path for the best shape
- A check weigher and rejector can be added
- 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
- Capacity
- 5,000 - 9,000 pieces an hour
- Weight
- 150 - 1,200 g
- 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.
- Liquid content from 42 to 92 percent: from green dough to pre-fermented dough
- 10:1 reduction with the Multiroller; a single operator is enough
- A gauging station guarantees the final thickness; the docking pattern prevents blistering in the oven
- Chainless direct motor drive; automatic flour dusting and scrap dough handling as options
- 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
- Hydration
- 42 - 92 percent
- Reduction
- Multiroller 10:1
- 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.
- Heated pressing head and a belt heated from below; an outer ring on every head for a consistent shape
- Release from the mould by a compressed-air poppet valve; every head is set individually on the HMI and the settings are saved with password protection
- An eight-step flow: proofer outfeed, pitch correction, oil on top, pressing in batches, docking, continuous flow into the oven
- 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.
- The Kaak patented MultiCurve belt: belt and drum designed together, low belt tension, long life
- Spiral, belt, refrigeration and enclosure from one source; dry and wet cleaning options
- 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
Sauce and topping systems
From the simplest tomato sauce dosing to the richest topping line. Applied before or after baking; works with chilled or frozen ingredients.
- Waterfall or border-free spreading
- Topping before or after baking
- Chilled or frozen ingredients
- From tomato sauce dosing to a multi-component topping line
- Application
- before / after baking
- Spreading
- waterfall · border-free
- Ingredients
- chilled · frozen
Four baking technologies
Four ovens by pizza type and capacity: electric direct heated, direct gas fired high temperature, impingement and cyclothermic. Belt options are wire mesh, stone plate, steel plate and steel belt.
- Electric direct heated: sustainable baking, precise temperature control in the baking chamber, high flexibility
- Direct gas fired high temperature: open flame in the chamber and a stone belt for Italian and artisan pizza, short baking time
- Impingement (convection): a wide range of crust types, fast product changeover
- Cyclothermic: long baking in a pan or tray, high capacity, radiant heat
- Renewable energy sources and zero-emission baking options
- Types
- electric · direct gas · impingement · cyclothermic
- Belt
- wire mesh · stone · steel plate · steel belt
Tell us your pizza type and your hourly capacity, and we will work out together whether pressing or sheeting fits.