In this process, fermented dough is gently and evenly stretched in two stages. The diameter and thickness of the pizza base—whether thick-edged or thin—are fully adjustable parameters. This ensures that the final product takes the desired shape and achieves an artisan, handmade appearance.
Its simple design not only ensures correct dough shaping but also reduces downtime and maintenance costs.
2.Hot-Pressed Pizza
Hot pressing is one of the most well-known techniques for large-scale pizza production.
This concept can be easily applied to existing lines by simply replacing the shaping equipment. Kaak provides technical solutions and systems suitable for the entire production line. Our technical expertise offers exceptional flexibility, helping customers expand their product range.
Customers can choose to perform hot pressing either on plates or on special conveyor belts, with each method differing in process.
Hot Pressing on Plates:
Dough pieces are fed from the proofer onto the line.
The pieces are carefully aligned on the line.
The first row of press heads gently flattens the dough without applying heat.
Dough pieces are then placed under the hot presses, where heat and pressure cause the dough to spread toward the raised edges of the plates, giving the correct diameter and thicker edges.
Hot Pressing on Conveyor Belts:
The entire system is designed to minimize downtime and reduce maintenance costs.
