Dough Making Equipment

Dough handling is where a pizzeria or bakery gains or loses an hour a day. Dividing, rounding and shaping by hand is slow, and it is inconsistent in a way customers notice.

A divider portions by weight, so every base is the same. A rounder turns those portions into tight balls ready to prove. A sheeter or shaping machine rolls to a set thickness — faster and more even than hand-stretching, particularly on a large order.

Match the machine to your dough weight range. A divider set up for 250g pizza portions is not the machine for 800g bread doughs.

Prismafood and Yasaki supply the range. See the PF-PO300 automatic dough divider and the AR300P automatic pizza dough rounder.

Dough machines have moving parts that will not stop for a hand. Keep the guards fitted and train staff before they use one alone.

Comparing this against another piece of commercial kitchen equipment? Send us both model numbers and we will give you a straight answer.