Apex Pro X2 - Automatic Hydraulic Pizza Dough Press - DP2350
Model Number: DP2350SE
Quieter. Faster. And Fully Automatic.
It’s all new and fully automatic. Say good-bye to your air compressor, the completely redesigned Apex Pro X2 is packed with our most advanced hydraulic system. It uses dual heated platens to decrease your cook time without affecting the dough rise. Thanks to the embedded mold, you’ll have a perfect crust every time.
No Compressor Required
Digital Counter
High Production
Pressed in Seconds
Dual Heated Platens
Fully Automated
Engineered for Performance
Press perfect crust every time in under 15 seconds. Our patented heating technology creates consistent product without the need for skilled labor and is backed by our limited lifetime warranty.
Warranty
Limited lifetime warranty on heating elements & 1 year warranty on parts and labor.
Specs
Download Spec Sheet
| Power Source | Hydraulic |
| Maximum Heat | 450F/232C |
| Temperature Control | Yes |
| Programmable Timer | Yes |
| Thickness Control | Yes |
| Digital Counter | Yes |
| ON/OFF Switch | Yes |
| Machine Weight | 202lbs/91kg |
| Shipping Weight | 225lbs/102kg |
| Compressor Required | No |
| Voltage | 208/220 |
| Wattage | 4600/5146 |
| Amps | 22.1/20.9 |
| Power Cord Length | 72" |
| Power Plug | NEMA 6-30P |
FAQs
1. Will this unit be able to produce multiple sizes?
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.
2. Does this unit require a compressor?
This unit is run on a hydraulic pump under the machine. An air compressor is not required.
3. My dough is sticking when I use the press. Do I have to use a food release spray?
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.
4. When I press out dough, my dough snaps back. How do I fix this?
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.
5. Can this unit par-bake?
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.
