Pizza & Pasta

Professional Pizza & Pasta equipment: from dough to plate

The Pizza & Pasta category brings together all the equipment needed to fit out a pizzeria, an Italian restaurant, a trattoria, a snack bar or a food truck: mixers, dough rollers, ovens, pasta machines and accessories. Making a successful pizza or a plate of fresh pasta is no accident: it is the result of a chain of well-chosen equipment, from kneading the dough to baking and serving. At Horeca Mat Pro, we offer a complete range of HENDI equipment designed for intensive professional use. This page helps you understand the logic of a pizza and pasta workshop and choose each link in your equipment.

The equipment chain of a pizza workshop

It all starts with the dough. The spiral mixer works the flour, water and yeast gently to obtain a homogeneous, elastic and well-oxygenated dough, without heating it. Then comes shaping: the dough roller flattens the dough balls into regular, calibrated discs in seconds, guaranteeing a consistent thickness from one pizza to the next. The pizza oven finally ensures baking at high temperature, the heart of the final quality. Throughout this chain, pizza accessories (peels, pizza cutters, dough boxes) bring precision and speed to service.

Fresh pasta equipment

Beyond pizza, the category also covers the production of fresh homemade pasta. Pasta machines, sheeters or extruders, turn a semolina dough into tagliatelle, lasagne, ravioli, penne or spaghetti ready to cook. Fresh homemade pasta offers a texture, taste and hold during cooking that industrial pasta cannot match, a strong point of differentiation for any Italian restaurant or caterer. Here too, a good mixer upstream makes all the difference to the quality of the dough.

How to equip your pizzeria

The first criterion is production volume: estimate the number of pizzas or covers per service at peak time and size each piece of equipment accordingly. The second is the consistency of the chain: a high-performance oven deserves a mixer and a dough roller to match, otherwise a bottleneck is created. Next comes the available space in your kitchen, which points towards compact or larger-capacity models. Finally, check the electrical constraints of your premises (230 V single-phase or 400 V three-phase) to make sure your installation can support the whole set.

A successful dough, the base of everything

Whether for pizza or pasta, quality starts with the dough. Good kneading develops the gluten network, a mastered proving time ensures a light and digestible dough, and consistent shaping guarantees an even bake. No oven, however high-performance, will rescue a poorly prepared dough. This is why we recommend thinking of your workshop as a coherent whole rather than investing in a single isolated piece of equipment. The combination of a spiral mixer, a dough roller and a suitable oven is the guarantee of a professional and consistent result.

Maintenance and durability

Well-maintained professional equipment represents a durable investment. Clean the bowls, rollers, dies and baking chambers after each service to prevent the build-up of dried dough and flour. Periodically check the safety features, heating elements and motors. Regular maintenance preserves performance, guarantees hygiene and extends the life of each piece of equipment. Choosing robust equipment from the outset avoids frequent replacements and breakdowns in the middle of service.

The HENDI Pizza & Pasta range at Horeca Mat Pro

Our Pizza & Pasta category brings together all the HENDI equipment to fit out your workshop from A to Z: spiral mixers to prepare the dough, dough rollers to form the discs, pizza ovens for baking, pasta machines for fresh pasta and pizza accessories for service. Each subcategory offers a selection suited to snack bars, food trucks, restaurants and high-volume pizzerias.

Frequently asked questions

Where to start when equipping a pizzeria?

Start with the oven, the heart of your business, then complete with a mixer and a dough roller suited to your volume. The accessories (peels, pizza cutters, dough boxes) then complete the set.

Do you need a mixer for a small production?

Even for a small production, a spiral mixer guarantees a homogeneous and consistent dough, far superior to manual kneading. It is a profitable investment as soon as pizza is at the heart of your offer.

Can you make pizza and fresh pasta with the same equipment?

The spiral mixer is used for both pizza dough and fresh pasta dough. You simply add a pasta machine to produce homemade tagliatelle, lasagne or ravioli.

What electrical constraints to plan for?

Small equipment runs on 230 V single-phase, while some high-power ovens require a 400 V three-phase supply. Always check the technical sheet and your installation.

Sizing to your establishment

A snack bar or food truck offering pizza as a complement will be happy with a countertop oven, a small mixer and a few accessories. A restaurant serving pizza and pasta at the table will benefit from a one- or two-chamber oven, a medium-capacity mixer, a dough roller and a pasta machine to vary its offer. A dedicated pizzeria, whose pizza is the core business, will equip itself with a high-throughput oven, a large-capacity mixer and a robust dough roller, capable of running continuously throughout service. Sizing the whole chain correctly from the outset avoids bottlenecks and guarantees smooth production.

Our expert advice

Think of your workshop as a coherent chain: each piece of equipment must be sized in relation to the others to avoid downtime and bottlenecks. Always take care of the dough preparation upstream, because it is what determines the final quality, whether for pizza or pasta. Preheat your oven sufficiently before service and keep the deck clean. Plan for spare accessories so as never to be blocked in the middle of a rush. Finally, do not hesitate to invest gradually: start with the essential equipment and complete your workshop as your business grows. The Horeca Mat Pro team is there to advise you at every step.

The essential points to remember

Equipping a Pizza & Pasta workshop means building a coherent chain, from kneading to baking: mixer, dough roller, oven, pasta machine and accessories. Every link counts, and the final quality depends as much on the dough as on the baking. For a small establishment, a few compact pieces of equipment are enough; for a high-volume pizzeria, a complete and robust set is essential. Our HENDI range covers all these needs, from the snack bar to the professional pizzeria. The Horeca Mat Pro team advises you in choosing each piece of equipment and delivers throughout Belgium.