2,950Current price is: 2,950. 
2,900Current price is: 2,900. 
Apex Pro X1 Hydraulic Automatic Dough Press – used
Original price was: 9,000.6,350Current price is: 6,350. * VAT will be applied at checkout
- Power: 240V, 1500W, 12.5Amp, 1Ph
- Dimension: 490 x 610 x 630 mm
- Brand: Pro Luxe
- Origin: USA
Description
Manufactured in the United States by Proluxe, the pre-owned Apex Pro X1 Hydraulic Automatic Dough Press features a heavy-duty steel frame and high-grade cast aluminum platens built for intensive daily pizza and flatbread forming. This premium standalone automated press is engineered to withstand the unrelenting everyday demands of fast-casual pizzerias, high-volume bakeries, central catering operations, and commercial hot lines looking to eliminate time-consuming manual hand-tossing routines.
Delivering outstanding operational efficiency, the unit runs on a standard 220-240V single-phase electrical supply drawing a 1.5 kW power load. Unlike traditional pneumatic systems that rely on loud external air compressors, the Apex Pro X1 integrates a powerful built-in hydraulic pump that delivers smooth, even downward pressure. This system coordinates a heated upper platen reaching up to 232°C (450°F), sealing the outer layer of the dough in as little as 6 seconds to relax the gluten structure, increase final bake rise, and maximize production consistency without thermal drops.
Measuring 49.0 centimeters wide by 61.0 centimeters deep and 63.0 centimeters high, this robust 76.0-kilogram countertop machine occupies a highly optimized physical footprint on the prep line. The flat platen design provides the absolute freedom to form variable pizza crust sizes ranging from 8 inches up to 18 inches in diameter simply by altering the dough ball weight. An intuitive digital control face integrates a programmable timer, an automatic output counter, and a precise dial-in thickness control lever, providing complete operational convenience for your kitchen crews.
Built for heavy, multi-batch daily runtime, this dependable hydraulic press brings exceptional structural reliability and excellent long-term asset value to professional foodservice kitchens. It features a signature nonstick ceramic or polished aluminum coating to prevent sticky dough from tearing, streamlining cleaning intervals. Fully inspected and pressure-calibrated by professional technical teams to guarantee flawless element heating and silent hydraulic activation, it effectively prevents back-of-house production bottlenecks and allows operators to scale high-yield menus smoothly.
1. What primary electrical utility requirements does the Apex Pro X1 require? A: This commercial dough press operates on a standard 220-240V single-phase electrical supply at 50/60Hz and draws a total power load of 1500 watts (1.5 kW). It connects smoothly to regular commercial lines, eliminating the need for specialized multi-phase high-amperage wiring modifications.
2. Does this automatic hydraulic press require an external air compressor? A: No, it does not. Unlike traditional automated dough presses that depend on a noisy, separate external air compressor line, the Apex Pro X1 features an integrated, internal heavy-duty hydraulic pump system that operates quietly and efficiently directly beneath the cabinet chassis.
3. What range of pizza crust sizes and outputs can this machine produce? A: The flat platen configuration accommodates extreme layout flexibility, allowing kitchen crews to press uniform crust sizes anywhere from 8 inches up to 18 inches in diameter. Driven by an automated dual-button system, it handles high-volume runtime by forming over 250 pies per hour.
4. What are the exact physical dimensions and counter weight specifications? A: The machine features a compact tabletop architecture measuring 49.0 centimeters wide, 61.0 centimeters deep, and 63.0 centimeters high, with a solid net weight of approximately 76.0 kilograms. It must be positioned on a level, heavy-duty stainless steel work table or dedicated utility cart.
5. How does the heated upper platen affect dough elasticity and snap-back? A: The upper cast-aluminum platen reaches a maximum controlled temperature of 232°C (450°F). Applying targeted heat for 2 to 6 seconds instantly activates the yeast, relaxes gluten surface tension, and stops the dough from snapping back or shrinking, ensuring an airier crust rise in the oven.
6. How reliable is this pre-owned hydraulic dough press for an active pizzeria? A: Proluxe builds its automated lines to structural industrial standards, making them a globally trusted asset. This used unit has been fully disassembled, deeply cleaned, and pressure-calibrated by our technical team to guarantee perfect platen alignment, steady thermostatic element responses, and an enduring asset lifespan.
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