- Operation – The Room temperature Cold pressing of the pizza base forms a base as thin as desired in the center and a thicker outer crust retaining precious gas micro-bubbles, that form during the leavening, inside the dough.
- Plates – Manually operated upper plate, which transmits a continuous series of pressure waves and rotating pulsations to the dough, through its special antii-stick membrane.
- Pizza diameter – Will press a pizza from 280 – 350mm diameter
- Pizza base output – upto 180 per hour
- Storage base – Stainless steel base unit with 6 ambient storage drawers for dough balls
- Construction – Aluminium alloy cast iron structure with food-grade materials to areas in touch with the dough for the press
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