DOUGHXPRESS DMS-2-18 User manual

Receiving and Installation......................................................................... 2
Operation............................................................................................... 3-4
Cleaning and Maintenance.................................................................... 4-5
Dough Ball Weights.................................................................................. 5
Dough Shrinkage...................................................................................... 5
Frequently Asked Questions.................................................................. 6-7
Warranty ................................................................................................... 8
OWNER’S MANUAL
CONTENTS
BEFORE warranty repair you MUST get Prior Authorization:
DMS-2-18
Manual Dual Heat Swing Away Dough Press
For Customer Service, Call 1-800-835-0606
or Visit www.doughXpress.com
®
doughXpress
70972 RV C_090517
DMS-2-18 shown

RECEIVING AND INSTALLATION
PLEASE READ THIS MANUAL IN ITS ENTIRETY
BEFORE OPERATING YOUR PIZZA PRESS.
INSPECTION
Inspect your box and machine for hidden shipping damage. Contact the delivery
company immediately, should you nd damage.
PLATEN SURFACE
Slight surface imperfections are a normal part of the aluminum casting process for
the platens on your press. These are not considered a defect and do not affect the
functionality of the machine in any way.
SHIPPING OR RETURNS
NOTE: Save all of your shipping/packing materials.
DO NOT RISK COSTLY SHIPPING DAMAGE!
SHIP ONLY IN ORIGINAL BOX.
1. Fasten machine to plywood shipping base with bolts provided.
2. Make sure handle is pressed down so that the heat platen will not swing around
during shipment.
3. Place in original box, and put side liner and top liner in place. Fold in aps and
seal the box.
*Additional bottom boards, box and liners may be obtained from your supplier
for a nominal cost.
INSTALLATION
1. Remove tie down straps from press.
2. Lift press and place on cart or counter top.
CAUTION: Heavy lifting can cause injury. We recommend two person lifting
or use of a mechanical aid when handling this press. Remember
to always maintain natural curves of back and bend knees to lift.
3. Plug the cord of the press into a correctly grounded electrical outlet. The correct
voltage is indicated on the identication tag of the press.
4. Remove wrap from handle and platens.
NOTE: Upon receiving your new equipment, some debris or residue may be
present on the aluminum platen(s). Clean the platens per the instructions
provided prior to rst use.
WARNING: Do not use an extension cord to supply power to your press.
5. This machine is designed in accordance with the NSF/ANSI standard for
sanitation to be sealed to the countertop to prevent the harborage of vermin
and the accumulation of dirt and debris. To comply with this standard the
end customer must seal around the perimeter of the base of the machine to
the countertop with a food grade RTV silicone sealant that is certied to the
NSF/ANSI 51 standard such as Dow Corning #732 Multipurpose Sealant.
NOTE: This symbol represents “Hot Surfaces”
2

OPERATION
PRESSING DOUGH
Your pizza dough press is designed for easy use and operation to reliably press
dough balls. Thickness, shape, and size are directly related to your dough ball, its
shape, the temperature of the dough, the recipe of your dough, type of lubricating
food oil, as well as the settings of your machine. You should experiment with the
following for the results you want.
1. Move on/off switch to “on”. Power light should come on.
*Up is “ON” and down is “OFF”
2. Turn heat control knob to your desired temperature. When par baking room
temperature pizza dough, a temperature range of 275°-325°F is recommended.
When pressing either corn or our tortillas, start at 325°F and raise or lower
the temperature until the desired results are achieved.
While machine is heating, the heat light will remain on until it has reached the
set temperature. The heat light will cycle on and off in order to maintain the
desired temperature.
WARNING: Never attempt to press frozen dough. Personal injury and damage
to your machine could result!
3. With the press in the open position, adjust the press to the
desired thickness by turning the thickness control knob located
at the top/rear of the machine. Thickness is reduced by turning
knob clockwise and increased by turning it counterclockwise
as indicated.
Thickness setting should be set so that the heat head will lock down rmly with
your product in place.
NOTE: Adjustments may be required from one product to another and will
vary to achieve the desired result.
CAUTION: Excessive pressure can cause structural damage, voiding
the machine warranty!
WARNING: Make all adjustments while press is open. Adjusting the thickness
while under pressure will result in damage to the press.
4. Lightly lubricate the lower platen with olive oil, food/cooking oil or other food
release lubricant when pressing pizza dough. Place corn tortilla dough balls
between sheets of parchment paper to prevent sticking.
5. Place your preformed dough ball on the lower platen.
• Par Baking Pizza:Add a small amount of your food lubricant to the top of
the dough ball. Do not add our or dust with our.
• Flour Tortillas: Dough should be oiled sufciently in storage trays.
• Corn Tortillas: Place dough balls between sheets of parchment.
6. Pull down the handle all the way, applying pressure, until it stops.
THINNER
THICKER
3

7. After the designated time has elapsed, raise the handle all the way up and
swing the upper platen away from the lower platen.
Pressing time for par baked pizza crust varies depending on percentage
of desired par bake. Begin trials at 45 seconds and increase or decrease
time until desired results are achieved. Separate times will need to be
determined for varying thicknesses and dough ball sizes.
Pressing time for our or corn tortillas is generally 2-3 seconds.
TIP:Dough balls at room temperature gives you the best results.
8. Remove your attened dough and place pizza dough on screen or pan for nal
shaping, edging and adding toppings. Tortillas can be moved to tortilla warmer
or skillet for nishing.
9. Move on/off switch to “OFF” when you are nished using the press for the
day. This will turn power off to the entire machine.
10. Clean press for preparation of next use in accordance with the instructions in
this manual.
WARNING: Before cleaning, performing maintenance or repairs make sure the
machine is turned off and the machine is unplugged.
***This appliance is not waterproof. Never spray or pour water or any other
cleaning solution onto this appliance.***
CLEANING ALUMINUM UNCOATED HEAT PLATEN(S).
1. Unplug the machine and allow it to cool.
2. Open the heat platen for easier access.
3. Dampen a nonmetallic scrubbing sponge with a mild soap or detergent to
remove any excess material from the heat platen(s).
4. Wipe clean with a dry cloth.
CLEANING PTFE COATED PLATEN(S) (OPTIONAL FEATURE).
1. Unplug the machine and allow it to cool.
2. Open the heat platen for easier access.
3. Clean the PTFE coated platen with a mild soap and warm water applied
with a soft cloth or sponge. Do not use steel wool, scrub sponges, kitchen or
oven cleaners or any other kind of abrasive material. This will damage the
coating.
4. Wipe clean with a dry cloth.
CLEANING OUTSIDE SURFACES OF THE MACHINE
Use a mild soap and warm water applied with a soft cloth or sponge. Do not use
steel wool, scrub sponges, kitchen or oven cleaners or other abrasives that will
damage the painted surface.
CLEANING AND MAINTENANCE
OPERATION
4

CLEANING AND MAINTENANCE
LUBRICATION
Your press requires lubrication every 15,000 cycles or every 6 months. Lubri-
cate weekly in a heavy use production environment. Use NSF/NLG12 rated food
grade grease (such as Bel-Ray No-Tox #2 or equivalent). A general purpose
food grade machine oil spray is also acceptable such as CRC03055 lubricant
(available from retailers such as Amazon). Lubricate all moving or hinged points.
CIRCUIT BREAKER RESETTING
Should the circuit breaker trip, simply allow the machine to cool for 2 minutes and
then reset the circuit breaker by pressing the button back in to allow the machine
to come back on. If the circuit breaker continues to trip, have an electrician diag-
nose the cause of the fault.
DOUGH BALL WEIGHTS
PIZZA CRUST SIZE WEIGHT OF THE
DOUGH BALL
TORTILLA
SIZE
WEIGHT OF THE
DOUGH BALL
6” 5-8 oz. 6” 1-1.5 oz.
8” 6-10 oz. 8” 1.5-2.5 oz.
10” 8-12 oz. 10” 2.5-3.25 oz.
12” 16-18 oz. 12” 3.25-3.75 oz.
14” 18-20 oz. 14” 4-4.5 oz.
16” 20-22 oz. 16” 4.5-5 oz.
18” 22-24 oz. .
NOTE: Final Crust size is determined by combination of weight of
dough ball and thickness setting.
DOUGH SHRINKAGE
WAYS OF OVERCOMING THIS PROBLEM:
Get an idea of the following:
1. Recipe
• What is the percentage of water content in the dough?
• What is the percentage of oil content in the dough?
2. Mixing
• Mixing procedure, such as water temperature and mixing speed.
3. Dough Preparation
• What is the time between mixing and pressing?
• How is the dough being stored?
4. Pressing
• What is the temperature of the dough when pressing?
• What is the temperature of the press when pressing?
• How long is the dough being pressed?
5

FAQs
Q: Why won’t my dough press to size?
• Weight of the dough ball -
not enough dough
• Temperature of the dough ball might be cold -
higher temp/longer press
time
• Set to thick -
change thickness setting
Q: When I press my dough it gets sticky? Why?
• Very wet dough -
turn up temperature
• Platens are not clean -
possible our build up
Q: Why won’t my dough press out even?
• Unlevel platens
Q: Why is my dough tearing when I press?
• Usually this is caused by under mixing the dough in the mixer -
mix on
slow speed for a minimum of 10 minutes
• Cold or frozen particles in the dough
Q: What temperature should I be pressing the dough?
• Cold dough could vary from 130ºF - 170ºF
• Warm dough or room temperature dough 100º - 110ºF
• For par baked crusts temperature settings are 275° - 325°F
Q: How long should I be pressing the dough?
• Warm dough 2-7 seconds
• Cold dough 5-10 seconds
Q: Will the heat kill the yeast?
• N0 for normal pressing -
yeast dies at 180ºF for 2-minutes - The tempera-
ture we are pressing could range from 100º-170ºF for a maximum press-
ing time of 10 seconds. This will not affect the yeast in the dough.
• YES if par baking
Q: Is 18” the only size crust I can get with this press?
• No -
The weight of the dough ball and your thick & thin setting will deter-
mine the size of your crust. Different dough ball weights will determine the
size of your crust.
Q: How do I get an edge with the press?
• Press out dough normally -
(2) ways you can get an edge…
a.
After pressing crust, form edge by hand
b.
When saucing crust leave a 1/4” to 1/2” ring from the edge to let your
oven bake the edge naturally for a nice handmade look.
6

FAQs
Q: Why won’t my dough press to size?
• Weight of the dough ball -
not enough dough
• Set to thick -
change thickness setting
• Dirty or unclean platens -
follow cleaning instructions in this manual
Q: Why won’t my dough press out even?
• Dough ball placement -
reposition the dough ball closer to the center of
the platen.
• Unlevel platens
Q: Why is my dough coming apart when I press it?
• Pressing too long with too much heat
• Not enough oil on dough ball
• Build up on platens
Q: What temperature should I be pressing at?
• 275º - 325ºF
Q: How long should I be pressing the dough?
• 2 -3 seconds
Q: Can I press corn tortillas?
• Yes -
for best results, place dough balls between parchment
.
a. Place paper down on the platen
b. Place dough ball(s) on paper
c. Place another sheet of paper on top of dough ball(s)
d. Press
Q: Can I cook the tortillas on the press?
• Yes -
cooking the tortillas on the press can be done in the following man-
ner
a. Set press temperature 275º - 325ºF
b. Press dough ball(s) 2-3 second press
c. Lift handle and leave tortillas on lower platen for 1 - 1:30 min.
d. Turn tortillas over and leave on lower platen for 1 - 1:30 min. on sec-
ond side.
e. Remove
Note: For faster production and a better nished product, we recommend a
two step process using a tortilla press and at grill.
7

WARRANTY
1201 E. 27th Terrace • Pittsburg, KS 66762 • U.S.A.
(620) 231-8568 • Fax: (620) 231-1598
NOTICE
Our system will automatically register the equipment on the date it was shipped. If the
equipment was not purchased directly from HIX, but through a distributor (either domestic
or foreign), please keep a copy of their sales invoice showing the serial number and date it
was sold/shipped to you with this warranty. In this case, we will use the distributor’s invoice
date as the beginning warranty date. STAPLE A COPY OF YOUR RECEIPT TO THIS
WARRANTY and keep in a safe place to provide verication of your warranty should a
problem occur. Thank you.
Please ll in the following information and attach a copy of your receipt for your records.
Date Purchased: _______________________ From:_____________________________
Model #: ______________________________ Serial #:___________________________
This warranty applies to equipment manufactured by the HIX Corporation (HIX), Pitts-
burg, Kansas, U.S.A. HIX warrants to the original purchaser its Dough, Tortilla and Poultry
Presses against defects in workmanship and material, except for wear and tear for a period
of “One Year” from the date of purchase. All dough press carts, compressors, and accesso-
ries are warranted for 90 days from the date of purchase.
In the event of a defect, HIX, at its option, will repair, replace or substitute the defective
item at no cost during this period subject to the limitations of insurance and shipping costs
stated below.
This warranty does not cover normal wear and tear, damages due to accident, misuse/
abuse, alterations or damage due to neglect or lack of proper lubrication or maintenance.
HIX shall not be responsible for repairs or alterations made by any person without the prior
written authorization by HIX. This warranty is the sole and exclusive warranty of HIX and
no person, agent, distributor, or dealer of HIX is authorized to change, amend or modify the
terms set forth herein, in whole or in part.
In the case of a problem with the equipment identied herein, HIX Corporation should
be contacted during regular business hours to discuss the problem and verify an existing
warranty. HIX personnel will assist the customer to correct any problems which can be
corrected through operation or maintenance instructions, simple mechanical adjustments,
or replacement of parts. In the event the problem cannot be corrected by phone, and upon
the issuance of a return authorization by HIX, the equipment shall be returned to HIX or
an authorized service representative. All insurance and shipment/freight costs are solely
the responsibility of the customer, and not that of HIX, and HIX shall not be responsible for
improper handling or damage in transit. HIX customer service personnel may be contacted
for complete return authorization and reconditioning information.
This expressed warranty is given in lieu of any and all other warranties, whether ex-
pressed or implied, including but not limited to those of merchantability and tness for a
particular purpose, and constitutes the only warranty made by HIX Corporation.
In no event shall HIX’s liability for breach of warranty extend beyond the obligation to
repair or replace the nonconforming goods. HIX shall not be liable for any other damages,
either incidental or consequential, or the action as brought in contract, negligence or other-
wise.
This warranty gives you specic legal rights and you may also have other rights which
vary from state to state.
BEFORE warranty repair you MUST get
Prior Authorization: Call 1-800-835-0606
Warranty will be voided otherwise.
©2012 HIX Corp.
8
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