Pizza Cone Equipment
Industrial pizza cone equipment, 800–1200 pcs/h, SUS304, CE compliant. Turnkey solutions from HSYL. Request layout and quotation today.
Industrial pizza cone equipment, 800–1200 pcs/h, SUS304, CE compliant. Turnkey solutions from HSYL. Request layout and quotation today.
The HSYL Pizza Cone Equipment is engineered for continuous industrial production of crispy cone-shaped pizza bases with uniform thickness and controlled moisture content. The system integrates dough feeding, rotary cone forming, thermal baking, and demolding into a synchronized process, suitable for central kitchens and food factories supplying retail or frozen convenience channels.
| Model | Capacity (pcs/h) | Power (kW) | Voltage | Dimensions (mm) | Material | Weight (kg) |
|---|---|---|---|---|---|---|
| HSYL-PC800 | 800–1000 | 18 kW (electric heating) | 380V / 50Hz / 3 Phase | 3200 × 1200 × 1800 | SUS304 + Carbon Steel Base | 1500 |
| HSYL-PC1200 | 1000–1200 | 24 kW (electric heating) | 380V / 50Hz / 3 Phase | 3800 × 1350 × 1900 | SUS304 + Carbon Steel Base | 1850 |
Rotary Cone Mold System + Uniform Thickness Control
Precision-machined aluminum alloy molds with non-stick coating ensure even heat transfer and consistent wall thickness (typically 3–5 mm). This reduces cracking during filling and improves finished product yield.
Independent Multi-Zone Heating + Accurate Thermal Profile
Electric heating plates are divided into controllable zones with thermocouple feedback. Temperature deviation is maintained within ±2°C, ensuring stable starch gelatinization and moisture reduction without over-browning.
Hygienic Washdown Structure + HACCP Compliance
Open-frame design, sloped surfaces, and minimal horizontal ledges support daily sanitation routines aligned with HACCP requirements. Removable drip trays and quick-release guards reduce cleaning time by approximately 30% compared to enclosed cabinet structures.
Integrated Demolding & Cooling Transfer + Reduced Labor Input
A cam-driven mechanical demolding arm releases cones onto a stainless steel mesh conveyor for preliminary cooling. The system can be directly connected to a Fully Automatic Bread Production Line style conveying module or downstream filling and packaging stations for continuous operation.
Expandable Line Configuration + Turnkey Capability
The equipment can be integrated with dough mixers, sheeters, or spiral cooling conveyors. For complete factory layouts, it can operate within a modular bakery setup similar to an Industrial Bakery Production Line, ensuring synchronized upstream dough preparation and downstream filling or freezing processes.
The system operates on a continuous rotary indexing mechanism. Prepared dough portions are deposited onto preheated conical molds mounted on a rotating turret. As the turret advances, each station undergoes sequential forming and baking.
A servo-driven pressing arm shapes the dough onto the mold surface with controlled pressure. Baking occurs through direct contact conduction heating combined with upper radiant heating plates. This dual-mode heat transfer promotes uniform crust formation and controlled internal moisture reduction to approximately 12–15%, depending on recipe formulation.
The drive system consists of a gear reducer coupled with a 2.2 kW main motor, transmitting torque via a hardened steel chain and sprocket assembly. Bearings are sealed and rated for high-temperature environments. The electrical cabinet houses a PLC controller with overload protection, emergency stop circuits compliant with CE safety standards, and independent temperature PID controllers.
All product-contact surfaces are fabricated from SUS304 stainless steel. Fasteners in contact zones are stainless steel, and wiring is routed through protective conduits to prevent contamination and facilitate maintenance. The machine frame is mounted on adjustable anti-vibration feet to maintain operational stability during continuous shifts.
In central kitchens producing ready-to-fill pizza cones for food courts, the HSYL-PC1200 configuration supports two-shift operations with stable hourly output above 1000 pieces. When paired with automatic depositing systems for sauce and shredded cheese, cycle synchronization minimizes idle time between baking and filling.
For frozen product manufacturers, cones can be partially baked and transferred to a spiral freezer after filling. The controlled crust density reduces structural collapse during rapid freezing at -35°C, maintaining dimensional integrity.
Within a 2000–3000 m² bakery facility, the pizza cone equipment is typically positioned downstream of a dough dividing and sheeting system. Conveyors are aligned to maintain linear material flow, reducing cross-traffic and supporting GMP zoning requirements. HSYL provides layout drawings, load calculations, and utility requirement analysis (power, ventilation, heat dissipation) as part of turnkey project planning.
HSYL (Hongsheng Yuanlin) manufactures industrial food processing equipment under strict quality control procedures. Our systems are designed in compliance with CE directives, and production practices align with international food safety standards such as BRC and USDA-oriented hygiene guidelines.
We offer voltage customization (220V/380V/415V, 50/60Hz), mold size adjustments, and OEM/ODM services based on regional product preferences. Installation & commissioning support can be provided on-site or through remote technical guidance. Spare parts, including heating elements, thermocouples, and bearings, are stocked for global dispatch.
For detailed quotations, factory layout drawings, or a test operation video using your dough formulation, contact the HSYL engineering team. Provide your target capacity, cone dimensions, and utility conditions, and we will prepare a tailored production solution.
Raw material washing, grading, and pre-treatment
High-speed precision cutter
Cooking, baking, or sterilization
Rapid cooling with precise temperature control
Automated packaging, sealing, and labeling