Specification Sheet

DOUGHXPRESS
1201 E. 27th Terrace
Pittsburg, KS 66762 USA
Toll Free: [phone] ext.205
Tel: [phone] ext.205
Fax: [phone]
[e-mail] or visit www.doughxpress.com
HIX Corporation Food Division
Model No.
®
doughXpress
Product improvement may require us to change
specications without notice.
Revised October 2017
Toll Free: [phone] ext.205
Tel: [phone] ext.205
Fax: [phone]
DOUGHXPRESS
1201 E. 27th Terrace
Pittsburg, KS 66762 USA
[e-mail] or visit www.doughxpress.com
HIX Corporation Food Division
®
doughXpr ess
DMS-18
Manual Pizza Press
The DMS-18 is an economic manual pizza dough press, perfect for low to medium production volumes (75-100/hr). It is a
fast, safe, simple, mess free (no our needed) 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 nished product. The DMS-18 is a swing
away design with an upper heated platen.
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:
• DMS-18 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
Heated Upper Platen:
• aids dough ow
• allows dough to be pressed
straight from refrigeration unit
• helps keep dough from shrinking back
• keeps dough from sticking to upper platen
• will help activate yeast for faster
proong if desired
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
thickness 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