PIZZA
THINGS TO CONSIDER
Why FWE for Pizza Operations?
KEEP PIZZA HOT AND CRISP
Controlled humidity and gentle airflow protect crust texture and cheese quality in the holding window.
EXTEND THE HOLD
Even heat and moisture management let you serve longer without soggy bottoms or dried toppings, which reduces waste.
PROOF DOUGH WITH PRECISION
Tight temperature and humidity control deliver consistent fermentation across trays with fast recovery after door openings.
SPEED UP PICKUP AND DELIVERY
Short-term heated shelves and pickup staging preserve slice quality while orders wait.
CUSTOMIZATION MADE SIMPLE
Footprints, pass-throughs, shelves, pan guides, doors, controls, and voltages can be configured to fit your line.
CONSTRUCTION QUALITY THAT LASTS
Durable materials, high-performance insulation, and serviceable components keep your equipment working hard.
What is Your Service Type?
CONTAINER
What containers do you use? (i.e. pizza boxes, pizza pans, dough boxes, sheet trays, and to-go containers) Pizza box sizes vary, provide the factory with a sample to ensure the perfect fit.
WORKFLOW
Pass-thru design is available for a seamless workflow. Place warmers between the kitchen and POS; and place a dough proofer between the prep and cooking areas.
ACCESS FREQUENCY
How often is the product pulled or reloaded? Adding Dutch doors can help curb heat loss.
CAPACITY
What is the maximum capacity needed at during peak volume? We offer various sizes to fit your kitchen space and capacity
What Size Boxes Do You Use?
What size and shape are your boxes and containers? We have multiple unit sizes that can accommodate most pizzeria’s needs!

