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Pizza makeup line application and required finished result; Base format: Specify dough condition, diameter or outline, rim profile and thickness. Pressed and sheeted bases need different upstream arrangements and cannot be compared only by nominal line output.; Topping behavior: Provide sauce rheology, cheese form and the size, stickiness or fragility of each ingredient. Define coverage, exclusion zones and portion tolerances for every topping station.; Representative input variation and difficult operating conditions; Application risks and exclusions: Headline topping capacity can conceal manual ingredient preparation, rework or recipe-dependent distribution problems; include those boundaries in the quote.; Site and supporting services: Coordinate dough and topping supply, product cooling where required, belt interfaces and oven or freezing equipment.; Acceptance method and retained evidence: Measure base geometry, ingredient mass, coverage and positional accuracy through startup and recipe changes; inspect the finished baked or frozen product.; Maintenance and support scope: Service dispensing mechanisms, belts, cutters and product-contact seals; retain recipes and cleaning procedures for each ingredient path.; OEM/ODM changes requested: Base forming, topping patterns, ingredient feeders and controls may be customized; new recipes require process and sanitation trials.; Destination, local installation conditions and documentation language; Drawings, samples, tooling ownership and revision control; Operating sequence, changeovers, training and commissioning responsibilities.