DoughXpress DM-18NH Manual Cold Pizza Dough Press
- 18" diameter platens
- ETL Sanitation Listed
The DM-18NH no heat clam shell manual pizza dough press is perfect for low to medium volume production and any budget! This product will cut down on your production time by eliminating the need to toss dough by hand.
|Depth||28 1/8 Inches|
|Press Diameter||18 Inches|
|Type||Pizza Dough Presses|
For warm dough that simply needs to be stretched and pressed without heat, choose the DoughXpress DM-18NH manual cold pizza dough press! It's capable of achieving up to 60% of your final desired diameter, which saves you time and lets you toss and finish the pizza crust by hand! This manual cold pizza press can flatten dough balls up to a final size of 18" in diameter and features a full range of thickness adjustment up to 7/8". It features a durable white powder coated finish with aluminum upper and lower platens. ETL Sanitation Listed. Overall dimensions are 18"W x 28 1/8"D x 15"H.
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Overall User Rating: DoughXpress DM-18NH Manual Cold Pizza Dough Press ( 3.0 stars from 1 review )
DM-18NH preforms exactly as advertised by the manufacturer. It presses the dough ball to roughly 60% of its completed and desired size. It is an extremely well made and very heavy product. I gave it 3 stars only because of the fact that I am a mobile catering operation and have to take everything I need for a gig with me - each and every time. The DM-18NH proved to be completely impractical for me because of this. In DoughXpress' defense, their website DOES recommend that their product not be frequently moved. I knew this when I purchased the product, but wanted to try it anyway. I did not use the unit long enough to get comfortable with the exact process. I watched a couple of bad DX videos showing it in use and tried unsuccessfully to duplicate what they were doing. I can't tell you if it's best to use flour or cooking spray to keep the dough ball from sticking. I tried both and because I like to use a dough with a higher moisture, didn't have great success with either. Even so, I would just peel the stuck dough round from the press and move it to the building station to complete the stretching and shaping. It is an amazingly simple design and I think I would have eventually figured out how to use it effectively (excluding the above reasons for not using it). What I attempted to find, prior to purchasing the press was someone who was using it so I could get more information. Had I found that, I would not likely have purchased it. The purpose of this note is not to encourage you to buy this product - but neither is it to discourage you. As I said, it is a very well built unit - one that will be in service for many years to come (I sold it the week after my purchase -be advised that DX will not accept returns per webstaurantstore.com). I do, however, hope this helps you make an educated decision one way or the other - as I could find no customer comments on the press prior to my purchase. If anyone from DX reads this, please do this for those of us in the field who actually use your products - make use of the internet and put up DETAILED videos of all your products. Show us exactly how to use them so that we do not have to go through the learning curve. It would be so easy for you to do, I am surprised that you have not. You have a great product line from what I can tell and one that is fairly priced. Do not depend on poorly shot video from a trade show to properly train someone on the best method of using your products.
Robert W. from The Brick Oven Posted on 09/15/2011
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