Mini pizza topping machine for accurate sauce depositing

No alignment needed. Consistent coverage per pizza. Less mess & waste at high volumes.

• Detects every pizza position automatically (vision-guided)

• Deposits sauce exactly where needed (consistent coverage)

• Reduces overspill, cleaning and rejects

Problems we solve

1. Misalignment

• Problem: pizzas are not always perfectly positioned

• Impact: alignment modules, downtime

• Solution: vision-guided depositing — no alignment

2. Inconsistent coverage

• Impact: quality variation, spec deviations

• Solution: repeatable dosing per pizza

3. Mess & overspill

• Impact: cleaning, hygiene risk

• Solution: targeted deposit on the product

4. Waste & rejects

• Impact: rework, scrap

• Solution: higher accuracy, fewer rejects

5. Capacity ceiling

• Impact: line can’t hit the target output

• Solution: high-capacity depositing (up to… under conditions)

How it works

• The operator loads the recipe

• Camera detects position/shape/size

• The system calculates the deposit pattern

• Depositor applies sauce accurately at line speed

• If necessary, the operator makes real-time adjustments that take effect immediately

Key specs & line requirements

• Capacity: up to 80,000 products/hour (example: 600 mm conveyor, 100mm product size; depending on dose volume, line speed, and configuration)

• Conveyor width: configurable — from standard widths up to >3000 mm

• Product size: from approx. 50 mm and up (depending on product and required pattern)

• Alignment: not required

• Sauce type: approx. 3 - 12 Bostwick (30 sec)

• Changeover: instant changeover through software recipe. Adjustments take effect immediately

• Cleaning (typical): between runs 15–30 min; end-of-day 30–45 min (depends on product, hygiene standard and cleaning method)

Accuracy, edge control, and waste reduction

Mini pizzas vary in position on the conveyor. With vision-guided targeting, FoodJet deposits sauce where it should be—on the product, not next to it.

What you gain

• Consistent coverage per pizza: the same deposit pattern and amount, every cycle

• Better edge control: less sauce near the product edge when required, improving appearance and reducing spillage

• Less waste & fewer rejects: fewer mis-doses, less rework, and less cleaning of the belt and equipment

Results depend on sauce properties, deposit volume, line speed and configuration.

Changeover and cleaning

Production flexibility only works when changeovers and cleaning are predictable. FoodJet is designed to enable rapid parameter changes via software recipes and practical cleaning routines for day-to-day operation.

Recipe-based changeover
Change deposit volume and pattern through saved recipes. No mechanical changeover steps are required.

Cleaning routines (typical)

• Between runs: 15–30 minutes

• End-of-day: 30–45 minutes
  Cleaning time depends on sauce viscosity/particulates, temperature, deposit volume, and your hygiene standard.

Less mess helps uptime
Because material depositing is accurately targeted on the product, there is typically less overspill onto the belt and surrounding equipment—reducing cleaning frequency and improving overall uptime.

Get a capacity estimate for your mini pizza line

Send us your product size, target dose and line speed. We’ll recommend a configuration and an expected throughput for your layout.

What you’ll receive

• Suggested configuration (lanes/conveyor width / depositing setup)

• Throughput estimate and key assumptions

• Next steps for a demo or test