Sprizza Manual
Manual version of the patented Sprizza cold pizza spinner. Same micro-rolling technology that reproduces a pizza maker's hand technique without heat or pressure, in a manually-fed configuration.
Available in SPZ 40 (36 cm plate, 105 kg) and SPZ 50 (45 cm plate, 150 kg). Adjustable pizza thickness and automatic edge formation. Cold process preserves dough structure. Also suitable for gluten-free dough. CE, ETL, and EAC certified.
Features
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Patented Cold Micro-Rolling System Same patented technology as the Automatic model. Rotating micro-rollers shape dough without heat or pressure for authentic results. |
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Adjustable Thickness and Edge Operator sets plate proximity for desired thickness. Automatic edge formation (cornicione). Works with standard and gluten-free dough. |
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Two Size Options SPZ 40 with 36 cm plate diameter for standard pizzas. SPZ 50 with 45 cm plate diameter for larger formats. |
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Manual Feed for Full Control Operator places and monitors each dough ball. Combines machine precision with artisan oversight. 200-250 pieces per hour capacity. |
Specifications
| Output | 200-250 pizzas per hour | |
| Plate Diameter | SPZ 40: 36 cm / SPZ 50: 45 cm | |
| Dimensions (SPZ 40) | 570 x 720 x 770h mm | |
| Dimensions (SPZ 50) | 700 x 820 x 840h mm | |
| Weight | SPZ 40: 105 kg / SPZ 50: 150 kg | |
| Electrical Supply | 208-230V / 1Ph / 60Hz | |
| Certifications | CE, ETL, EAC |
Downloads
| Sprizza - Brochure | |
| Sprizza Manual - Spec Sheet |
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