Endurance Pro X2 - Dual heat pizza dough press - DP2010
Model Number: DP2010SE
Top Rated Pizza Press
The Endurance Pro X2 brings consistency and reliability to your restaurant. The semi-automatic operation locks in place and automatically releases for a consistent press. Endurance Pro X2 is designed with an embedded mold so pressing a perfect crust every time is simple. It uses dual heated platens to decrease your cook time without affecting the dough rise.
Pressed In Seconds
Dual Heated Platens
Perfect Crust Every Time
Digital Counter
Par bake for longer hold times
Embedded Heating Elements
Press 200+ Pizzas Per Hour
The 12-inch embedded mold allows a single operator to consistently produce picture perfect pizzas under 10 seconds. Our most popular dough press will speed up your kitchen prep time.
Warranty
Limited lifetime warranty on heating elements & 1 year warranty on parts and labor.
Specs
Download Spec Sheet
| Temperature Control | Yes |
| Maximum Heat | 450F/232C |
| Programmable Timer | Yes |
| Thickness Control | No |
| ON/OFF Switch | Yes |
| Shipping Weight | 175lbs/79kg |
| Machine Weight | 140lbs/63kg |
| Digital Counter | Yes |
| Manual Operation | Yes |
| Voltage | 208/220 |
| Wattage | 4600/5146 |
| Amps | 22.1/23.4 |
| 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. 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.
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.
