Chongqing Newsun Automation’s custom pizza machine has arrived in Spain and entered the final testing phase prior to commercial launch.

 A fully automated pizza machine, custom-built by Chongqing New Song Automation Equipment Co., Ltd. (under the international brand "New Song") for a Spanish pizza chain, has recently arrived at the local store. It has now entered the final stage of integrated system testing and trial operations prior to official launch.

The delivered model features customizations tailored to the specific needs of the Spanish store. Compared to standard domestic models, the changes focus on two areas: structural layout and parameter calibration. Spanish pizza chain outlets typically have compact back-of-house areas, imposing strict requirements regarding equipment footprint and operational workflow. Standard models utilize frames of fixed dimensions, which are difficult to install in such confined kitchens. To address this, the New Song Automation team redesigned the machine for compactness; by optimizing the internal component layout, they reduced the overall machine size—and thus the installation space requirement—without compromising functionality.

Regarding technical parameters, the commissioning process focuses on three core aspects: dough roller spacing, automatic topping distribution accuracy, and baking synchronization timing. The local Spanish baking market predominantly uses low-protein flour, which differs significantly from the medium- or high-protein flours common in China in terms of gluten content, water absorption, and dough extensibility. Preliminary tests revealed that using domestic parameter settings resulted in discrepancies regarding dough formation and the crispiness of the finished crust. To resolve this, the "New Song" team is fine-tuning the dough-forming module—adjusting rolling speed, roller temperature, and dough resting times—to ensure the equipment is compatible with the characteristics of European low-protein flour. As the dough-forming stage stabilizes, the team has simultaneously begun calibrating the automatic topping system and baking timing. During actual operational testing in the store's kitchen, technicians are adjusting the topping dispenser's output volume and movement speed while monitoring the oven's temperature profile and conveyor speed. This ensures seamless integration across the entire process: from dough forming, sauce spreading, and topping application to the final baking and output.

During the trial operation phase, the equipment undergoes continuous running tests during off-peak hours to simulate the non-stop production demands of peak lunch and dinner rushes. During the testing phase, all equipment actuators responded normally, with no instances of unexpected shutdowns or core component failures. Technical personnel continuously recorded operational data to serve as a reference for the subsequent official launch. According to the current implementation plan, once key metrics—such as dough sheet thickness and edge expansion—meet all standards, and a 72-hour continuous test (conducted both without and with product load) is successfully completed, the equipment will officially enter regular commercial operation for the chain brand.