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The technological evolution of tradition in a complete system created for the customer: The integrated program Pizza System, the only one to be really complete with technological equipments for the pizzeria proposed by OEM – leader company in the field since 1973 – it's a complete service to the customer based on the constant support from the starting up to the launching. A system founded on a specific philosophy that is to create a complete automated pizza production starting from the ingredients to the end product, totally respecting the tradition and the organoleptic characteristics of food. The whole range of offered equipment fully replaces the manual work in every single step – kneading preparation, portioning, rounding, reising and ripening, base preparation and filling, baking – for each step OEM offers very reliable, easy to use, durable and safe equipments, granting standardization and total quality.Pizza System has been properly designed and created to offer to everyone who wishes to start up or modernize his business – be it a classical pizzeria, pizza by the slice, takeaway, restaurant-pizzeria, pizza-corners or whatelse – the opportunity to run his business according to sure and programmable standards, thanks to technological machines for big and excellent product volume in quality and costs. A full range of technological equipment The Pizza System “concept” is made up of machines which offer for every step top quality performances:- Kneading machines: the complete range of machines for several production capacities, designed to mix 10, 20, 30, 40, 50 or 60 dough kg every time. The fast and perfect mixing, the product oxygenation, the slight warming up and the following controlled reising as per the desired timing, are the best appreciated features of these machines. - Portioning and rounding machines: suitable for a production from 800 to 1200 pieces/h in portions of 50-300 or 60-800 grams.- Mozzarella cutters: a machine designed for shreding mozzarella which allows an improvement in profit from 20 to 30% in comparison to the traditional systems (Meat mincer or robot) - Refrigerating counters and cold stores: for optimal dough reising and ripening- Pressform for pizza in several models: machines particularly suitable to press and form pizzas from 30 to 50 cm in diameter for direct baking on stone up to 250 pcs./h. - Ovens: different solutions for different needs and for a baking made to measure – electromechanical ovens suitable for every need; electronical ovens for greatest energy saving and excellent result, ideal for every kind of pizza; gas ovens, equipped with special irradiating burners, designed for the peculiar baking needs of pizza napoletana; electrical or gas convection ovens with conveyor belt, recently made for every use and occasion. Product quality, easy use and management savingPizza System comes from carefully analysing the market trend and needs. The market competition is getting more and more strong, for this reason the pizzerias are choosing more than ever quality products and cost reduction. To face this needs, OEM concentrated many advantages in a single system: first of all OEM grants an excellent final product coming both from the technological machines and from the constant support given to the customer. By speeding up all the steps of production process, the difficult combination between quality and quantity is fully respected. Moreover many are the advantages in management and working flexibility: with Pizza System the dough will be made in only two days work per week by concentrating and organizing the production without any waste in order to satisfy any daily use which could be more or less than the average.Thanks to the high automation and easy use of the OEM system, the number of workers and their specialization can be reduced, reducing the total costs as well. By dividing the dough production from the baking and selling, Pizza System allows many shops to be supplied through a single production workshop. By this division the workshop can be placed in low cost areas and the shops position which is usually located in central and expensive areas can be reduced to a minimum.
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The technological evolution of tradition in a complete system created for the customer: The integrated program Pizza System, the only one to be really complete with technological equipments for the pizzeria proposed by OEM – leader company in the field since 1973 – it's a complete service to the customer based on the constant support from the starting up to the launching. A system founded on a specific philosophy that is to create a complete automated pizza production starting from the ingredients to the end product, totally respecting the tradition and the organoleptic characteristics of food. The whole range of offered equipment fully replaces the manual work in every single step – kneading preparation, portioning, rounding, reising and ripening, base preparation and filling, baking – for each step OEM offers very reliable, easy to use, durable and safe equipments, granting standardization and total quality.Pizza System has been properly designed and created to offer to everyone who wishes to start up or modernize his business – be it a classical pizzeria, pizza by the slice, takeaway, restaurant-pizzeria, pizza-corners or whatelse – the opportunity to run his business according to sure and programmable standards, thanks to technological machines for big and excellent product volume in quality and costs. A full range of technological equipment The Pizza System “concept” is made up of machines which offer for every step top quality performances:- Kneading machines: the complete range of machines for several production capacities, designed to mix 10, 20, 30, 40, 50 or 60 dough kg every time. The fast and perfect mixing, the product oxygenation, the slight warming up and the following controlled reising as per the desired timing, are the best appreciated features of these machines. - Portioning and rounding machines: suitable for a production from 800 to 1200 pieces/h in portions of 50-300 or 60-800 grams.- Mozzarella cutters: a machine designed for shreding mozzarella which allows an improvement in profit from 20 to 30% in comparison to the traditional systems (Meat mincer or robot) - Refrigerating counters and cold stores: for optimal dough reising and ripening- Pressform for pizza in several models: machines particularly suitable to press and form pizzas from 30 to 50 cm in diameter for direct baking on stone up to 250 pcs./h. - Ovens: different solutions for different needs and for a baking made to measure – electromechanical ovens suitable for every need; electronical ovens for greatest energy saving and excellent result, ideal for every kind of pizza; gas ovens, equipped with special irradiating burners, designed for the peculiar baking needs of pizza napoletana; electrical or gas convection ovens with conveyor belt, recently made for every use and occasion. Product quality, easy use and management savingPizza System comes from carefully analysing the market trend and needs. The market competition is getting more and more strong, for this reason the pizzerias are choosing more than ever quality products and cost reduction. To face this needs, OEM concentrated many advantages in a single system: first of all OEM grants an excellent final product coming both from the technological machines and from the constant support given to the customer. By speeding up all the steps of production process, the difficult combination between quality and quantity is fully respected. Moreover many are the advantages in management and working flexibility: with Pizza System the dough will be made in only two days work per week by concentrating and organizing the production without any waste in order to satisfy any daily use which could be more or less than the average.Thanks to the high automation and easy use of the OEM system, the number of workers and their specialization can be reduced, reducing the total costs as well. By dividing the dough production from the baking and selling, Pizza System allows many shops to be supplied through a single production workshop. By this division the workshop can be placed in low cost areas and the shops position which is usually located in central and expensive areas can be reduced to a minimum.
Weiterlesen...
