The pizzas are prepared as per “normal” operation and fully cooked. Extra fresh cheese topping or basil (or even tomatoes) can be sprinkled after Cook-Chill process. Once the pizza is completely cooked, we recommend to refrigerate the pizza using a ventilated disk for an ideal cook-chill process.

Two hours after the cook-chill process, the pizzas can now be packed in the appropriate box and loaded in the PIZZADOOR vending machine. There can be as many recipes as you desire to offer.

The pizzas are held refrigerated at 37°F in the cold chamber (D+2 HACCP norms) and will be available for sell for up to 72 hours. The cold temperatures are monitored, controlled and saved to guarantee compliance with cold chain standards and ensure food safety. Following the order selection, PIZZADOOR will manage the inventory to sell the first pizzas loaded first to avoid any waste (FIFO method). Note: we feature a backend portal to provide real-time remote visibility on machine status, sales, and stock availability + machine is equipped with two cameras.

The consumers order their pizzas hot (3min) or cold (30 sec).

A robotic platform extracts the selected pizza and positions it in front of the oven. A mechanism lifts the lid, puts the pizza in the oven with its box, then elevates the pizza from the box. (The pizza boxes are certified for cooking).

Our pulsating heat oven cooks the topping and heats the dough in 2 minutes. Each pizza can have different cooking settings.

Once cooked, the pizza is repositioned in its box and the lid shut. It is then dispensed to the consumers.