Somerset SEP-760 300-500 Pcs/Hr Automated Pizza Dough Press, 18 In. Capacity, Heated Top and Bottom Platens, Auto or Manual Mode

A commercial pizza dough press flattens dough balls into round pizza crusts using heated upper and lower platens. Pizzerias, restaurants, hotels, prepared-food counters, and pizza commissaries use them to replace hand stretching and rolling pin work, delivering uniform crust shape and thickness at production speeds hand-tossing cannot match. The same equipment is also called a commercial pizza press, pizza dough press machine, heated pizza press, or pizza forming press.

The right commercial pizza dough press depends on three things: pizza diameter, manual versus automatic operation, and whether you want a heated press or a cold-roll dough spinner. Manual heated presses suit single-operator shops pressing one crust at a time. Automatic presses run motorized cycles and produce 150 to 800 pizzas per hour depending on crust diameter. Dough spinners use a patented cold-roll mechanism that preserves dough air content and is favored by pizzaiolo-style pizzerias. Catalog units cover crust diameters from 12.5 to 20 inches.

Every commercial pizza dough press in this collection is built for daily commercial use. Catalog units include heated upper platens up to 200°F, digital temperature displays, adjustable thickness controls, interchangeable forming dies for raised-edge or flat-edge crusts, and stainless steel construction. Common configurations, buying guidance, and frequent buyer questions follow below.

Common Types and Configurations

• Manual heated pizza dough press: Hand-operated lever press with a heated upper platen. Operator places a dough ball on the lower platen and pulls the lever down. Catalog units run up to 18 inch round platens at 120V single-phase. Suited to single-operator pizzerias.
• Automatic pizza dough press: Motorized electromechanical press with heated plates. No hydraulics or air compressor required. Catalog units run 12.5 to 20 inch diameters with adjustable thickness and produce up to 400 to 800 pizzas per hour depending on crust size.
• Heated platens up to 200°F: Top platen heats the dough during the press cycle. Activates yeast, prevents shrink-back, keeps dough from sticking, and lets cold dough press straight from the cooler.
• Pizza dough spinner: Cold-roll mechanism that uses rolling discs to shape dough without heating it. Patented micro rolling cold system preserves dough air content and texture. Catalog units run 15.75 to 20 inch diameters at 180 pies per hour.
• Dual-use pizza and tortilla press: Heated dough press designed for both pizza dough rounds and tortillas. The same machine doubles between Italian and Mexican menu programs. Catalog units cover 4 to 13 inch diameters.
• Interchangeable forming dies: Top-of-line pizza presses accept different forming dies to produce raised-edge crusts, flat-edge crusts, or alternative shapes from a single base unit. Eliminates hand trimming and trim scrap.
• Digital temperature display and adjustable thickness: Programmable controls show platen temperature in real time and let operators dial in crust thickness for thin, thick, or Neapolitan styles.

What to Look at Before You Buy

• Pizza diameter: Match the press platen to the pizza size you serve. Personal pizza and individual pies suit a 12 to 14 inch unit. Standard restaurant pizza needs 16 to 18 inch. Large family or commissary pies need a 20 inch unit. Catalog presses cover 12.5 inches through 20 inches.
• Manual vs automatic: Manual presses cost less and suit shops pressing under 100 pies per shift. Automatic presses run motorized cycles for consistent thickness and produce 150 to 800 pizzas per hour depending on crust size. Choose automatic for high-volume pizzerias and commissaries.
• Press vs spinner vs sheeter: A pizza press uses heated platens to compress dough flat in 2 to 8 seconds. A pizza dough spinner uses cold rolling discs to roll dough without heat, preserving air content for pizzaiolo-style crusts. A dough sheeter rolls dough into long sheets the operator then cuts. Match the equipment to the dough style you make.
• Heated vs cold: Heated presses speed dough flow during pressing, let cold dough press straight from the cooler, and partly cook the crust to prevent shrink-back. Cold spinners preserve dough air content and produce a softer, airy crust closer to traditional hand-stretched pizza.
• Throughput: Catalog throughput ranges 150 to 200 pies per hour at 9 to 18 inch diameters, 300 to 400 per hour at 7 to 9 inch, up to 800 per hour at 6 inches or smaller, and 400 per hour on the dedicated automatic press series.
• Drive system: Electromechanical drive on the catalog automatic presses eliminates hydraulics and air compressor requirements. Simpler service, less maintenance, no air line plumbing needed.
• Dual-use option: Three catalog units double as both pizza dough press and tortilla press. Useful for restaurants serving both Italian and Mexican menus from the same kitchen, or for operators who want one machine instead of two.
• Voltage and footprint: Smaller units run on 120V single-phase. Larger automatic units run on 220V or 240V single-phase. Confirm electrical service and counter space before ordering.

Frequently Asked Questions

What is a commercial pizza dough press used for?

A commercial pizza dough press flattens dough balls into round pizza crusts at production speeds. The dough goes between heated upper and lower platens; the operator pulls a lever or presses a start button, and the platens compress the dough into a uniform round crust in 2 to 8 seconds. Pizzerias use them to replace hand stretching, which is slow, inconsistent across staff, and physically demanding during peak service. Restaurants, hotels, prepared-food counters, and pizza commissaries use them to deliver consistent crust size, shape, and thickness across hundreds of pizzas per shift.

What is the difference between a pizza dough press, a pizza dough spinner, and a dough sheeter?

A pizza dough press uses heated upper and lower platens to compress a dough ball flat in 2 to 8 seconds. Heat helps the dough flow and prevents shrink-back. A pizza dough spinner uses cold rolling discs to roll the dough without heating it; the patented micro rolling cold system preserves the dough's air content for a softer, airier crust closer to traditional hand-stretched pizza. A dough sheeter rolls dough into long sheets between rollers, and the operator cuts the sheet into individual pizza crusts. Presses suit production volume; spinners suit pizzaiolo-style craft pizzerias; sheeters suit operations that also use the sheeted dough for other products.

What size commercial pizza dough press do I need?

Match press platen size to peak pizza diameter and shift volume. Personal-pizza and slice operations producing 12 to 14 inch pies suit a 12.5 to 14 inch automatic press at 300 to 400 pizzas per hour. Standard restaurant pizzerias serving 16 to 18 inch pies need a 16 to 18 inch press at 150 to 200 pizzas per hour. Large-format pizzerias and commissaries serving 20 inch pies need the largest catalog press. Shops running both small slice pizzas and full-size pies should look at units that handle up to 800 pizzas per hour at small diameters. Match electrical service to the unit: 120V for smaller presses, 220V or 240V for larger automatic units.

Related Categories

• Pizza Ovens
• Pizza Prep Tables
• Tortilla Dough Presses
• Spiral Dough Mixers

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