DOUGHXPRESS
1201 E. 27th Terrace
Pittsburg, KS 66762 USA
Toll Free: (800) 835-0606 ext.205
Tel: (620) 231-8568 ext.205
Fax: (620) 231-1598
doughxpress@hixcorp.com
or visit
www.doughxpress.com
HIX Corporation Food Division
Product improvement may require us to change
specifications without notice.
Revised March 2012
Model No.
DM-18NH
Manual Pizza Press
The DM-18NH is an economic manual cold pizza dough press, perfect for low to medium production volumes (75-100/hr).
It is a fast, safe, and simple alternative to hand tossing or sheeting/rolling your pizza dough. The dough press is an easy,
affordable way to improve your production time, as well as your finished product. The DM-18NH is a clamshell design, ideal
for hearth baked pizzas. The DM-18HH will press your dough to approximately 60% of the finished size. Press dough, finish
by stretching or tossing to achieve final size, place on peel, top, and put right on the hearth or stone surface.
Finished Product:
pressed dough keeps air in
•
the crust vs. sheeted dough
where the air is forced out of
the crust. Pressed dough is
consistent in thickness and
size vs. hand tossed where
the thickness and size can be
inconsistent
Use:
DM-18NH is easy to use… prepare dough balls,
•
set temp/thickness, place dough ball in center of
lower platen, and press the dough.
Labor:
presses require no skilled
•
labor unlike hand tossing
presses are safe and have
•
no age requirements unlike
sheeters/rollers
Pressing Tips:
Recommended Time:
•
Warm dough, moderate to high
yeast…2 seconds
Cold dough, moderate
yeast…4-6 seconds
Cold dough, small amount of
yeast…8 seconds
Recommended Temperature:
•
Warm dough…110°F
Cold dough…150°F
Variable Thickness Control
makes it possible to achieve desired thickness and ensures
•
consistent thickness at the same dough ball weight
No Heat:
no electricity needed
•
great for catering where power is not
•
available
ideal for hearth baked pizzas
•
Production:
18” platen allows for making
•
variable crust sizes and thickness
up to 18 inches – the size of the
crust is determined by the weight
of the dough ball and the thick-
ness setting.
depends on the desired size of
•
the crust…9” to 18” = 75-100/hr,
7” to 9” = 150-200/hr,
6” or under = 300-400/hr
