{"product_id":"univex-sprizza40-bench-pizza-and-dough-spinner","title":"Univex Bench Pizza and Dough Spinner - UVSPRIZZA40","description":"\u003ch2\u003eUnivex Bench Pizza and Dough Spinner - UVSPRIZZA40\u003c\/h2\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch5\u003eFeatures\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eBench model pizza spinner\u003c\/li\u003e\n\u003cli\u003ePatented micro rolling system\u003c\/li\u003e\n\u003cli\u003eUser adjustable crust thickness\u003c\/li\u003e\n\u003cli\u003eProduces repeatable results\u003c\/li\u003e\n\u003cli\u003eIs a cold system pizza spinner, meaning you are not partially cooking your dough\u003c\/li\u003e\n\u003cli\u003eAutomatic start and stop\u003c\/li\u003e\n\u003cli\u003eConsistency Machine, made to take your dough ball from 0-85% of the way completed.\u003c\/li\u003e\n\u003cli\u003e15-3\/4\" (40 cm) ring with felt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eSpecifications\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eModel: SPRIZZA40\u003c\/li\u003e\n\u003cli\u003eElectrical Information:\u003c\/li\u003e\n\u003cli\u003eVolts: 115\u003c\/li\u003e\n\u003cli\u003eHz: 60\u003c\/li\u003e\n\u003cli\u003ePhase: 1\u003c\/li\u003e\n\u003cli\u003eAmps: 5.0\u003c\/li\u003e\n\u003cli\u003eHP: 3\/4\u003c\/li\u003e\n\u003cli\u003ekW: .55\u003c\/li\u003e\n\u003cli\u003eCord: Included\u003c\/li\u003e\n\u003cli\u003ePlug: NEMA 5-15P\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDimensions: 30\" H x 22.38\" W 28.38\" D\u003c\/li\u003e\n\u003cli\u003eApproximate Weight: 375 lbs.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eWhat our Experts Think    \u003c\/h5\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"1hgekww\" data-start=\"239\" data-end=\"363\"\u003e\n\u003cstrong data-start=\"241\" data-end=\"285\"\u003e15-3\/4” (40 cm) felt-lined spinning ring\u003c\/strong\u003e – gently shapes dough into consistent rounds while preserving air structure\u003c\/li\u003e\n\u003cli data-section-id=\"109bner\" data-start=\"364\" data-end=\"531\"\u003e\n\u003cstrong data-start=\"366\" data-end=\"399\"\u003ePatented micro-rolling system\u003c\/strong\u003e – mimics artisan hand-stretching without heat, helping maintain dough integrity and texture \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"14la2bg\" data-start=\"532\" data-end=\"656\"\u003e\n\u003cstrong data-start=\"534\" data-end=\"583\"\u003eCold forming process (no par-baking required)\u003c\/strong\u003e – produces ready-to-top pizza bases while keeping dough quality intact\u003c\/li\u003e\n\u003cli data-section-id=\"19y8kxy\" data-start=\"657\" data-end=\"832\"\u003e\n\u003cstrong data-start=\"659\" data-end=\"697\"\u003eAdjustable crust thickness control\u003c\/strong\u003e – allows operators to fine-tune edge definition and center thinness for different pizza styles \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"hz61gk\" data-start=\"833\" data-end=\"945\"\u003e\n\u003cstrong data-start=\"835\" data-end=\"869\"\u003eAutomatic start\/stop operation\u003c\/strong\u003e – streamlines workflow and reduces manual handling during peak production\u003c\/li\u003e\n\u003cli data-section-id=\"usabsl\" data-start=\"946\" data-end=\"1098\"\u003e\n\u003cstrong data-start=\"948\" data-end=\"975\"\u003e3\/4 HP commercial motor\u003c\/strong\u003e – delivers steady torque for consistent dough rotation in high-volume environments \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"d0ca37\" data-start=\"1099\" data-end=\"1228\"\u003e\n\u003cstrong data-start=\"1101\" data-end=\"1147\"\u003eBench-mounted stainless steel construction\u003c\/strong\u003e – built for durability, sanitation, and easy integration into pizza prep lines\u003c\/li\u003e\n\u003cli data-section-id=\"95w1gh\" data-start=\"1229\" data-end=\"1377\"\u003e\n\u003cstrong data-start=\"1231\" data-end=\"1265\"\u003eDesigned for repeatable output\u003c\/strong\u003e – ensures uniform crust size and thickness across large production runs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e               \u003cbr\u003eQ\u0026amp;A  \u003c\/h5\u003e\n\u003cp data-start=\"0\" data-end=\"252\"\u003e\u003cstrong data-start=\"0\" data-end=\"79\"\u003eQ: What is the Univex Bench Pizza and Dough Spinner (UVSPRIZZA40) used for?\u003c\/strong\u003e\u003cbr data-start=\"79\" data-end=\"82\"\u003eA: It’s a commercial countertop machine that automatically spins and shapes pizza dough into consistent, round crusts for pizzerias, bakeries, and foodservice operations.\u003c\/p\u003e\n\u003cp data-start=\"254\" data-end=\"459\"\u003e\u003cstrong data-start=\"254\" data-end=\"278\"\u003eQ: How does it work?\u003c\/strong\u003e\u003cbr data-start=\"278\" data-end=\"281\"\u003eA: It uses a patented cold “micro-rolling” system that gently rotates and stretches dough without heat, mimicking hand-tossed pizza texture. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"461\" data-end=\"633\"\u003e\u003cstrong data-start=\"461\" data-end=\"499\"\u003eQ: What size dough does it handle?\u003c\/strong\u003e\u003cbr data-start=\"499\" data-end=\"502\"\u003eA: It features a ~40 cm (15-3\/4\") felt-lined ring designed for standard pizza dough portions. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"635\" data-end=\"792\"\u003e\u003cstrong data-start=\"635\" data-end=\"682\"\u003eQ: Does it produce consistent pizza crusts?\u003c\/strong\u003e\u003cbr data-start=\"682\" data-end=\"685\"\u003eA: Yes, it delivers repeatable results with adjustable crust thickness and uniform shaping for every batch.\u003c\/p\u003e\n\u003cp data-start=\"794\" data-end=\"961\"\u003e\u003cstrong data-start=\"794\" data-end=\"817\"\u003eQ: Is it automated?\u003c\/strong\u003e\u003cbr data-start=\"817\" data-end=\"820\"\u003eA: Yes, it includes automatic start\/stop operation and simple controls for fast, repeatable production. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"963\" data-end=\"1122\"\u003e\u003cstrong data-start=\"963\" data-end=\"1014\"\u003eQ: What makes it useful in commercial kitchens?\u003c\/strong\u003e\u003cbr data-start=\"1014\" data-end=\"1017\"\u003eA: It reduces manual stretching time, improves consistency, and speeds up dough prep during peak service.\u003c\/p\u003e\n\u003cp data-start=\"1124\" data-end=\"1268\"\u003e\u003cstrong data-start=\"1124\" data-end=\"1161\"\u003eQ: What type of dough works best?\u003c\/strong\u003e\u003cbr data-start=\"1161\" data-end=\"1164\"\u003eA: Properly fermented, workable pizza dough—soft, elastic dough performs best for smooth, even spinning.\u003c\/p\u003e\n\u003cp data-start=\"1270\" data-end=\"1425\"\u003e\u003cstrong data-start=\"1270\" data-end=\"1305\"\u003eQ: Who should use this machine?\u003c\/strong\u003e\u003cbr data-start=\"1305\" data-end=\"1308\"\u003eA: High-volume pizzerias, restaurants, bakeries, and commissaries that need fast, standardized pizza base production.\u003c\/p\u003e\n\u003ch5\u003e                 \u003cbr\u003eMaintenance Tips        \u003c\/h5\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"157rpt8\" data-start=\"170\" data-end=\"415\"\u003e\n\u003cstrong data-start=\"172\" data-end=\"202\"\u003eDaily cleaning (critical):\u003c\/strong\u003e 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. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1o9iwbh\" data-start=\"416\" data-end=\"551\"\u003e\n\u003cstrong data-start=\"418\" data-end=\"441\"\u003eNo water intrusion:\u003c\/strong\u003e Avoid pressure washing or immersion—moisture can damage felt, bearings, and internal electrical components.\u003c\/li\u003e\n\u003cli data-section-id=\"y8kata\" data-start=\"552\" data-end=\"752\"\u003e\n\u003cstrong data-start=\"554\" data-end=\"573\"\u003eFelt ring care:\u003c\/strong\u003e Keep felt surfaces lightly floured during operation to prevent dough sticking; brush dry only after use to preserve texture and alignment. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"pzczse\" data-start=\"753\" data-end=\"950\"\u003e\n\u003cstrong data-start=\"755\" data-end=\"781\"\u003eLubrication (monthly):\u003c\/strong\u003e Apply a small amount of food-safe lubricant sparingly to chrome guide shafts to ensure smooth vertical movement of the platform. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"5tkszi\" data-start=\"951\" data-end=\"1137\"\u003e\n\u003cstrong data-start=\"953\" data-end=\"991\"\u003eThickness \u0026amp; planarity calibration:\u003c\/strong\u003e Periodically check adjustment knobs for smooth movement and consistent crust thickness output; re-zero settings if dough results become uneven.\u003c\/li\u003e\n\u003cli data-section-id=\"q9flfq\" data-start=\"1138\" data-end=\"1295\"\u003e\n\u003cstrong data-start=\"1140\" data-end=\"1165\"\u003eMotor \u0026amp; safety check:\u003c\/strong\u003e Monitor for abnormal noise, vibration, or delayed start\/stop response—stop operation immediately if irregular behavior appears.\u003c\/li\u003e\n\u003cli data-section-id=\"1f62hvl\" data-start=\"1296\" data-end=\"1417\"\u003e\n\u003cstrong data-start=\"1298\" data-end=\"1333\"\u003eElectrical inspection (weekly):\u003c\/strong\u003e Check power switch, indicator light, and cable integrity for wear or heat damage.\u003c\/li\u003e\n\u003cli data-section-id=\"11jvw6j\" data-start=\"1418\" data-end=\"1595\"\u003e\n\u003cstrong data-start=\"1420\" data-end=\"1447\"\u003eClean environment rule:\u003c\/strong\u003e Operate only in a dry, well-lit, level workspace (5°C–40°C recommended) to maintain consistent performance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"ejmsc9\" data-start=\"1596\" data-end=\"1783\"\u003e\n\u003cstrong data-start=\"1598\" data-end=\"1622\"\u003eTraining compliance:\u003c\/strong\u003e Ensure operators are trained—incorrect lever handling during operation can affect dough quality and machine calibration. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1kkhr5t\" data-start=\"1784\" data-end=\"1900\"\u003e\n\u003cstrong data-start=\"1786\" data-end=\"1798\"\u003eStorage:\u003c\/strong\u003e Keep unit covered in a dry area when not in use to prevent dust buildup on felt and mechanical parts.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Univex","offers":[{"title":"Default Title","offer_id":45645840875711,"sku":"UVSPRIZZA40","price":8252.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/5703\/0079\/files\/sprizza40.jpg?v=1779088797","url":"https:\/\/se0yig-03.myshopify.com\/products\/univex-sprizza40-bench-pizza-and-dough-spinner","provider":"Your Outdoor Setup Starts Here","version":"1.0","type":"link"}