Overview
Our pizza line is equipped with an online proofing tower specifically engineered to achieve precise proofing times for optimal dough development. With its modular design, high flexibility and capability to handle a wide variety of pizza products, the line significantly improves production efficiency.
From dough mixing to final packaging, Chief provides complete standard solutions for industrial packaged-pizza production. Our team can tailor recommendations based on your actual plant conditions, helping you configure a space-efficient pizza production line and launch your business successfully.
What You Can Produce
- Pizza bases — thin, thick, round and square
- Rimmed (raised-edge) pizza bases
- American pan pizza and Italian style
- Pizza baguettes, calzones and pinsa
- Frozen pizza bases and fresh dough
- Gluten-free and vegan dough (optional configuration)
How the Line Works
- Mixing & dosing — dough is mixed to recipe with precise water metering.
- Sheeting — precision sheeting and rolling reduce the dough to a controlled thickness.
- Proofing — an integrated online proofing tower proofs the sheet directly, without tray loading.
- Cutting & forming — a rotary cutting and forming unit shapes the base.
- Topping — sauce, cheese and topping depositors apply product (optional).
- Baking — a tunnel oven bakes the base or finished pizza.
- Cooling & freezing — spiral cooling and freezing for frozen products.
- Packaging — automatic packaging for retail-ready output.
Key Features
- Handles dough with a moisture content from 60% to 78%, preserving dough structure without damage.
- Precision sheeting down to a 2 mm sheet thickness.
- Integrated online proofing tower — proofs the dough sheet directly, eliminating tray loading and intermediate handling.
- Rotary cutting system with integrated roller-cutting and forming, allowing rapid blade changeovers without disassembly.
- After proofing, the sheet produces rimmed pizza bases that bake directly with no additional processing.
- All roller gaps are automatically adjustable, enabling one-touch recipe recall for fast, efficient product changeovers.
- Modular, space-efficient layout designed around your plant.
Technical Specifications
| Parameter | CFEPS-600 | CFEPS-800 | CFEPS-1000 |
|---|---|---|---|
| Dough width | 600 mm | 800 mm | 1,000 mm |
| Roller width | 620 mm | 820 mm | 1,020 mm |
| Dough thickness | 2 – 30 mm (all models) | ||
| Power | 35 kW | 35 kW | 35 kW |
| Overall dimension | L38 × W2.2 × H2.4 m | L38 × W2.5 × H2.4 m | L38 × W2.6 × H2.4 m |
| Proofing time | 25 / 50 min (programmable) | ||
| Motor | SEW (all models) | ||
| Inverter | Danfoss / Siemens | ||
| PLC / touch screen | Siemens | ||
Other working widths and capacity classes are available on request; final configuration is confirmed per project according to product and plant conditions.
Optional Modules
- Water metering and dosing system
- Topping and depositing stations
- Spiral cooling and freezing tunnels
- Automatic packaging
- QC vision inspection
- Rework recovery
Why Chief
We combine advanced technology with rigorous on-site inspection and fast delivery. Our modular configurations allow future upgrades, so your line grows with demand without a full rebuild.
Frequently Asked Questions
Why use an online proofing tower? It proofs the dough sheet directly without tray loading, saving labour, floor space and handling damage — while giving precise, repeatable proofing times.
Can the line produce both pizza bases and finished topped pizzas? Yes. Topping and depositing stations can be integrated, or the line can run bases only.
How thin can the base be? Down to 2 mm sheet thickness through precision sheeting and rolling, while preserving dough structure.
Can you build around my existing plant? Yes — our engineers tailor the layout to your actual plant conditions to keep the line space-efficient.