EPP modernises pizza production line

In an era of tightening margins and soaring ingredient costs, the pizza sector is returning to its roots as a food of necessity, albeit with a high-tech twist.

European Process Plant Ltd (EPP) has announced a suite of experience-led solutions aimed at helping UK and Irish manufacturers simplify everyday operations while navigating an increasingly complex consumer landscape.

Historically, pizza was a simple, affordable staple of 18th-century Naples. Today, however, food manufacturers face the monumental task of delivering that same perceived simplicity at industrial scale. The challenge? Maintaining absolute consistency across artisanal sourdoughs, gluten-free crusts, and high-moisture pizza bases while minimising waste.

According to EPP, processes that were once straightforward — such as dough sheeting or cheese application — have become significant sources of inefficiency. To combat this, the company is deploying modular lines designed for rapid changeovers and high hygiene standards.

“By focusing on practical, repeatable ways of working, EPP helps organisations reduce complexity, improve consistency, and support production teams in delivering reliable results day after day,” says Steve Merritt, managing director of EPP.

EPP’s latest advisory focus spans the entire “mixing-to-packaging” spectrum, targeting three critical areas for the trade:

1. Flexible dough handling
As the market shifts beyond the standard round pizza to rectangular “al taglio” and square-cut varieties, dough handling must be both delicate and versatile. EPP provides solutions for:

• Pressing and sheet forming: preserving dough cell structure for premium textures.
• Integrated trim recycling: automatic recycling of dough off-cuts to virtually eliminate raw material waste.

2. Advanced topping application
The visual appeal of a pizza is often won or lost at the deposition stage. EPP’s systems allow for:

• Sauce deposition: utilising spray or volumetric systems with optional “spoon-spread” spreading units to mimic a hand-finished look.
• Particulate precision: targeted or waterfall systems for meats, vegetables, and cheeses, ensuring uniform coverage and reducing costly “over-topping.”

3. Modular future-proofing
With trends like vegan cheeses and fermented sourdough bases requiring different handling characteristics, EPP’s modular approach allows manufacturers to adapt their lines as product ranges evolve, avoiding the need for entirely new installations.

 For food makers under pressure to deliver higher output with fewer resources, the focus is now on technical validation and waste reduction. By integrating automated, experience-led systems, EPP argues that manufacturers can reclaim control over their margins without sacrificing the artisanal quality that modern shoppers demand.