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.
Warranty
Limited lifetime warranty on heating elements & 1 year warranty on parts and labor.
Specs
Download Spec Sheet
| Power Source | Electro-Magnetic |
| Maximum Heat | 450F/232C |
| Temperature Control | Yes |
| Programmable Timer | Yes |
| Thickness Control | Yes |
| Digital Counter | Yes |
| ON/OFF Switch | Yes |
| Machine Weight | 145lbs/65kg |
| Shipping Weight | 184lbs/83kg |
| Voltage | 120/220/240 |
| Wattage | 1500 |
| Amps | 12.5/6.8/6.3 |
| Power Cord Length | 72" |
| Power Plug | NEMA 5-20P / CEE7/7 / NEMA 6-15P |
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.
