Machine Overview HYBRID-X HYBRID-X is a dual-fuel, stone-based standalone oven designed for baking manakish, pizza, pies, and related flat dough products. It works on gas, wood, or both, giving bakeries and foodservice operators a flexible baking solution in an extended oven format. With its larger usable baking chamber, stone floor, and insulated structure, the oven […]
Machine Overview HYBRID HYBRID is a dual-fuel, stone-based standalone oven designed for baking manakish, pizza, pies, and related flat dough products. It is built to work on gas, wood, or both, giving bakery and foodservice operators a more flexible baking setup in a single oven body. With a stone baking floor, insulated structure, and mobile
Machine Overview FLEX FLEX is a compact gas baking oven designed for baking manakish, pizza, pies, and other flat dough products. It provides a practical baking solution for bakeries and foodservice environments that require reliable gas-fired baking in a controlled chamber. Its insulated tunnel construction and heat-resistant coating help maintain stable baking temperatures while supporting
Machine Overview PRIMO PRIMO is a countertop gas oven designed for compact baking operations producing manakish, pizza, pies, and related flat dough products. Built as a single-burner solution, it offers a compact oven format for bakeries, foodservice spaces, and smaller production points that need dependable gas-fired baking. Its construction combines heat-resistant finishing, insulated tunnel design,
Machine Overview Cooling Conveyors The Cooling Conveyors are designed to cool and transport baked products from the tunnel oven to the packing station in automatic bakery production lines. They form the post-baking transfer stage of the line, helping products move through the cooling path before final handling and packing. Each system is designed according to
Machine Overview Tunnel Oven The Tunnel Oven is designed for the final baking stage in automatic manakish, pizza, and pies production lines. It automatically receives the ingredient-filled dough sheets and transfers them into a high-temperature baking chamber built for continuous line operation. With tunnel-shaped refractory construction and insulated body design, the oven supports stable baking
Machine Overview Ingredient Filling Station The Ingredient Filling Station is designed as an in-line working section where operators can fill sheeted and rounded dough with the required ingredients before baking. It uses a long food-grade PU blue belt positioned between the flattener and the oven, creating a practical filling zone within the automatic production process.
Machine Overview Docking Unit The Docking Unit is designed for automatic dough processing lines producing pies that require a puff-free result during baking. It is a dedicated processing element installed within the line to perform homogeneous docking on round dough loaves before they move forward in production. Built from food-grade material and precisely engineered, the
Machine Overview Dough Sheeter The Dough Sheeter is designed to automatically transform rounded dough pieces into uniform, thin, flattened round dough pieces within automatic bakery production lines. It receives the dough directly from the first proofer and processes it continuously, creating a stable transition between proofing and the next production stage. Built for controlled dough
Machine Overview Intermediate Proofer The Intermediate Proofer is designed to receive rounded dough pieces after dividing and hold them through a controlled leavening stage before flattening. It is built with multiple proofing levels to allow dough to rest and develop efficiently within the automatic production flow. As an enclosed proofing section, the machine helps stabilize
