Pizza - Pasta

Subcategories

• Spiral mixers

  Professional spiral dough mixers for pizzeria and bakery

  The spiral mixer is the reference tool for working leavened doughs: pizza dough, bread, focaccia, brioche or pastry. Its fixed spiral turns inside a rotating bowl, kneading the dough gently, without overheating it, and developing the gluten network evenly. The result: a smooth, elastic and consistent dough, the essential base of a successful pizza. Our range covers every size, from the small 7-litre countertop mixer to the 85-litre floor model, including tilting-head versions for large volumes.

  Spiral mixer or planetary mixer?

  The two are often confused, but their uses differ. The spiral mixer is designed specifically for heavy, low-hydration doughs like pizza dough: it kneads fast, with power and without overheating. The planetary mixer, more versatile, is better suited to light preparations (creams, egg whites, batters) but struggles with large quantities of firm dough. For a pizzeria or bakery producing dough in series, the spiral mixer is the right choice; for pastry and varied mixes, opt for a planetary mixer. The two families are complementary in a well-equipped lab.

  Which bowl capacity to choose

  Capacity, expressed in litres of bowl, determines the amount of dough per batch. A small model like the 7-litre Gastro M mixer or the 10-litre Diamond mixer suits a counter, a food truck or a small production. For a busy pizzeria, a 20 to 33 litre offers the best compromise. Large producers and bakeries aim for 42, 53 or even 85 litres, like the 85-litre Diamond DH80B mixer. Practical rule: the amount of flour worked is roughly 55-60% of the litre capacity. A slightly oversized bowl is preferable, as an overloaded mixer struggles, overheats the dough and wears out prematurely.

  One or two speeds

  Single-speed models are simple, robust and economical, perfect for regular use on a given dough type. Two-speed models, like the 34-litre 2-speed Diverso mixer, offer more flexibility: a slow speed for incorporation and autolysis, a fast speed to develop the gluten. This versatility is valuable if you work several recipes or varied hydrations. Most mixers include a timer to guarantee consistent kneading from one batch to the next.

  Tilting head and removable bowl

  On high-volume models, the tilting head and removable bowl, as on the 22-litre tilting-head mixer, transform daily work. Raising the spiral and removing the bowl greatly eases dough unloading, cleaning and turnaround between batches. The 53-litre automatic digital mixer adds programmable controls to automate the cycles. Beyond a certain production volume, these functions quickly become essential to preserve comfort and work pace.

  Power, voltage and installation

  The larger the bowl, the more powerful the motor must be: expect from 0.37 kW for a 7-litre to over 3 kW for an 85-litre. Small models run on 230 V single-phase, while large capacities generally require 400 V three-phase; some references also exist in 230 V three-phase. Check the availability of the right supply before buying. Most mixers are mounted on wheels for easy movement and floor cleaning. Plan for a stable, clear location and a socket matching the appliance's power.

  Our selection and related categories

  Browse our spiral mixers, from the 7-litre model to the 85-litre model, and complete your lab with the other categories in the Pizza - Pasta family: pizza rolling machines, dough rounders and mozzarella grater to equip your entire pizza station.

• Dough rounders

  Professional dough rounders and divider-rounders

  Rounding dough by hand is one of the most repetitive and time-consuming tasks in a pizzeria or bakery. The dough rounder automates it: it shapes dough pieces into perfectly regular balls, ready to be stored in trays and then rolled out. The time saving is considerable, and consistent rounding improves proofing and baking. Our range runs from the simple rounder to the divider-rounder, which also divides the dough into calibrated pieces, for fully controlled series production.

  Why round dough mechanically

  Consistent rounding determines the final quality of the product. Balls of even size and tension proof in the same way, ensuring regular pizzas or breads at baking. By hand, this consistency takes experience and a lot of time; the rounder reproduces it at high speed without fatigue. For a business producing dozens or even hundreds of dough pieces a day, the machine quickly pays for itself in labour and consistency.

  Rounder or divider-rounder?

  The rounder, like the Diamond BSL-300A rounder, receives already-weighed dough pieces and shapes them into regular balls. The divider-rounder, such as the automatic PPL-800VS divider-rounder, goes further: it first divides a volume of dough into equal-weight pieces, then rounds them automatically. This second solution removes the weighing step and suits large, regular productions. The choice depends on your volume and organisation: manual upstream weighing or fully automated portioning.

  Output and dough piece size

  Two criteria guide the choice: hourly output and the dough piece weight range. A model handling pieces from 20 to 300 g covers most uses, from the small individual pizza to bread. On the speed side, machines often quote two outputs depending on size — for example 3600 pcs/h for small pieces and 1000 pcs/h for larger ones. Choose according to your production peak and keep a margin: a slightly oversized machine works more smoothly and lasts longer.

  Hygiene and maintenance

  The rounder is in direct contact with the dough: careful cleaning after each service is essential to prevent the build-up of dried dough and flour. Favour surfaces and parts that are easy to dismantle and clean. Light flouring limits sticking during work, and regular maintenance of the moving parts preserves rounding consistency. Well maintained, a professional rounder offers years of reliable service.

  Our selection and related categories

  Discover our BSL-300A rounder and our PPL-800VS divider-rounder, and complete your pizza station with the other categories in the Pizza - Pasta family: spiral mixers, pizza rolling machines and mozzarella grater.

• Pizza rolling machines

  Professional pizza dough rollers

  The pizza dough roller, or forming machine, shapes the dough ball into a regular disc in seconds. Where rolling by hand takes skill, time and gives uneven results, the roller guarantees a constant thickness and a controlled diameter, batch after batch. It is a major time-saver in service and a valuable consistency for baking. Our range covers diameters from Ø 300 to Ø 420 mm, in single or double-roll versions, plus a fresh pasta sheeter for making tagliatelle and lasagne.

  Why a roller rather than rolling by hand

  Rolling the dough by pin or by hand remains possible, but is hard to reconcile with fast service. The roller flattens the dough ball evenly, without tearing the gluten network, and lets you turn out pizzas without fatigue. It standardises the product — same diameter, same thickness — which eases baking and portion control. For a high-volume pizzeria, a food truck or a chain, it is an investment quickly repaid in labour time and consistency.

  Which diameter to choose

  The roller's diameter matches the size of dough disc it produces. A Ø 300 mm like the Ø 300 mm Diverso roller suits individual pizzas and small doughs. The Ø 320 mm, like the Ø 320 mm Diamond roller, is a very common versatile format. For large pizzas, opt for a Ø 400 like the Ø 400 mm Diverso roller or a Ø 420 mm Diamond roller. Choose the diameter according to the pizza size most served on your menu, keeping a little margin: a roller handles discs smaller than its maximum with no problem.

  One or two rolls

  Two-roll rollers flatten the dough in two cross passes (vertical then horizontal), for a perfectly round, even disc: the pizzeria standard. Single "Linear" roll models, like the Ø 420 mm 1 Linear roll roller, roll in a single pass; more compact, they suit specific doughs and tight spaces. The choice depends on the dough type, the desired result and the available counter space.

  And the fresh pasta sheeter

  Beyond pizza, the family also includes a motorised pasta sheeter dedicated to fresh pasta. It rolls the dough over a 220 mm width to produce even sheets, the base for tagliatelle, lasagne and ravioli. Motorised, it relieves manual work and ensures a constant thickness, key to even cooking. It is the ideal complement to a homemade pasta station in an Italian restaurant or trattoria.

  Setting, hygiene and maintenance

  A good roller offers precise thickness adjustment, often by knob, to adapt the rolling to the product. Favour stainless steel rolls and body, easy to clean and compliant with hygiene requirements. Regular cleaning of the rolls prevents the build-up of dried dough and flour, which ends up marking the discs and encouraging microbial growth. Well maintained, a roller keeps a reliable setting and a long service life.

  Our selection and related categories

  Browse our pizza dough rollers, from the Ø 300 mm to the Ø 420 mm, and complete your pizza station with the other categories in the Pizza - Pasta family: spiral mixers, dough rounders and mozzarella grater.

• Mozzarella grater

  Professional mozzarella grater for pizzerias

  Topping a pizza with freshly grated mozzarella changes everything: even melting, regular browning and a much fresher taste than with pre-grated industrial mozzarella. The professional mozzarella grater automates this repetitive task and saves valuable time in service. In seconds, it turns a block of mozzarella into regular strands, ready to be spread over the dough. Robust and built for intensive use, it is the ally of pizzerias that want to control their cheese quality while keeping pace.

  Why grate your own mozzarella

  Shop-bought pre-grated mozzarella often contains starch or anti-caking agents that affect melting and taste. Grating your own mozzarella guarantees a pure product, a better stringy texture and cost control by buying cheese in block form. It is also a quality argument for discerning customers. With a dedicated grater like the Diamond HRP-7M model, the extra labour cost disappears and the result stays consistent from one pizza to the next.

  Which cheeses and how it works

  The grater drives the cheese block against a stainless steel grating drum that produces regular strands. Beyond mozzarella, it handles most firm to semi-hard cheeses — emmental, gouda, cheddar — used in cooking and pizza-making. For the best result, well-drained (or slightly chilled) mozzarella grates more cleanly than an overly moist cheese. The professional-grade motor handles the blocks without struggling and maintains a steady output during the rush.

  Hygiene and maintenance

  Like any equipment in contact with a fresh product, the grater must be cleaned after each service. Favour removable stainless steel parts, easy to wash, to prevent the build-up of cheese residue and microbial growth. Careful drying prevents corrosion and preserves the drum's edge. Well maintained, a professional mozzarella grater offers years of reliable service.

  Our selection and related categories

  Discover our Diamond HRP-7M mozzarella grater and complete your pizza station with the other categories in the Pizza - Pasta family: spiral mixers, pizza rolling machines and dough rounders.