Yes. This unit has two heated upper and lower platens which can reach up to 450°F. This unit is great for creating cracker like crusts or tortilla and tortilla like products.
This unit is designed with our standard 12" mold to create the perfect shape everytime. This unit has the ability to have a custom mold designed at an added cost. Our standard mold will accomodate a 6 to 7 ounce doughball before spilling out.
Yes. The compressor that is required needs to be able to produce 5 SCFM or higher and have either a water seperator or an air line dryer attached.
When your dough snaps back, it is typically caused by several factors. Your dough maybe too cold prior to pressing. Allowing the dough to reach room temp will resolve this problem. It might also be due to the hydration level in your dough. We recommend a minimum 50% hydration in your dough.
Yes. To get the most out of the press, a food release spray is recommended to either be coated on each dough ball or to be applied each time you press out dough. The dough needs to have oil on the bottom and top of the doughball. You can also use a brush on method. Olive oil, canola oil and vegetable oil all work great on the press.
|Compressor Specs||U.S. 5 SCFM/EUR. 8.5 SCMH|
|Power Cord Length||72"|
|Power Plug||NEMA 6-30P|
Apex Pro X1
Apex Pro X2
Apex Pro X2M
|Compressor Specs||U.S. 5 SCFM/EUR. 8.5 SCMH||-||U.S. 5 SCFM/EUR. 8.5 SCMH||-||-|
|Power Cord Length||72"||72"||72"||72"||72"|
|Power Plug||NEMA 5-20P / CEE7/7 / NEMA 6-15P||NEMA 6-30P||NEMA 6-30P||NEMA 6-30P||NEMA 6-30P|