Univex Bench Pizza and Dough Spinner - UVSPRIZZA40

Univex Bench Pizza and Dough Spinner - UVSPRIZZA40

If you're looking for a reliable bench-type pizza spinner, then look no further! The Unviex SPRIZZA40 is just that. It comes with many features that make it more efficient and easy to use. For example, it's a patented micro rolling system. Staff can adjust crust thickness settings. And it has an automatic start and stop.

The SPRIZZA40 produced repeatable results. The fact that it uses a cold system enables it to spin dough without partially cooking it. It consistently makes dough balls 0-85% completed. It includes a 15-3/4" ring with felt.

Features

• Bench model pizza spinner
• Patented micro rolling system
• User adjustable crust thickness
• Produces repeatable results
• Is a cold system pizza spinner, meaning you are not partially cooking your dough
• Automatic start and stop
• Consistency Machine, made to take your dough ball from 0-85% of the way completed.
• 15-3/4" (40 cm) ring with felt

Specifications

• Model: SPRIZZA40
• Electrical Information:
• Volts: 115
• Hz: 60
• Phase: 1
• Amps: 5.0
• HP: 3/4
• kW: .55
• Cord: Included
• Plug: NEMA 5-15P
  
• Dimensions: 30" H x 22.38" W 28.38" D
• Approximate Weight: 375 lbs.
  

What our Experts Think    

• 15-3/4” (40 cm) felt-lined spinning ring – gently shapes dough into consistent rounds while preserving air structure
• Patented micro-rolling system – mimics artisan hand-stretching without heat, helping maintain dough integrity and texture
• Cold forming process (no par-baking required) – produces ready-to-top pizza bases while keeping dough quality intact
• Adjustable crust thickness control – allows operators to fine-tune edge definition and center thinness for different pizza styles
• Automatic start/stop operation – streamlines workflow and reduces manual handling during peak production
• 3/4 HP commercial motor – delivers steady torque for consistent dough rotation in high-volume environments
• Bench-mounted stainless steel construction – built for durability, sanitation, and easy integration into pizza prep lines
• Designed for repeatable output – ensures uniform crust size and thickness across large production runs

               
Q&A  

Q: What is the Univex Bench Pizza and Dough Spinner (UVSPRIZZA40) used for?
A: It’s a commercial countertop machine that automatically spins and shapes pizza dough into consistent, round crusts for pizzerias, bakeries, and foodservice operations.

Q: How does it work?
A: It uses a patented cold “micro-rolling” system that gently rotates and stretches dough without heat, mimicking hand-tossed pizza texture.

Q: What size dough does it handle?
A: It features a ~40 cm (15-3/4") felt-lined ring designed for standard pizza dough portions.

Q: Does it produce consistent pizza crusts?
A: Yes, it delivers repeatable results with adjustable crust thickness and uniform shaping for every batch.

Q: Is it automated?
A: Yes, it includes automatic start/stop operation and simple controls for fast, repeatable production.

Q: What makes it useful in commercial kitchens?
A: It reduces manual stretching time, improves consistency, and speeds up dough prep during peak service.

Q: What type of dough works best?
A: Properly fermented, workable pizza dough—soft, elastic dough performs best for smooth, even spinning.

Q: Who should use this machine?
A: High-volume pizzerias, restaurants, bakeries, and commissaries that need fast, standardized pizza base production.

                 
Maintenance Tips        

• Daily cleaning (critical): Disconnect power before cleaning. Remove flour and dough residue from felt rings, upper/lower plates, and adjustment levers using a soft brush—never soak or spray directly.
• No water intrusion: Avoid pressure washing or immersion—moisture can damage felt, bearings, and internal electrical components.
• Felt ring care: Keep felt surfaces lightly floured during operation to prevent dough sticking; brush dry only after use to preserve texture and alignment.
• Lubrication (monthly): Apply a small amount of food-safe lubricant sparingly to chrome guide shafts to ensure smooth vertical movement of the platform.
• Thickness & planarity calibration: Periodically check adjustment knobs for smooth movement and consistent crust thickness output; re-zero settings if dough results become uneven.
• Motor & safety check: Monitor for abnormal noise, vibration, or delayed start/stop response—stop operation immediately if irregular behavior appears.
• Electrical inspection (weekly): Check power switch, indicator light, and cable integrity for wear or heat damage.
• Clean environment rule: Operate only in a dry, well-lit, level workspace (5°C–40°C recommended) to maintain consistent performance.
• Training compliance: Ensure operators are trained—incorrect lever handling during operation can affect dough quality and machine calibration.
• Storage: Keep unit covered in a dry area when not in use to prevent dust buildup on felt and mechanical parts.