Wood-fired pizza production lines
Our industrial pizza production lines are designed to optimize premium and Neapolitan pizza production by combining a modular and scalable approach with automated, industrial-level traditional processes. From long fermentation to baking in stone ovens, every phase is optimized to ensure an excellent final product. Discover our solutions and find out how we can transform your pizza production operations by making them more efficient and consistent, while ensuring the authenticity and the quality of true Italian pizza.
Premium pizza automatic production lines
We automate traditional processes with modular and scalable solutions according to your production requirements.
min. pizzas/hour
max pizzas/hour
customizable
Automatic pizza lines based on traditional and sustainable
CLM Bakery System full pizza production lines combine automated, industrial production with Italian tradition, thus ensuring premium quality and sustainability
- We decided to prioritize Ball&Pin (complete with crossing lamination systems) as well as Ball&Press processes (matched with hot pressing lines) e suspended tray conveyor proofers.
- Adjustable proofers ensure optimal fermentation, while precision lamination and pressing processes mimic the manual skill of traditional pizza making, since they keep the air inside the dough and ultimately allow for a light and easily digestible product.
- Our patented embracing heat baking solution reduces energy use and the environmental impact.
This approach not only enhances the characteristics of the product, but it also respects the environment, thus confirming our focus on sustainable production methods.
Solutions for industrial lines
Custom-made complete line design
Tailor-made solutions for all production needs.
Industrialization of existing processes
Automation and optimization of existing lines.
Sale of individual ovens
Flexible purchasing solutions for specific equipment.
Modularity and scalability
Easy to ramp-up and adjust production.
R&D laboratory testing
Solutions are validated before implementation.
System delivery and installation / commissioning
A full service, from delivery to commissioning.
Training at the end of commissioning
Personnel training for optimal technology deployment.
Industry 4.0 data
On-demand provision on data for production smart monitoring
Premium and Neapolitan pizza: a story dating back 300 years
Tradition is the reason why we prioritize certain processes and baking methods.
- In order to make true Neapolitan pizza in industrial numbers, sophisticated processes such as Ball&Pin and Ball&Press are needed, in that they ensure consistent quality and proper dough moisture content when matched with flour types that are better suited to retain moisture.
- • Finally, true Neapolitan pizza must be baked in a wood-fired oven at 450°.
Only with cutting-edge Neapolitan pizza production systems and top quality ingredients is it possible to elevate industrial production to craft quality in keeping with the Italian tradition.
Features of our production lines
Tailored capacity
Sustainability
Modularity
Hygienic Design
Preventive maintenance
Long fermentation
Nutrition
Italian quality
Hot pressing system
Crossing lamination
Automated traditional processes
Lunga fermentazione impasti
Fermentation varies from 4 to 24 hours We use small crates with barcodes to ensure a consistent process: the number of lines depends on production requirements. The dough is laid automatically and once the target weight is reached, the following phase can start.
Proofing
Proofing takes place in temperature and humidity-controlled proofers; each ball is loaded onto a conveyor tray and sits for a variable time. The number of lines in a cell is adapted to specific room and height requirements. After proofing, the dough is ready to the following step.
Lamination
From a ball to the round shape: dough moves through the flour sifter and then two lamination passages give it an oval shape. A 90° turn and another two lamination passages give it the final shape. An alarm signals when new flour must be fed into the system. The alignment system ensures the pizzas are positioned correctly for the following phase.
Hot pressing
Once proofed, the balls are laid on heated conveyor. A top shaper head gives each pizza the desired shape. This phase is key to obtain true Neapolitan pizza.
Punching
Punching prevents air bubbles from forming. The base is prepared to avoid over-baking and subsequently retain a good topping balance.
Tomato sauce dosing
The dosing system, either manual and automatic, is fitted with a spreader. Adding tomato sauce prevent the base from raising, which could cause excessing baking at the center. The choice between tomato sauce and tomato pulp affects the process: while tomato sauce can be applied directly, tomato pulp requires accurate dosing and spreading. A sensor makes sure the sauce is applied on the base only.
Oven baking
Our automated wood-fired ovens are at the cutting edge of pizza making. Using beech wood to ensure steady heat, perfect baking is attained while optimizing resource use through our patented smoke circulation system. We design wood, gas, pellet-fired ovens and other solutions. Read more --
Cooling
At the end of pre-baking, pizza moves on to the next phase on spiral coolers supplied by our trusted partners. This ensures final products retain all their nutritional properties and ensure the best possible experience to consumers.
Services
At your side
every step of the way
Why us
CLM Bakery can provide support regardless of your premium pizza industrial production requirements.
Have you been contacted by a supermarket chain or a producer about the supply of wood-fired premium pizza? Are you struggling to keep up with the demand with your existing pizza line? Fill in the form and tell us what you need.
Would you like to know how to industrialize or improve your premium pizza production? Are you looking to transition from a Sheet&Cut to a Ball&Pin or Ball&Press process?
Fill in the form and request our consulting services.
Are you looking to install an industrial line or oven in your facility?
Fill in the form and contact a sales engineer.