Manakish, Pizza & Pies Production Line
This production line is designed for bakeries producing manakish, pizza, lahmajoun, fatayer, focaccia, meat pies, cheese pies, thyme pies, and other bread-based pies in a wide range of formats and sizes.
The system can be configured for manual, semi-automatic, or automatic operation depending on the production target, the product mix, and the bakery workflow. It supports small formats, medium formats, large formats, and larger-size products while maintaining a consistent forming and baking process.
From dough preparation and dividing to flattening, topping, baking, cooling, and transfer to packing, the line is structured to give bakeries a practical production setup that matches real operating requirements.
Products Supported by the Line
The line is suitable for a broad range of flat bakery products and filled or topped pies, allowing bakeries to diversify their daily production.
Manakish
Pizza
Lahmajoun
Fatayer
Cheese Pies
Meat Pies
Thyme / Zaatar Pies
Focaccia
Sfiha
Bread Pies
Small Formats
Large Formats
Built for Different Bakery Setups
The line can be adapted to different production methods, from smaller semi-automatic setups to fully automatic line configurations with continuous baking and cooling.
Semi-Automatic Setup
Suitable for smaller production environments that require reliable dough preparation, dividing, and sheeting while keeping topping and handling operations more operator-driven.
Automatic Line
Designed for continuous production with integrated dough dividing, proofing, sheeting, topping access, tunnel baking, and cooling conveyors.
Standalone Oven Solutions
Countertop and standalone oven solutions can support bakeries focused on flexible baking operations for pizzas, manakish, and pies across different production scales.
Typical Process Logic
Depending on the configuration selected, the process can follow a semi-automatic or automatic workflow while keeping the same core production sequence.
Dough Preparation
Dough is mixed and prepared according to the bakery’s recipe and product requirements.
Dividing & Resting
Dough is portioned, then allowed to rest or proof before further flattening and shaping.
Flattening & Topping
Dough pieces are sheeted into uniform rounds, then prepared for topping or filling according to the product type.
Baking & Cooling
Products move through baking, then cooling and transfer stages before final packing or service handling.
For products that require flatter surfaces during baking, the line can also include a docking stage before the oven.
Equipment and Machines in the Line
Below is a complete equipment overview covering the semi-automatic modules, automatic line machines, and oven solutions associated with this production line.
Semi-Automatic
Equipment suited for smaller production environments with more operator-driven handling, shaping, and topping operations.
Dough Kneading
Prepares dough batches for smaller-scale bakery production and supports the first stage of the process.
Semi-Automatic Divider
Uses a hopper and cutting system to portion dough before shaping and flattening operations.
Semi-Automatic Sheeter
Flattens dough pieces in semi-automatic production setups and can suit flexible bakery workflows.
Pies Oven
Designed to bake pizzas, pies, manakish, and fatayer in bakery and foodservice applications.
Accessories
Includes peels, dough resting boxes, and production support items used around manual and semi-automatic operations.
Automatic
Integrated line machines designed for continuous dough processing, topping access, baking, and post-baking transfer.
قسّامة عجين
Performs the first automated cutting stage by portioning dough into different weights for the line.
Intermediate Proofer
Allows dough pieces to leaven before flattening, supporting a more stable forming process.
عجينة الشرائح
Transforms dough portions into thin, uniform, flattened round pieces for production consistency.
Docking Unit
Used when the product requires docking to reduce puffing during baking.
Ingredient Filling Station
Provides the working area between flattening and baking so operators can apply toppings or fillings.
Tunnel Oven
Receives products automatically and bakes them in a continuous process for higher-volume production.
Cooling Conveyors
Cool and transport baked products from the oven toward the packing or handling station.
Standalone
Countertop and standalone oven solutions for bakeries needing flexible independent baking setups across different production scales.
PRIMO
Countertop gas oven with a single burner for compact baking applications.
FLEX
Countertop gas oven with dual burners for more flexible heat distribution and output.
HYBRID
Dual-fuel, stone-based standalone oven suited for bakeries that want a dedicated baking solution.
HYBRID-X
Extended standalone dual-fuel, stone-based oven for bakeries requiring a larger oven format.
Request a Manakish, Pizza & Pies Line Consultation
Share your target products, production method, and bakery layout with our team. We will help you define the most suitable production configuration for your operation.
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