That is an excellent description of their process. I'm very familiar with all of the equipment described, but I would like to add that the dough pieces are probably better described as looking more like oranges or grapefruit (depending upon their weight) than donuts which I was trying to visualize how/why there would be a hole in each dough piece when the equipment employed does not provide that added feature. The Vemag dividers operate much like that of a meat grinder without the plate installed and as the dough is extruded from the multi port manifold a guillotine type cutter is used to separate each dough piece from the continuous rope of dough being extruded. I wish there was a video of the operation to provide the "WOW" factor. They are not the first to use this kind of equipment as there is another major box store operation that has been using it for some time now. This is a good way to put pizza in perspective, and remember, this is just one of many operations just by Domino's and when you add in the multiplier of the other big box chains it becomes even more impressive, and this doesn't even count in the commissaries for the smaller chains, the independents, or the frozen pizza manufacturers. Kinda puts pizza into perspective.
Tom Lehmann/The Dough Doctor