doughXpress Tortilla/Pizza Dual Heated Press
- Regular price
- $3,600.00
- Regular price
-
$4,200.00 - Sale price
- $3,600.00 Sale
- Unit price
- /per
- Availability
- Sold out
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doughXpress Tortilla/Pizza Dual Heated Press
Model D-TXM-2-18
SN 867-1666A
Additional information from MFG website:
Features
- Digital time and temperature controls.
- Flattens dough balls into pizzas up to 18” in diameter.
- Illuminated power On/Off switch.
- Optional non-stick coated upper and lower platens.
- Full-range thickness adjustment from paper thin to 7/8”.
- ETL and ETL Sanitation listed.
- 23″ H x 22″ W x 37″ D.
- Shipping Weight: 250 lbs.
- Electrical: 220 Volt/60 Hz, 3,100 Watts, 15 Amps, 6-20P NEMA Plug.
- Temperature range: Off- 450° F, upper and lower platens.
- Made in the U.S.A.
Tech Sheet
Dual Heated Platens
Pizza/Tortilla Dough
- Speeds up production (faster pressing times)
- Enables pressing thinner products
- Aids dough flow
- Allows dough to be pressed straight from refrigeration unit
- Helps keep dough from shrinking back
Pizza Dough
- Enables pressing thinner products
- Aids in pressing sticky dough
- Helps activate yeast for faster proofing if desired
- Enables par baking pizza crust
Tortilla Dough
- Initial grill off for tortillas
Variable Thickness Control
- Makes it possible to achieve desired thickness and ensures consistent thickness at the same dough ball weight.
Production
- 18” platen allows for making variable crust sizes and thickness up to 18 inches. The size of the crust is determined by the weight of the dough ball and the thickness setting.
- Depends on the desired size of the crust:
9” to 18” = 150-200/hr.
7” to 9” = 300-400/hr.
6” or under = 600-800/hr.
Pressing Tips
Tortilla Dough (Pre-Grill)
- Recommended Time:
1-3 seconds - Recommended Temperature:
275°-300°
Par Bake Pizza Dough
- Recommended Time:
Depends on percent par bake desired - Recommended Temperature:
250°-350°
Fresh Pizza Dough
- Recommended Time:
Warm dough, moderate to high yeast…2 seconds
Cold dough, moderate yeast…4-6 seconds
Cold dough, small amount of yeast…8 seconds - Recommended Temperature:
Warm dough…110°F, Cold dough…150°F
Finished Product
- Pressed dough keeps air in the crust, unlike sheeted dough where the air is forced out of the crust. Pressed dough is consistent in thickness and size, unlike hand tossed where the thickness and size can be inconsistent.
Use
- D-TXM-2-18 is easy to use. Prepare dough balls, set temp/thickness, place dough ball in center of lower platen, and press the dough.
Labor
- Presses require no skilled labor, unlike hand tossing.
- Presses are safe and have no age requirements, unlike sheeters/rollers.
Features Include
- Cam over-lock linkage keeps upper platen in pressing position until handle is lifted by operator
- Digital temperature control displays current reading
- Digital timer (count down begins automatically when platen lowers and resets after the platen raises)
- Full range thickness adjustment from paper thin to 7/8”
- Bottom swing out design saves space and is easier to use than top swinging models
- Illuminated On/Off switch
- Heat indicating light that turns off when set temperature is reached
- Flattens dough balls into pizzas up to 18” in diameter
- Stainless steel exterior with aluminum upper and lower platens
- Sleek, modern, durable, easy to clean design
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