
Ask a Question About This Product
This offer ends in:
The PN090 is a medium roller docker used to perforate stretched pizza dough before baking. It prevents base bubbling during high-temperature deck oven production. Operators use it manually in pizzerias, Italian kitchens, and catering operations running multiple covers per service.
Commercial Application
Dough docking perforates the base before it enters the deck oven. This releases trapped air that would otherwise form bubbles or uneven rise at temperatures above 300°C. The docker is applied after stretching and before topping, typically during prep or line assembly.
In service, the docker is used on each base immediately after hand-stretching or sheeting. A single pass across the dough surface creates uniform perforations. This step takes seconds per base and maintains consistent bake quality across dozens of pizzas per hour.
Key Operational Advantages
- Roller width 90 mm — suitable for 10-inch to 12-inch pizza bases
- Polypropylene construction — lightweight at 1.0 kg for rapid manual use
- Handle length 205 mm — provides operator leverage during repeated docking
- CE certified — meets commercial kitchen hygiene standards for UK, EU, USA, Canada
- Roller pins perforate dough without tearing — maintains base integrity before topping
- Suitable for 30+ bases per hour in single-operator prep stations
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | PN090 |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 1.0 kg (2.2 lbs) |
Construction & Build Quality
The docker is constructed from food-grade polypropylene with a fixed roller head. The roller pins are injection-moulded as part of the barrel assembly. Handle and roller are sealed to prevent dough accumulation during extended shifts.
- Polypropylene body — chemical-resistant and suitable for commercial dishwasher cycles
- Fixed roller pins — no removable parts to lose during service
- Sealed handle joint — reduces contamination risk in high-volume prep areas
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies the PN090 docker from UK stock to commercial operators worldwide. Dispatch is within 1–3 working days to addresses in the UK, Europe, USA, Canada, Middle East, and Africa. Freight is calculated at checkout for standard carrier delivery.
Frequently Asked Questions
Q: What dough thickness can the PN090 docker handle?
A: The docker is designed for pizza dough stretched to 2–4 mm thickness. It perforates bases prepared for deck oven baking at temperatures between 260°C and 400°C.
Q: Is the docker suitable for commercial dishwashers?
A: Yes. The polypropylene body withstands commercial dishwasher cycles at standard temperatures. Clean after each service to prevent dough buildup on the roller pins.
Q: Can the PN090 be used on bases stretched by a dough sheeter?
A: Yes. It docks bases prepared by manual stretching, sheeting machines, or press-formed methods. Apply the docker after stretching and before topping application.
Q: How many bases per hour can one operator dock with the PN090?
A: A single operator can dock 30–50 bases per hour depending on dough size and prep workflow. The 1.0 kg weight reduces operator fatigue during extended prep sessions.
Q: Does the docker require any maintenance between services?
A: No routine maintenance is required. Wash after each shift to remove dough residue from roller pins. Inspect the roller for wear after six months of daily use.