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Proluxe

Apex X1

DP1300

The Apex X1 brings automation to dough pressing. The flat platen lets you press hand-tossed style pizza in seconds while giving you the freedom to press a range of pie sizes on one press. Easily press 8” to 18” with an increase or decrease in dough ounce.

Download Spec Sheet
Fully Automated
Heated Upper Platen
Air Compressor Required
Pressed in Seconds
Digital Counter
High Production

Press a perfect crust in any size

Craft flawless crusts in under 8 seconds with our patented heating technology, ensuring consistency without skilled labor. Our interchangeable molds, ranging from 8" to 17", offer convenience – simply twist to unlock and drop in your desired size."
Proluxe
Proluxe
Proluxe
Warranty

Limited lifetime warranty on heating elements & 1 year warranty on parts and labor.

Specs

Download Spec Sheet
Power SourcePnuematic
Maximum Heat450F/232C
Temperature ControlYes
Programmable TimerYes
Thickness ControlYes
Digital CounterYes
ON/OFF SwitchYes
Machine Weight169lbs/76kg
Shipping Weight202lbs/91kg
Compressor RequiredYes
Compressor SpecsU.S. 5 SCFM/EUR. 8.5 SCMH
Voltage120/220/240
Wattage1500
Amps12.5/6.8/6.3
Power Cord Length72"
Power PlugNEMA 5-20P / CEE7/7 / NEMA 6-15P
CEETL InternationalETL Sanitation

FAQs

1. Will this be able to produce multiple sizes?

Yes, with the thickness adjustment and the size of your doughball dictate the size of the pie.

2. Can this unit par-bake?

This unit has only a heated upper platen which can reach up to 450°F. To par-bake effectively, a dual heated unit is recommended.

3. How does the quality of the pressed dough compare to hand tossed?

The dough, depending on the temp and time used, produces the same and if not better than hand tossed by activating the yeast and giving a better airier product.

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. Does this unit require a compressor to operate?

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.

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