Ready meals & mixes applications
Pizza manufacturing technologies
Coperion offers fully integrated pizza production systems, designed to support consistent product quality, precise forming, and reliable high-throughput performance. The solutions support a wide range of industrial pizza manufacturing applications for retail and wholesale production.
High-performance frozen pizza production technologies
Whether they are fresh, chilled or frozen, pizza manufacturers work with a wide range of dough types, sauces, and toppings, from traditional tomato sauces and white sauces to pesto, gluten-free formulations, and premium inclusions. Maintaining consistent portioning, product quality, and production efficiency across these variations is essential for large-scale manufacturing.
Manufacturers are also responding to growing demand for product variety, including thin crust, deep pan, gluten-free, plant-based, and premium topped pizzas. These evolving products can create additional processing challenges, particularly in dough handling, topping distribution, moisture control, and line flexibility.
Engineered pizza production line solutions for modern manufacturers
Coperion delivers integrated frozen pizza production solutions that connect ingredient handling, dough preparation, forming, topping application, baking, cooling, and freezing into one continuous process.
By integrating each production stage, manufacturers can improve operational efficiency, reduce manual handling, and maintain more stable product flow throughout the line. Better control across the process also helps support consistent pizza appearance, texture, and overall product quality while enabling reliable high-throughput production for retail, wholesale, and foodservice applications.
The technology brands behind our pizza manufacturing solutions
How pizza manufacturing production works
(MIH systems)
Ingredient handling
Shick Esteve Bag dump stations provide a safe, dust-free way to manually add dry ingredients.
Liquid ingredients, such as glucose, are temporarily stored in our Shick Esteve Tank systems, or Tote systems, and then delivered through pumps.
Mixing & dough feed
The process begins by mixing ingredients into a consistent dough mass for downstream processing. Coperion integrates mixer ranges from their leading technology brands, giving food manufacturers flexibility to select the best fit for their pizza production requirements.
Vertical kneaders like the DIOSNA Wendel mixers and VMI SPI spiral mixers for efficient dough development and consistent mixing performance.
Vertical mixers can be augmented with Automatic Guided Vehicles (AGVs) for dough automations to manage resting time and transportation to the next stations while reducing human labor.
For manufacturers looking for the convenience of large batches and horizontal mixer ranges include Baker Perkins Tweedy mixers, Shaffer/Peerless Triple Roller Bar mixers, and Shaffer/Peerless Pioneer mixers (in Triple Roller Bar configuration).
For continuous dough preparation, the VMI Verymix dough mixer provides a steady stream of pizza dough supply to the line.
Additional systems, such as the Baker Perkins Flour-free dough resting system helps condition dough pieces between dividing and moulding while reducing the need for dusting flour.
Once mixed, the dough is transferred through dough feed systems designed to support smooth, hygienic, and controlled flow throughout the production process.
Dough dividing & forming
After mixing and conveying, the dough is divided into accurate portions for the next stage of production. Consistent scaling and gentle dough handling help maintain dough structure, product quality, and line efficiency.
The Baker Perkins Accurist2.1 washdown divider features servo-controlled operation for high accuracy, gentle dough handling, and hygienic washdown design. The Baker Perkins Accurist divider range provides reliable and efficient scaling across a wide range of pizza applications.
Once divided, the dough moves to the forming stage, where it is shaped into consistent pieces for downstream processing. The Baker Perkins Conical rounder gently forms dough into balls while preserving structure and supporting smooth handling for proofing and moulding.
Sauce & topping depositing
Powered by Unifiller, sauce and topping depositing is a key step in pizza manufacturing, ensuring consistent coverage, portion control, and product quality on every base.
Compact systems like the Unifiller ELF 400 depositor, iSpot or iFill depositor, and the Compact series depositors provide accurate portion control for flexible production needs. For higher-capacity applications, the Unifiller Pro 1000i delivers reliable depositing with conveyor integration in industrial environments.
For more specialized applications, the Unifiller Flocker nozzle enables spraying of thick or textured sauces, supporting the flexible application of products such as tomato-based or seeded formulations.
Stable feeding from upstream systems helps maintain consistent hopper performance during operation. Unifiller Hopper Toppers support controlled feeding of thick or chunky ingredients into depositing systems, while Shaffer/Peerless Dough conveyors, Dough chunkers, and Dough pumps enable gentle transfer between processing stages.
In temperature-sensitive environments, Shick Esteve Flour cooling systems can be integrated to support stable ingredient conditions and consistent processing performance. The pizza base then moves to the baking stage after the depositing is completed.
Par-Baking, cooling & cutting
After baking, the pizza base is partially baked to develop structure, stability, and handling strength for downstream processing. This helps maintain shape and ensures consistent product quality.
The par-baked bases are then cooled in a controlled process to stabilize texture, reduce moisture variation, and prepare them for the next stage.
After cooling, the pizza is cut into final portions with consistent size and clean edges to ensure product quality and uniform presentation while minimizing waste.
The Bakon Nano and Pico ultrasonic slicers provide precise cutting for pizza applications, using ultrasonic blade technology to deliver clean cuts while preserving texture and appearance.
Both models support flexible production needs depending on capacity and space requirements.
Option – Dough recovery
After cutting, dough trimmings and residues are collected and recovered to improve yield and reduce waste.
DIOSNA Dough reclaim systems are an additional system for bakeries of any size, helping to recover and reuse dough residues to improve efficiency and reduce waste.
Related process technologies
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We take a distinctive approach to the processes that drive manufacturing. Let us know how we can help you achieve your goals for efficiency, productivity and safety.