
Model No.
Toll Free: (800) 835-0606 ext.205
Tel: (620) 231-8568 ext.205
Fax: (620) 231-1598
DOUGHXPRESS
1201 E. 27th Terrace
Pittsburg, KS 66762 USA
HIX Corporation Food Division
Product improvement may require us to change
specications without notice.
Revised July 2018
®
DM-18
Manual Pizza Press
The DM-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 DM-18 is a clamshell
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:
• DM-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
proong 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