Artisan line

MINIPIZZA 300/600 Group

A leveling MINIPIZZA III machine with orthogonal sheeting rollers is used. The machine shapes the cold dough with different sizes and weights. The machine is fed manually or automatically by a dough divider. A conveyor belt with printed disks for reference on which the disks of dough are placed, feeds a tunnel oven. During the transfer to the oven, a dosing device drop off the tomato that is spread by another device.


Automatic small dough balls loading in the MINIPIZZA III machine via a conveyor belt with flour dusters.

Conveyor belt with printed disks for easy reference.

Tomato dosing device with drop-stop nozzles that are easy to remove.

Easy-to-remove tomato spread device, with rotating arm and external containment ring.

Details and Technical features