Our line of InFlight automatic infeeds are designed to accept a single lane of randomly spaced product from a conveyor and automatically times pizzas and/or pizzas in trays into horizontal wrappers at speeds up to 300 ppm.
Preserve your pizza quality with automatic infeeds, conveyors and more from Benchmark. Careful product handling to preserve the quality of the product is critical. Benchmark understands the needs for high throughput, as well as how challenging the packaging of frozen pizzas can be. Pizza Gentle Automated Pizza Handling Solutionsįor pizza manufacturers, keeping up with the demand for this popular consumer product can be challenging. Our product brands are grouped into distinct business lines that make the most sense to our customers, covering every function of the packaging line: Filling & Capping, Flexibles, Product Handling, Labeling & Coding, End of Line, and Pharma. ProMach is your partner from start to finish. ProMach backs these solutions with cellular line integration and engineering services to automate entire portions of production lines to achieve optimal performance. And when customers need to deliver shelf stable products to the marketplace, ProMach’s Sterilizing solutions span the entire range of retort technologies, from entry-level systems to entire automated retort rooms. I would suggest calling the restaurant once.When customers need more than products simply moved from point A to point B, ProMach’s Handling solutions can accumulate, position, feed, orient, flip, stack, load, unload, distribute, rotate, reject, push, divert, index, and perform numerous other intricate product handling challenges. So, one can choose 2 different varieties in One Pizza. The prices are slightly on a higher side but, the taste will compensate it. Seems like, they focused more on the Pizzas and Milkshakes more than the décor. The ambiance of the 500 Sqft place is simple with open kitchen, wood fire oven, shelves, portraits and few tables with benches. I am sure this is going to be a showstopper pizza for all the vegetarians. Believe me, expression and love of pizzas came in the form of tears because of the super spicy bird eye chilies along with Wild Mushrooms, Baby Egg Plants, Feta Cheese and of course lot of love. When I visited yesterday for lunch at Brik Oven, one of the pizzas was “Diovolo Veg”. The cheese garlic bread is soft and fresh with right amount of cheese. To be honest, toppings are certainly not a matter when we try pizzas at Brik Oven as I said before. During these visits I have tried multiple pizzas like Margerita, Smokey Marzano, Red Cotta, White Funghi and loved it. I happened to visit few times and did not find any difference with respect to quality of Pizzas which often made me to say “Brik Oven” whenever craves for Pizzas and someone asked for good pizza joints in Bangalore. They import some of the ingredients to maintain the consistency.Īlso, they make sauces and kneading the dough freshly when there is an order for Pizzas. The dough kneaded using hand and baked in Wood fire Brick Oven. The Pizzas over here are thin & soft inside and corners are thick and crispy. I was told that toppings are certainly not a matter from one of renowned chefs from Italy and I realized after having Pizzas at Brik Oven. It’s started by young and smart Chefs, Chef Anirudh Nopany and Sreeram Anvesh! Anirudh who trained under Le Cordon Bleu in London, which is one of the great culinary institutes! I guess this is the only place which created buzz through word of mouth more than Social Media. Well, I am talking about Brik Oven in Bangalore. But, the venture nailed and created a strong patron base within a Year. It’s always a big challenge to make people understand and educate about the Italian pizzas when Commercial Big Chains are around. The place sets benchmark for Pizzas in town because of the consistency and authenticity.