Pizza Production

Improved productivity using existing space

Producing a Perfect Pie - Faster

Freezing pizza, pizza-inspired products, and pizza ingredients doesn't have to take up a lot of valuable floor space. Harnessing the low temperature freezing power of liquid nitrogen or liquid carbon dioxide allows for rapid heat removal in less space than most competitive systems. Removing heat quickly helps to preserve the moisture, appearance and flavor attributes that make your product standout. Doing it in the least amount of valuable floor space makes your bottom line a standout, too.

Supporting for Your Process

Preparing the ingredients and reducing topping loss during processing are important. Individually quick frozen (IQF) toppings can be processed, frozen and stored until ready to use. This includes cheese shreds, meat products, vegetable pieces and other recipe ingredients that make your product unique. Praxair rotary and tunnel systems produce the desirable IQF product destined for your finished product.

From your assembly line the final product is completed as it enters a Praxair tunnel or spiral system to be frozen. Here, product yield is important. Loss of toppings is undesirable so the Praxair systems are designed for controlled airflow to keep ingredients in place while completing the quick freezing process. From here packing can be completed and your product is off to cold storage or transport to the customer.

Across the Board Enhancements

Frozen pizza exiting ultra performance tunnel freezerUse of liquid nitrogen or liquid carbon dioxide, in cryogenic gas form, rapidly freezes or chills many of your products and ingredients.

  • Antipasti
  • Bruschetta
  • Calzone
  • Garlic Bread
  • Meatballs
  • Pasta Entrées
  • Pizza Rolls
  • Sauce Cooling