Endurance Pro X2


The Endurance Pro X2 is your key to restaurant consistency and reliability. Its semi-automatic operation ensures a locked-in position and automatic release, guaranteeing a consistent product. Engineered with an embedded mold, crafting pizza with a perfect crust is effortlessly simple. 

Download Spec Sheet
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.

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


Download Spec Sheet
Temperature ControlYes
Maximum Heat450F/232C
Programmable TimerYes
Thickness ControlNo
ON/OFF SwitchYes
Shipping Weight175lbs/79kg
Machine Weight140lbs/63kg
Digital CounterYes
Manual OperationYes
Power Cord Length72"
Power PlugNEMA 6-30P
ETL SanitationETL InternationalCE


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.

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