The Somerset SEP-760 Automated Dough Press is a commercial-grade pizza dough press engineered for high-efficiency foodservice operations. This all-electric model features heated upper and lower platens, enabling precise temperature control for versatile dough processing. Designed for medium-volume environments, it produces between 300 to 500 pieces per hour, making it well-suited for bustling restaurants, pizza shops, and bakery kitchens seeking consistent, uniform dough sheets. Its advanced automation, combined with manual operation options, optimizes workflow while maintaining high hygiene standards and easy maintenance. With a compact footprint and robust construction, it integrates seamlessly into fast-paced food manufacturing settings.
Top Somerset SEP-760 Features
The Somerset SEP-760 Dough Press offers precise automation for consistent dough thickness, combining heated platens with dual operational modes for flexible production. Its durable stainless steel construction ensures longevity under frequent use, while user-friendly controls simplify setup and cleaning. Ideal for mid-volume bakeries and pizzeria kitchens, it maximizes throughput with minimal manual intervention and includes ECO mode for energy savings, supporting efficient workflow in commercial foodservice environments.
- Automated dough pressing at 300-500 pcs/hr for high throughput
- Heated upper and lower platens enhance dough consistency
- All stainless steel construction ensures durability and sanitation
- Adjustable thickness for precise dough portioning
- Auto and manual operation options streamline workflow
Designed for bakery and pizza production, suitable for high-capacity commercial kitchens.
Somerset SEP-760 Technical Specs
The Somerset SEP-760 operates on 220V electric power with a three-phase configuration, consuming approximately 1.5 kW during continuous operation. It features heated upper and lower platens made from stainless steel, facilitating even heat distribution for consistent dough pressing. The unit weighs 220 lbs and measures 32.13 inches in width, 33.5 inches in depth, and 26.75 inches in height, fitting efficiently into various commercial kitchen layouts. Its self-contained cooling system employs air cooling, and the product is constructed with food-safe materials that support regular cleaning. The SEP-760 is certified with CE, UL, cETLus, and NSF, ensuring compliance with safety and sanitation standards, ideal for use in bakery and pizzeria facilities aiming for reliable dough preparation.
- Electrical Requirements: 220V, 3-phase, 1.5 kW
- Cooling Method: Air-cooled system
- Production Capacity: 300-500 dough pieces per hour
- Construction & Finish: Stainless steel for durability and sanitation
- Dimensions: 32.13" W x 33.5" D x 26.75" H
- Weight: 220 lbs for stable operation
- Operating Range: Suitable for standard commercial bakery environments
- Food Safety: Made from food-grade, sanitizable materials supporting hygienic operation
- Electrical Compatibility: Designed for 220V three-phase commercial power systems
- Installation Clearance: Require adequate airflow and workspace for maintenance
- Drainage & Ventilation: Ensure proper ventilation around the air-cooled cooling system
- Cleaning Routine: Accessible platens and stainless steel surfaces simplify sanitation
- Space Integration: Compact footprint supports placement beside other kitchen equipment
- Power Supply: Dedicated electrical hookup required for optimal operation
What is a commercial pizza dough press?
A commercial pizza dough press is a foodservice equipment designed to efficiently shape and portion dough into precise sheets or rounds for baking. Installed primarily in bakery and pizzeria kitchens, it offers automated and manual modes to achieve uniform dough thickness while maintaining hygienic standards. The Somerset SEP-760, with its heated platens and high throughput of 300-500 pieces per hour, is tailored for mid-volume production environments, supporting consistent product quality and workflow optimization for busy foodservice establishments focused on high-quality, rapid dough preparation.
Top Pizza Dough Press for Foodservice Operations
Designed for medium-volume bakery and pizzeria kitchens, the Somerset SEP-760 dough press combines durable stainless steel construction with precise heating technology, enabling consistent dough sheets for bakery and restaurant applications. Its automated operation and adjustable thickness support efficient workflow in busy commercial environments, making it ideal for foodservice settings requiring reliable and uniform dough processing.
- Automatic operation for steady throughput in commercial kitchens
- Built with corrosion-resistant stainless steel for durability
- Optimized for medium-volume dough production tasks
- Supports flexible operation modes to suit workflow needs
- Compact design suits installation in limited space foodservice areas
Why Choose Somerset SEP-760?
Compared to similar dough presses, the Somerset SEP-760 offers a robust stainless steel build, combined with heated platens for superior dough consistency. Its versatile automation and manual options enhance operational efficiency, while the energy-efficient ECO mode reduces power consumption. Unlike models with limited capacity or non-certified components, the SEP-760 ensures reliable, high-quality dough pressing suitable for demanding foodservice environments.
- Self-contained heating system supports consistent dough pressing
- Built for mid-volume bakery and pizzeria applications
- Designed with food-safe, easy-to-clean materials
- Compact footprint fits into diverse kitchen layouts
- Energy-efficient features support operational cost control
