Cold-Stretched Pizza
In this process, the proofed dough is flattened gently and smoothly in two steps. The diameter and thickness of the pizza base, with or without a thicker rim, are all parameters that can be adjusted so that the final product has the desired shape and looks like an artisanal product.
The very simple construction not only enables the dough to be shaped correctly, but also reduces standstill and maintenance costs.
Hot-Pressed Pizza
Hot pressing is one of the best-known techniques for making pizzas on a large scale.
This concept can easily be applied to existing lines by replacing the make-up equipment. Kaak has technical solutions and systems available that are suitable for the entire line. Our technical efforts provide exceptional flexibility and help to customers to expand their product range. The customer can choose for hot pressing on plates or on special conveyor belts. These two processes are different.
Hot pressing on plates:
- pieces of dough are fed into the line from the proofer;
- they are very precisely placed in a line;
- a first row of press heads gently flattens the dough pieces (without heat);
- the pieces of dough are then placed under hot presses which flatten the dough into the final shape;
- the pressure and temperature exerted push the dough towards the raised sides of the plate, giving the piece of dough the correct diameter and creating a thicker edge.
Hot pressing on conveyor belts:
- pieces of dough are fed into the line from the proofer;
- the dough pieces are placed very precisely in a line;
- the dough pieces are then placed under presses that flatten the dough;
- the pressure and temperature applied ensure that the final product is nicely rounded and has the right thickness and shape.
The entire system is designed to reduce standstill and maintenance costs.
