Professional pizza former with refrigerated bench
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  • Professional pizza former with refrigerated bench

Integrated pizza erector Ø 28 to 35 cm

AED116,389.82
Tax excluded
Pizzarella PZLINT35 range
Electrical energy
Total power 780 W
Power supply 2 x 230 V 50 Hz
Connection 2 x 1 + N + PE
Capacity 1 dough piece
Productivity up to 180 bases per hour
Working diameter Ø 280 to 350 mm
Operation at room temperature
Forming without lamination
Dough forming without heating
Manual lever control
Pressure assisted
release
Two non-stick membranes
Automatic Start & Stop system
Flush integration of the worktop
Refrigerated display case 1600 mm with stainless steel trays
Double refrigerated door
Large drawer for 4 dough trays
4 independent drawers
Parts suitable for food contact
Dimensions W x D x H 2150 x 820 x 1500 mm
Weight 550 kg
Quantity

Integrated Cold Pizza Former in a Refrigerated Workstation Pizzarella® PZLINT35


Overview

The Pizzarella® PZLINT35 from Morello Forni combines a semi-automatic cold pizza former with a complete preparation workstation. Integrated flush with the worktop, the machine forms one dough ball at a time with a diameter between 280 and 350 mm. The manufacturer announces a productivity of up to 180 pizza bases per hour. This configuration combines forming, dough ball storage, and refrigerated ingredient storage in a single station.


Why this model stands out

The PZLINT35 does not operate like a heated press or a roller former.

Its upper plate, controlled by a lever, transmits waves and rotating pulsations through two non-stick membranes. The dough is thus expanded at room temperature, without rolling or the addition of heat. According to Morello Forni, this process helps retain the microbubbles of gas developed during fermentation and allows for a thinner center while maintaining a thicker edge. Integration into the bench also facilitates the flow of operations. The ingredients, dough pieces, and forming surface remain accessible from a single station, minimizing movement during preparation and service.

Key Advantages

  • Integrated dough former flush with the worktop
  • 1600 mm refrigerated display case with stainless steel tray kit
  • Double refrigerated door under the worktop
  • Large drawer designed for 4 dough trays
  • 4 independent drawers as per 2024 documentation
  • Cold forming without heating the dough piece
  • Working without passing between rollers
  • Adjustable diameter from 280 to 350 mm
  • Maximum advertised output of 180 bases per hour
  • Lever with push and release assisted

Detailed technical specifications

BrandMorello Forni
RangePizzarella®
ReferencePZLINT35
TypeSemi-automatic cold pizza former
InstallationIntegrated into a refrigerated pizza counter
Capacity1 dough ball per cycle
Maximum productivity announced180 pizza bases per hour
Working diameter280 to 350 mm
Catalog dimensions 20242 150 x 820 x 1 500 mm
Old dimensions brochure2 150 x 820 x 1 600 mm
Old weight brochure550 kg
Refrigerated display caseLength 1600 mm with stainless steel tray kit
Refrigerated compartmentDouble door
Dough storageLarge drawer for 4 dough trays with lids
Additional drawers4 as per the 2024 catalog
Old power supply brochure2 x 230 V 50 Hz
Connection old brochure2 x 1 + N + PE
Total power old brochure780 W
Forming surfaceTwo non-stick membranes

Uses and applications

The PZLINT35 is intended for pizzerias, Italian restaurants, takeaway establishments and laboratories wishing to structure their preparation around a single station. The refrigerated display case keeps ingredients within easy reach, while the dough drawer and storage compartments facilitate daily organization. This integration is particularly suitable for professionals seeking a more direct workflow between dough handling, shaping, and filling. `

Good to know before choosing

The 2024 catalog indicates a height of 1500 mm and 4 independent drawers, while the previous brochure mentions a height of 1600 mm and 5 drawers. The exact configuration should therefore be confirmed before finalizing the installation and connections. Morello Forni also recommends dusting the membranes with fine type 00 flour.` The result obtained depends on the weight, hydration, elasticity, and fermentation of the dough.


Conclusion

The Pizzarella® PZLINT35 pizza former goes beyond a simple stretching machine. It combines cold forming, refrigeration, and storage in a complete unit designed for pizza preparation. It thus offers a coherent solution for establishments that want to improve consistency while organizing their workstation more efficiently.


FAQ Cold Pizza Former Integrated into a Refrigerated Counter Pizzarella® PZLINT35


What equipment is integrated into the PZLINT35 counter?

It includes the Pizzarella®, a 1600 mm refrigerated display case with stainless steel trays, a two-door refrigerated compartment, a drawer for 4 dough trays, and independent drawers.


Does the PZLINT35 heat the dough during forming?

No. It operates at room temperature, without rollers or heated platens, thanks to two membranes transmitting rotating pulses.


What speed and diameters can it process?

Morello Forni advertises up to 180 bases per hour, for diameters between 280 and 350 mm.


What dimensions should be considered for its installation?

The 2024 catalog indicates 2,150 x 820 x 1,500 mm. The previous brochure mentions a height of 1,600 mm: the version delivered must be confirmed before installation.

PZLINT35
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Specific References

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