Industrial Pizza Cone Machine
Forms conical pizza shells — pizza cones and cups at 600–2,400 pcs/h typical, with inline baking and auto filling on larger frames.
Feature
- Heated cone molds form and bake in one cycle.
- Typical 600–2,400 pcs/h across three capacities.
- 110×70 mm standard; custom sizes on request.
- Inline baking tunnel on PCM-001/201.
- Auto filling station on the PCM-201.
- Mold change about 5 minutes.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The PCM series forms conical pizza shells — the pizza cone and pizza cup format for food trucks, kiosks, and QSR chains — at 600–2,400 pieces per hour typical, with inline baking on the larger frames.
Forming Cones
Pizza dough portions into heated cone molds; the core pin spreads the dough against the mold wall and the shell bakes to shape in the mold — thin wall, sealed tip, crisp outside. Baked cones eject to cooling and then to filling with sauce, cheese, and toppings.
Three Capacities
| Model | Output | Cone size | Baking | Filling |
|---|---|---|---|---|
| PCM-101 | 600–1,200 pcs/h | 110×70 mm | Forms only (own oven) | Manual station |
| PCM-001 | 1,200–1,800 pcs/h | 110×70 mm | Inline tunnel | Manual / auto |
| PCM-201 | 1,800–2,400 pcs/h | 110×70 mm + custom | Inline tunnel | Auto filling |
Typical values — mold count and tunnel length are configured to your cone and recipe.
Dough and Crispness
Standard pizza dough runs as-is; slightly lower hydration gives a crispier cone. Bake time sets the finish — longer for crisp, shorter for soft.
Filling and Service
Cones fill at a manual station or the automatic filler — sauce, cheese, toppings in layers. Filled cones re-heat in pizza ovens or hold in warmers; the format exists for eating on the move.
Where It Fits
Feed dough from the DKM spiral kneader; bake shells on the inline tunnel or the HAB hot air oven. Family overview on the pasta processing hub.
FAQ
110 mm height × 70 mm diameter; custom sizes machined on request.
Standard pizza dough works; slightly lower hydration gives a crispier cone.
The PCM-001 and PCM-201 include the inline baking tunnel; the PCM-101 forms shells for your own oven.
By bake time — longer for crispy, shorter for soft — recipe-stored per SKU.
Manual station or automatic filler — sauce, cheese, and toppings in layers.
About 5 minutes per mold set.
One at the hopper, one at filling on manual stations.
Yes — send the format and Esper Foodtech Engineering machines the mold set.
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