Sigma launches cold-rolling system for high-volume pizza production

Food manufacturers looking to scale their pizza production without sacrificing artisanal quality have a new solution.

Equipment maker Sigma has launched its Industrial Pizza Line, a system designed to replicate the delicate, cold-working technique of a master pizza chef at industrial speeds.

The new line scales up technology perfected over two decades in the craft pizza sector, where Sigma has sold thousands of its cold-press pizza spreaders. The core innovation is a patented micro-rolling system that ensures the finished base, including the crust, starts directly from the dough ball without stressing or altering the dough — a critical factor for maintaining texture and flavour.

“This is the machine that most closely reproduces the manual skill of the pizzaiolo, imitating his unequalled delicacy with a cold working process,” a company spokesperson stated. “The unique nature of this machine is that it prepares the pizza base, including the edge, starting from the dough ball, without altering the dough, just like the hands of an expert chef.”

The fully automated, AISI 304 stainless steel system is designed for high-volume, multi-row operation. In its standard configuration, the conveyor belt is approximately 5,000mm long and features a sequence that minimises manual handling and maximises dough quality:

• Automated preparation: the process begins with automatic flour dusting for both the belt and the dough ball, followed by a centering device
• Patented rolling: the dough then undergoes a tracking pre-rolling, a second flour dusting, and finally, a double cold rolling pass using the Sigma patented system
• Precision and capacity: the line can be configured from one to four longitudinal rows, with a maximum cycle time of approximately 800 pizzas per hour, per row. This translates to a potential maximum output of 3,200 pieces per hour for an integrated four-row system
• Versatile specs: the line handles dough balls ranging from 100g to 500g, producing pizza bases with diameters between 20 cm and 40 cm.

Crucially for high-volume producers, the system boasts zero dough waste or reworks, streamlining operations and reducing raw material loss. Control is managed via a touchscreen panel capable of storing up to 100 recipes, ensuring consistency across product lines.

The Industrial Pizza Line is engineered for integration with existing processing equipment, designed to connect upstream with dough ball feeding systems and downstream with subsequent topping processes.