Pumps for industrial pizza production

When choosing the right pump for the production of industrially produced pizzas, there are a few things to consider.

Pizza on the conveyor

For the manufacturing process of industrial pizzas Are there various pumping systems to choose from. Displacement pumps are a good choice for liquids with solid particles, such as pizza sauce or media of high viscosity, such as yeast dough. Die wobble ring pump The pumpsystems is particularly suitable for this purpose.

What tasks do pumps perform in industrial pizza production?

Gear pumps, for example, are suitable, which work particularly well for thick sauces. Piston pumps, on the other hand, are ideal for low-viscosity but also creamy sauces.

In addition to eccentric screw pumps, the wobbling ring pump can be used to transport cheese blends.

When choosing the right pump, it is also important to sanitationbecause it is food. The pump technology must therefore be easy to clean and made of stainless steel. Regular maintenance and cleaning is essential to ensure that the pizzas are of impeccable quality. It is also particularly important in the food industrythat the pumps meet some hygiene standards.

Pumpen für die industrielle Pizzaherstellung


This includes, for example, the use of materials that are easy to clean and disinfect. But this also includes compliance with certain procedures and regulations when handling food. The pumps must be SIP and CIP capable and the surfaces must be smooth and resistant to corrosion be.

CIP and SIP are abbreviations used in the area of cleaning and sterilization in the production of pharmaceutical products and foodstuffs. CIP stands for “Cleaning In Place.” It refers to the cleaning of production equipment, which is carried out without the need to disassemble them. Special cleaning agents and rinses are used to remove residues and contaminants.

SIP On the other hand, it stands for “sterilization in place.” It describes the process of sterilizing production systems directly on site without the need to dismantle them. This is done by using a combination of steam and pressure to kill possible germs and microorganisms that could contaminate the product. Both processes are of great importance for surety and the quality of the food produced. This is because they ensure that all surfaces and devices that come into contact with the product are free from contamination. By using CIP and SIP, the risk of contamination is minimized and production processes are made more efficient. They also help ensure compliance with legal regulations and standards. This can protect consumers' health.

In addition, the pumping capacity should also be able to deliver large quantities of sauces and cheese blends quickly and effectively. As a result, they can production processes be optimized. Precise dosing and controlled flow are other important factors to ensure an even distribution of sauces on pizzas. Another aspect that should be considered when choosing pump systems for pizza production is environmental friendliness. It is recommended to choose pump types with low energy consumption and efficient use of resources. The noise pollution of the pumps should also be as low as possible in order to create a pleasant working environment. Overall, choosing the right pump systems is an important factor for the quality and efficiency of industrial Pizza making.

Our wobble ring pump Is particularly good for viscose yeast doughs suitable. Thanks to its special construction and the wobbling ring principle, the dough is handled particularly gently. This gentle treatment does not cause any unwanted air bubbles or deformations in the pizza dough. The result is uniform and airy shapes dough patties. The wobble ring pump is therefore ideal for industrial pizza production.

You can find out more about the benefits of our wobble ring pump in our product brochures.

Product brochure (DE)

Product brochure (EN)

Product brochure (NL)

In addition to pumps, which machines also play a role in industrial pizza production?

Industrially produced pizzas usually use so-called deep-freezing technology. The prepared pizza bases and toppings are brought individually to frozen temperatures and then put together. Special deep-freeze systems and conveyor belts are used for this purpose to ensure fast and efficient production. In addition, special dough and rolling machines are also used to manufacturing process to optimize and ensure consistent quality.

Frozen technology has the advantage that the pizzas have a longer shelf life and can therefore also be transported over long distances. In addition, the rapid freezing of the toppings keeps their freshness and taste received.

The industrial production of pizzas has increased significantly in recent years as more and more people are turning to quick and easy meals. But here, too, there is Quality differences between different manufacturers and brands. Some pay attention to the use of high-quality ingredients and careful processing, while others rely more on mass production and low prices. It is therefore important for customers to pay attention to the quality of the ingredients and the origin of the products.

How is pizza dough produced industrially?

Industrially produced pizzas are mostly frozen pizzas. frozen pizza is produced in a similar way to handmade pizza, but the processes are mechanical and automated. The dough is first produced in large quantities in a dough machine. It is then divided into small portions to be shaped into balls.

Industrial pizza production

The pizza dough consists of flour, yeast, water and often also oil and salt. After ball forming, the dough is stored in a special room for some time to ripen. This is followed by the processing of the dough by the machines: The dough is rolled out, with tomato sauce and toppings and finally baked at very high temperatures. After baking, the pizza is quickly cooled and then packaged. Frozen pizzas have the advantage that they can be prepared quickly and easily. All you have to do is remove the pizza from the packaging, put it in the preheated oven and wait until it is ready. However, frozen pizzas are often not as fresh and crunchy as handmade pizzas from a wood-fired oven. They may lose quality due to transportation and freezing.

Storage is usually carried out at cool temperatures in order to overfermentation to avoid. Overfermentation means uncontrolled, excessive fermentation of the product, which can lead to unwanted changes in taste and loss of quality. For some products, over-fermentation can even be harmful to health. It is therefore important that the product is stored at the right temperatures and that the product is checked regularly. As a result, over-fermentation can be detected and prevented at an early stage.

There are numerous variants, with the most diverse ingredients. From classic Margherita with tomatoes, mozzarella and basil to creative combinations such as Hawaiian pizza with pineapple and ham, the options are almost endless. Vegetarian and vegan options are also becoming increasingly popular. Pizza is now popular all over the world and has become one of the most famous dishes in Italian cuisine.

A frozen pizza costs around 1-2 euros to produce, depending on the size and quality of the ingredients. In the supermarket, it is often sold for 2-4 euros, which makes a victory means for the manufacturer and the retailer. But a frozen pizza is also very practical and quick to prepare.

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