Cooking
Grilling
Food Prep
Accessories
Proluxe

Impact X1 DP3300 Automatic Pizza Dough Press

Model Number: DP3300

Easy Automation. Small Footprint.

The Impact X1 automatic dough press brings automation to dough pressing for more compact spaces. 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.

Digital Counter
Heated Upper Platen
Compact Size
Embedded Heating Elements
Fully Automated
Thickness Control Dial

Press 150+ Products Per Hour

This electro-mechanical dough press quickly presses a perfect product without the use of skilled labor or expensive air compressors. It also features a thickness control dial to quickly adjust the thickness of your product.

Proluxe

Introducing SlickCoat™

The ultimate nonstick surface. Press housemade corn tortillas, flatbreads, gluten-free dough, and more. Add SlickCoat™ to any dough press.

Warranty

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

Specs

Download Spec Sheet
Power SourceElectro-Magnetic
Maximum Heat450F/232C
Temperature ControlYes
Programmable TimerYes
Thickness ControlYes
Digital CounterYes
ON/OFF SwitchYes
Machine Weight145lbs/65kg
Shipping Weight184lbs/83kg
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.

Get the latest news, product updates, and more.

Corporate Headquarters

  • 20281 Harvill Ave
    Perris, CA 92570
    Toll Free: 1-800-624-6717
Designed & Manufactured in California Made in California