Pizzarella cold pizza dough sheeter

  • Sku: CS0109
Regular price €0,00
Price on demand
Pizzarella version: Over the counter
Pizzarella cold pizza dough sheeter

Combination: Over the counter

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Model Dimensions Capacity Productivity Weight Measure work area Electrical connection Electric power Characteristics of the chest of drawers (only for the second model)
DEVIL 33 L42xD56xH77 cm 1 dough ball 180 pizzas/hour 97kg ø 28 - 35 cm 230 Volts - 50/60 Hz / 1 + N + PE 350W N/A
DEVIL 45 L70xD82xH150 cm 1 dough ball 180 pizzas/hour 170kg ø 28 - 35 cm 230 Volts - 50/60 Hz / 1 + N + PE 350W 6 ball drawers

With the Pizzarella cold pizza stretcher , no more dough adhesions that prevent the continuous use of the machine as in the cold laminators known so far. Furthermore, forget about annoying burns on your hands, a frequent problem in machines that hot press the dough.

The countertop Pizzarella treats the dough during shaping, exclusively dusting its membranes with fine “00” flour, avoiding incorporation into the mass as happens with common dusting flours, thanks to the jagged microstructure of their granules.

This innovative solution retains a microlayer of flour on its membranes, in contact with the processed dough, thanks to its exclusive and patented "induced polarization" process. Choose Pizzarella for uncompromising workmanship and impeccable performance in your professional pizzeria, in the countertop or drawer versions.

Pizzarella from the counter

With countertop Pizzarella you can roll out pizza in an instant. Thanks to its upper plate operated manually by the operator, the semi-automatic pizza stretcher uniformly and delicately transmits a continuous series of waves and rotating pulsations to the dough, through special non-stick membranes, which guarantee it is spread evenly. The countertop Pizzarella is a cold pizza stretcher equipped with two special membranes that do not fear humidity and the adhesion of any wet parts of the dough, being easily cleanable and in any case immediately usable.

The countertop Pizzarella is a guarantee of soft pizza: it rolls out the dough in the center as thin as desired and forms a thicker edge, retaining in the dough those precious micro gas bubbles developed during the leavening process. Pizzarella thus allows you to obtain the characteristic honeycombed crust during cooking and a shaping of the dough that will make the pizza fragrant and soft.

Pizzarella with stainless steel drawers

Thanks to its upper plate operated manually by the operator, it uniformly and delicately transmits to the dough, through special non-stick membranes, a continuous series of waves and rotating pulsations, which spread it in an unsurpassedly homogeneous manner. Pizzarella is equipped with two special membranes that do not fear humidity and the adhesion of any wet parts of the dough, being easily cleanable and in any case immediately usable.

Pizzarella rolls out the dough in the center as thin as desired and forms a thicker edge, retaining those precious micro gas bubbles developed during the leavening process in the dough. Pizzarella thus allows you to obtain the characteristic honeycombed crust during cooking and a shaping of the dough that will make the pizza fragrant and soft. Pizzarella is equipped with two special membranes that do not fear humidity and the adhesion of any wet parts of the dough, being easily cleanable and in any case immediately usable.

Characteristics of the cold Pizzarella pizza dryer

  • Side by side or positioned on an adequate support.
  • Stored on an existing pizza counter.
  • Positioned on a specially designed support.
  • Built with materials suitable for contact with food.
  • Easily cleanable.
  • High precision mechanical structure in cast aluminum and steel.
  • Compliance with energy saving and environmental policies.

As part of B2B supply for the restaurant industry, it is imperative to consider the importance of selecting high-quality pizzeria equipment . This targeted selection allows us to optimize production processes, while ensuring compliance with hygiene and health standards and optimal resource management, fundamental elements for success in the competitive catering market.

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