IMPRESSA pizza

Depending on the consistency of the dough, different dough sheeters can be used. The dough sheeter TBP is ideally suited for the gentle sheeting of doughs with a hydration rate of 145 to 175. This system regularly reduces the dough in four steps and the pressure is minimised accordingly.

The Soft Dough Sheeter SDS is used for softer doughs. It is specially designed for processing soft doughs. It uses fold-up conveyor belts to flour the dough sheet from all sides, thereby eliminating the need to use any oil when rolling out the dough.

The dough sheet former DS with its three rollers is particularly recommended for firm doughs that don’t require long proofing times. A clean separation of the dough sheet from the rollers is guaranteed by scrapers. An infra-red sensor controls a flawless transfer of the dough sheet onto the conveyor table without stretch or accumulation.

• Flexible dough sheeting systems
• Specific systems for the gentle processing of soft doughs 

The heart and soul of our Soft-Processing technology is the FRITSCH satellite head. This forms the dough sheet quickly while going gentle on the dough texture and giving the sheet its desired thickness. An integrated, driven pressing roller ensures that the dough is pressed down gently before it enters the satellite head. The roller gaps of the pressing roller and the satellite head are infinitely adjustable by motor. The satellite head achieves a reduction degree of max. 10:1. The rollers are continuously cleaned using scrapers or brushes. The dough removed by the scrapers is collected in stainless steel trays.

• Fast sheeting of the dough (max. reduction degree of 10:1)
• Gentle processing

Once the dough sheet has been produced, it passes through a temperature-controlled proofing tunnel. The length of the proofing belt can be changed by selecting different levels in the proofing tunnel. Together with the speed, the proofing time can be specifically set for different products. Products that do not require proofing can also simply pass through the proofing tunnel. The proofing belts can also be installed in a space-saving arrangement above the production line.

Depending on the desired end product, two cutting methods are used. In the "Sheet & Cut-Process" for pizza bases without a distinct rim and flatbreads, a cutting roller is used to cut the dough pieces from a dough sheet. In the "Sheet & Cut & Press-Process" for pizza bases with a distinct rim, the dough pieces are punched out and at the same time gently pressed. With this method, the dough maintains its characteristic structure. The end products do not only look like handmade but also taste home-made.

The scrap dough can be returned to the process in both methods and contributes to flavour development.

• Flexible systems depending on the product
• Gentle and precise operation