Prismafood

Prismafood makes pizza and dough equipment: deck ovens, spiral mixers, dough rollers, a dough divider and rounder, and a pizza shaping press. Commercial Kitchen Appliances carries the Prismafood range for pizzerias, restaurants and bakeries.

Pizza ovens

The TP-2 is a double-deck electric pizza oven taking four plus four 40 cm pizzas, or two plus two 40 x 60 cm trays, running from 45 to 450°C with each chamber set to its own temperature, at 13.8 kW on a 400 V three-phase hard-wired supply. The TP-2-SD cooks 12 pizzas at 35 cm across two chambers on a refractory stone sole, at 20.4 kW on three-phase. The PMG-9 is a single-deck gas pizza and bakery oven cooking nine 30 cm pizzas on a stone sole to 400°C, rated at 97 MJ/h through a 3/4 inch inlet; it must be installed by a licensed gasfitter.

Spiral mixers

Prismafood spiral mixers run from a standard 10 A outlet. The SFM20 has a 22 litre bowl taking 4 to 16 kg of dough at 0.75 kW, the SFM30 a 32 litre bowl at 1.1 kW, and the SFM40 runs its bowl at 10 rpm against a spiral arm at 120 rpm. The SFR40 is a 40 litre tilt-head mixer rated for 35 kg of dough. On the SFR40 and SFM30, overloading the machine or running it at the wrong speed voids the warranty, so stay within the recorded load limit.

Dough rollers

Prismafood dough rollers press dough balls into bases with thickness adjustable from 0 to 4 mm. The DSA420RP makes bases up to 40 cm with foot-pedal operation from a 10 A outlet. The DSA500RP makes larger bases from 26 to 45 cm from 220 to 900 g dough balls, also with a foot pedal. The DSAT420 has a Touch & Go automatic start: sensors detect the dough, so the operator never reaches towards a running roller. The DMA310-1 works the dough through two forming passes for an even base.

Dividing, rounding and pressing

The PF-PO300 automatic dough divider turns a 30 kg hopper of unproved dough into portioned, rounded balls, from a standard single-phase outlet. The AR300P automatic dough rounder has a compact 510 x 510 mm footprint, with wheels, on a three-phase supply at 300 W. The PRA33 pizza shaping machine presses bases between non-stick plates running at 130 to 170°C, with an interlocked safety guard.

Building a pizza line

• Dough volume. Size the mixer by kilograms of dough per batch, within its recorded limit.
• Base size. Match the dough roller to your largest pizza.
• Oven fuel. Electric decks need three-phase; the PMG-9 needs gas and a licensed gasfitter.
• Labour. A divider and rounder save hand-scaling on high-volume nights.

Warranty terms vary by model; see our warranty information. Browse commercial spiral mixers, dough rollers and rounders and pizza prep fridges. Popular models include the Prismafood SFM20 and the Prismafood TP-2.

Frequently asked questions