Product range for the automatic pita production line.
✓ Round pita bread
✓ Oval pita bread
✓ Mini pita
✓ Pita pocket sandwiches
✓ Greek pita with perforation
✓ Pizza bases
Fully automated line for industrial pita bread production with stable pocket formation, gentle dough handling and capacity up to 600 kg/h.
Product range for the automatic pita production line.
✓ Round pita bread
✓ Oval pita bread
✓ Mini pita
✓ Pita pocket sandwiches
✓ Greek pita with perforation
✓ Pizza bases
1 - Dough divider
2 - Preliminary proofing chamber
3 - Double-flow rolling machine
4 - Check machine
5 - Final proofing chamber
6 - Maximizer
7 - Electric tunnel oven
8 - Spiral cooling conveyor
9 - Stacker
10 - Flow-pack / packing machine
Send us your workshop dimensions, required capacity, product size and packing requirements. i2FOODS engineers can prepare a line placement concept with product flow, connection points and integration with packing equipment.
The dough divider for the pita production line accurately portions dough pieces into two rows, ensuring consistent weight, size, and smooth workflow for high-quality pita bread manufacturing. With interchangeable nozzles, the system allows quick adjustment of dough piece diameter, making the pita line flexible, efficient, and suitable for different product specifications.
The pita line dough divider is equipped with special rotating knives inside the hopper to prevent dough from sticking, allowing stable operation even with very sticky yeast dough. The pneumatic lifting hopper provides easy access for cleaning the removable augers, improving hygiene, maintenance, and overall efficiency in pita bread production.
The pita line proofing chamber is made entirely of stainless steel to ensure hygienic operation and long-lasting performance in high-humidity conditions. Adjustable proofing time and microclimate parameters help maintain consistent dough fermentation, improving product quality and production stability.
The dough divider augers are made from special high-strength plastic to gently move the dough without damaging its structure during feeding and portioning. The hopper is mounted on pneumatic lifters, providing convenient access for washing, sanitation, and routine maintenance of the pita production line.
The pita line proofing chambers create the required microclimate, allowing the dough to rest for the necessary time after sheeting and rolling. This controlled dough relaxation helps release internal stress, improve elasticity, and support consistent pita bread quality during production.
Uniform baking of pita bread is achieved with an oven that allows precise control of temperature, baking time, and convection settings. Separate baking zones make it possible to fine-tune the process, ensuring consistent color, texture, and quality across the entire pita production line.
All structural elements of the pita production line are designed and manufactured in compliance with strict sanitary standards for safe food processing. This hygienic design supports easy cleaning, reliable operation, and consistent product quality in industrial pita bread production.
The pita line rolling machine works in two mutually perpendicular directions to form dough pieces with the required dimensions and uniform thickness. This cross-rolling process improves shape consistency, supports stable pita bread production, and helps achieve predictable product quality.
The control panels of the pita production line provide all the necessary adjustments and settings for precise process control. Easy access to operating parameters helps operators manage production speed, temperature, timing, and equipment performance for consistent pita bread quality.
The video shows the automatic pita production line operating in real production conditions. The line provides stable product feeding, careful transportation after baking, and prepares pita bread for further cooling, stacking, or packaging.
Dough preparation: The operator prepares all ingredients for mixing the pita dough. The dough for automatic pita production contains yeast and a large amount of water, making it sticky and runny.
Stress-free division: After kneading, the dough enters the dough divider hopper. Teflon augers divide the dough pieces without excessive stress. The dividing error is no more than 0.5%.
Proofing and rolling: Pieces move through preliminary leavening and double-flow rolling. Teflon roll shafts and flouring mechanisms prevent sticking and support stable round shape.
Quality check: The check-machine can be installed between rolling and final leavening to reject pieces with incorrect shape before baking.
Baking and pocket formation: The electric tunnel oven uses special temperature zones and infrared background. Dough pieces rise and form an empty cavity inside the pita bread — the pocket.
Gentle cooling and packing: Continuous spiral cooling helps protect the pocket, retain product moisture and maintain freshness before stacking and flow-pack integration.
| Parameter | Value |
|---|---|
| Product | Pita bread / pita pocket |
| Capacity | Up to 600 kg/h |
| Operators | 1 operator for line operation; additional labor depends on dough preparation and packing setup |
| Dough type | Yeast dough with high hydration |
| Dividing accuracy | No more than 0.5% |
| Oven type | Electric tunnel oven with special temperature zones |
| Cooling system | Continuous conveyor / spiral cooling concept |
| Packaging | Stacker + packing machine / flow-pack integration |
| Control system | PLC / HMI options recommended for final specification |
| Customization | Customized upon request |
Send us your product requirements, target capacity and factory layout. i2FOODS engineers will prepare a customized solution for your production.