Ingredient handling
Solutions for the handling of raw materials in the food industry. From small-scale storage and supply for your starting supply chain center, up to large-scale installations for continuous pizza production, we can offer the right solutions for you.
Learn moreMixing
Fully automated mixing for a high capacity consistent dough output. Engineered and produced by Royal Kaak, our range of Mechanical Dough Developers (MDD) showcases the highest level of precision and innovation, with the ability to handle up to 462 kg of dough in each batch. This system offers pizza producers consistency at a high output, with minimal labour requirements and a high level of hygiene.
Perfect for continues industrial pizza production or large pizza ball production!
Discover the MDD Mixer
Dough Ball Production
Perfectly consistent and round Pizza Dough Balls. Our rounders and dividers can handle all kinds of dough; from stiff pizza dough to pre-fermented high-hydrated dough. Whether it’s for dough balls for your restaurants supply chain center, or for a pizza pressing or cross-sheeting line.
Want to get the best combination?
We offer pre-defined or customized (semi) industrial pizza dough ball lines. Our solutions can go up to finalized stacked trays, automatically filled with chilled dough balls.
More info on the stand-alone equipment?
Dough rounders Dough dividers Drum Divider & RounderProofing
The right environment and conditions to get the best out of your dough is proofing or resting. Whatever your process needs to make the perfect pizza; We have the solution.
- Dough balls in mesh or closed cups, a dough sheet on a belt, pressed pizzas in a pan, or dough balls on a spiral proofer
- All proofers designed and built in-house, from modular to custom-configured
- Temperature and humidity control to guarantee excellent consistency of your product
- Capabilities to work with oil or flour, depending on your process & preferences
- Robust stainless-steel structure
- Hygienic and safe design
Hot Pressing
Hot pressing is one of the best-known techniques for making pizzas on a large scale. We offer this technique based on pressing in a product specific pan or plate, or on special conveyor belts.
Our systems offer proven technology, tailor made to your requirements. Our pressing technology is based on individual servo-controlled pressing heads. Offering you the best accuracy, consistent product output, flexibility in operation and reduced labor costs. Our systems can be designed for capacities of 600 pcs/hour (semi-industrial) up to 15,000 pcs/hour.
Hot press on a conveyor belt allows you a wide range of pizza styles. From traditional Italian styles with a thin base and thick rim to crispy thin crust pizzas or pizzas with a thick base and rim. Pressing on a conveyor belt allows a wide range of pizza shapes thanks to quick change-overs between tailor-made pressing head designs.
Hot pressing in a pan is the way to produce perfectly round pizzas, while being able to introduce a 2nd and 3rd proofing stage (in pan) after pressing. This allows you to create various thicker bread-like pizza, such as American style pizza, in addition to the thinner style traditional pizzas. The initial pressing stage commonly includes minimal-to no-heating, to allow further proofing in the pan.
Sheeting Pizza
Highly flexible production method by cutting products out of a dough sheet. The sheeting process consists of a number of steps that always start with making a sheet of dough. Sheeting is a gentle process and will therefore not harm the dough. There is no waste of dough because the remaining dough will be re-used after cutting.
A process suitable for handling a wide range of pizza doughs with control over size, shape and thickness according to your present and future needs. One can think of Italian or American style pizzas, gluten-free or vegetable enriched pizza crusts as well as small-size snack pizzas. To create more volume and a more open dough structure often an in line dough sheet proofing system is used.
As an alternative to the 3 roll DrieMer, we can offer a soft dough forming and sheeting. This solution guarantees a stress-free production for pre-fermented pizza or Pinsa dough. Allowing you to produce high-end open dough structure products.
Shortly, from midsize to industrial pizza bakeries the DrieM sheeting line is designed to fulfill production capacities between 1,000 and 10,000 kg per hour (2,205 to 22,050 lbs. per hour).
Learn moreBaking
Your partner for the optimal and sustainable industrial baking solutions. An essential part of the pizza production process is baking. Different styles of pizzas require different methods of baking. We offer a wide range of baking technologies combined with special baking know-how based on decades of experience and hundreds of proven industrial ovens supplied to the market.
Are you looking for a real artisanal style pizza, baked on a stone belt at high temperature? Or maybe a slowly baked crispy pan pizza with a fine structure? We have the ovens available to cover these needs.
Our Oven Solutions
Cooling & Freezing
Always the best fit for your pizza product and process. Royal Our spirals cover the entire process for cooling and/or freezing your pizzas or dough balls.
Designed for optimal food safety, minimal downtime, and cost reduction to guarantee product quality and consistency with maximum output.
- Ambient or Active Cooling & Freezing solutions available
- Including options for proofing!
- One stop shop for spiral, belt, cooling and enclosure
- Central Drive Technique, easy access and low maintenance
- Kaak Hygienic Design Philosophy
- Various options for dry and wet cleaning
- Solutions for dough balls, pizza bases or trays available
- Energy saving design and options
Kaak Technology Center
Before you purchase a machine, we can demonstrate in our Kaak Technology Center that your product can be produced on our machines. Of course, we can also test your pizza products.
Technology Center