Mini pizza topping machine for targeted sauce depositing

Mini pizza lines often deal with product spacing variation and small changes in base position on the conveyor. FoodJet can deposit sauce (material) onto mini pizza bases (product) in controlled patterns, using vision-guided targeting depending on product presentation and line conditions. This article shows a typical setup and what to consider for high-output mini pizza topping.

Reduced reliance on mechanical alignment, depending on setup. Coverage targets set in the recipe, depending on material and line conditions. Less overspill and waste, depending on configuration.

Detects pizza position automatically using vision guidance, depending on product presentation and belt stability.
Deposits sauce along a defined path and within a defined coverage target, depending on recipe settings and configuration.
Helps reduce overspill, cleaning, and rejects, depending on line conditions and material behaviour.

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Misalignment

Problem: pizzas are not always perfectly positioned
Impact: alignment modules, downtime
Solution: vision-guided depositing, reduced reliance on alignment, depending on setup

Inconsistent coverage

Impact: quality variation, spec deviations
Solution: dosing targets per pizza set in the recipe, depending on material and configuration

Mess & overspill

Impact: cleaning, hygiene risk
Solution: targeted deposit on the product

Waste & rejects

Impact: rework, scrap
Solution: improved targeting and fewer rejects, depending on setup and line conditions

Capacity ceiling

Impact: the line can’t hit the target output
Solution: high-capacity depositing at up to 80,000 products/hour, depending on product size, dose volume and line conditions

How it works

Depositing heads placing tomato sauce in drops on a pizza base on a blue conveyor, seen from a low angle

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 (a measure of sauce consistency, 30 sec test)
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

Donut-shaped mini pizzas with tomato sauce deposited in drops, on a blue conveyor

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

Coverage per pizza: the deposit pattern and amount set in the recipe
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.