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Free ShippingLogin or add to cart to get an Instant quote.Zanduco Pizza Shaping Machine 230v/60hz/1ph
SKU#: 12000-137Special Price CAD $10,699.00 Regular Price CAD $11,299.00
Zanduco offers a wide variety of bakery equipment to keep your bakery, cafe, hotel, or residential kitchen stocked. From dough rollers to dough sheeters to dough dividers, there's no limit to the tasty pastries you can bake. Adding a bread slicer to your bakery allows your establishment to provide more services to your customers and adds to the variety you can offer on your menu. Don’t waste your waste! Use our OMAS Bread Grater to make the most out of day old bread.
Frequently Asked Questions
What types of dough processing equipment are available at Zanduco?
Zanduco\'s dough processing equipment category includes commercial mixers, dough sheeters, dividers, rounders, and proofers designed for bakeries, pizzerias, and commercial kitchens with active bread and dough programs. Each piece addresses a different stage of the dough preparation workflow.
How do I choose between a spiral mixer and a planetary mixer for bread and pizza dough?
Spiral mixers are designed specifically for heavy, high-hydration doughs like bread, pizza, and bagels, using a rotating bowl and spiral hook that develops gluten without overheating the dough. Planetary mixers are more versatile and handle everything from dough to batters, but they are not as efficient for large, stiff dough batches that benefit from spiral mixing.
What is a commercial dough sheeter used for?
Commercial dough sheeters roll and flatten dough to a consistent, even thickness, which is essential for croissants, puff pastry, pizza bases, and pasta sheets. Doing this by hand is time-consuming and inconsistent at scale, making a sheeter a key piece of dough processing equipment for any high-volume baking operation.
Are dough dividers and rounders necessary for a commercial bakery?
Dough dividers and rounders automate the portioning and shaping of dough balls to a consistent size, which directly affects bake consistency and reduces labour. For bakeries and pizzerias producing large volumes of rolls, buns, or pizza dough balls, these machines pay for themselves quickly in time and product consistency.
Which capacity of commercial mixer is right for a high-volume bakery?
Larger-capacity commercial mixers in the 40 to 140-litre range suit high-volume bakeries and bread operations that mix large batches multiple times per day. Smaller 20-litre units work for boutique bakeries or pizzerias with moderate daily dough volume and more variety in what is being mixed.
Do commercial proofers improve bread quality compared to ambient proofing?
Yes, commercial proofers maintain a consistent temperature and humidity level that produces a more reliable and predictable rise than ambient proofing. This consistency translates to more uniform loaves and better crust development, especially important in commercial bakeries where quality needs to be repeatable across every batch.
Should a pizzeria invest in a commercial dough sheeter or a manual rolling pin for pizza bases?
A commercial dough sheeter produces consistent pizza base thickness much faster than manual rolling, which matters significantly in a high-volume pizzeria during peak service. For operations making more than a few dozen pizzas per day, the time savings and consistency of a sheeter justify the investment quickly.
