A FoodJet depositor with vision puts sauce, white sauce or oil on pinsa bases from above, without touching the dough. Vision measures each oval base, so the topping and its free rim follow that shape, and the rim keeps the width you set, all the way round. Nothing presses on the open, airy crumb your dough was made for.
Pinsa dough holds much more water than pizza dough and ferments longer. That gives pinsa its open crumb and light bite, but also a soft base that does not take pressure well. And no two bases are the same: each one is a slightly different oval. Methods built for round pizza, such as a spreader that presses the sauce out or a fixed pattern that expects one shape, work against both.
The depositing head sits above the belt, and individually controlled nozzles place the topping on the base drop by drop. Nothing presses, rolls or spreads on the dough, so the crumb that your proofing and baking created is left as it is.
Vision measures the position, shape and orientation of each base. The topping and the free rim follow the outline of that one base, even when it arrives off-centre or rotated. A fixed pattern leaves the rim wide in one place and gone in another; with FoodJet the rim keeps the width you set, all the way round. How close to the edge the topping goes is your choice, set in the recipe.
Each nozzle opens only above a base, so the topping you pay for ends up on your pinsa. You buy less topping, and your line needs less cleaning.
Part-baked, chilled and frozen bases are taking pinsa into retail and foodservice, and more of it now leaves the factory topped. Tomato sauce, white sauce and oil each have their own recipe, with their own pattern and amount. Cheese goes on as a second deposit, from its own station further down the line.
Sauce on pizzas · Oil depositing · MDMV600 · MDLV800 · Savoury bakery
Vision checks every base against the limits the operator has set. A base that is torn, too small or misshapen gets no topping, and its status is passed on to your line, so your reject system knows which base to take out.
Send us your base shapes and sizes, your toppings and your line speed. We test it with your own bases. After the trial, we advise on the setup for your line and send you a proposal.