In the world of artisan pizza, every detail matters: the quality of the dough, the consistency of each dough ball, and the efficiency of your preparation process. Yet, many independent pizzeria owners face a common challenge: the time and hidden cost of preparing dough by hand.
Let’s show you how the Mecnosud AR800, a professional dough divider and rounder, can transform your business without sacrificing the artisanal essence you value.
The Problem: Time and Hidden Costs
Hand-preparing dough seems economical, but let’s crunch the numbers:
One 25 kg flour bag (60% hydration) produces 114 dough balls of 350 g.
Dividing and rounding by hand takes 50 minutes per bag.
If your staff earns $15/hour, the labor cost per bag is $12.50.
Now imagine your pizzeria produces 250 pizzas a day. You’ll need 2.2 bags daily, which means almost 2 hours of labor just for dough balling.
Couldn’t that time be better spent elsewhere?
The Solution: Mecnosud AR800
With the AR800, the same job takes just 7 minutes per bag.
Plus:
Perfect consistency in every dough ball.
Reduced fatigue for your team.
More time to focus on quality and customers.
Real Economic Impact
For a production of 250 pizzas per day:
Manual cost per bag: $12.50
Machine cost per bag: $4.13
Monthly savings: $549
Return on investment (ROI): less than 12 months.
And if your volume grows? At 500 pizzas/day, ROI drops to 6 months.
At 1,000 pizzas/day, the machine pays for itself in 3 months!
Is It Just for Big Chains? Absolutely Not!
The AR800 is designed for artisan pizzerias that want to Maintain traditional quality.
Improve efficiency without losing authenticity.
Compete with fair prices and healthy margins.
Bottom Line
Investing in a Mecnosud AR800 isn’t an expense—it’s a strategy to:
Reduce operating costs.
Boost productivity.
Guarantee consistency in every pizza.
Your business deserves to grow.
Let your dough work for you.
👉 Discover the Mecnosud AR800 and take your pizzeria to the next level.
