Our best-selling Cuppone heated press is a huge time saver when pressing out dough balls. This patented machine is a huge time-saver for any operation dealing with large quantities of dough and has become a must have machine for a range of operations across the UK who are looking to produce perfectly uniformed bases across a number of locations. Our easy to operate machine can press up to 400 balls per hour and increases production on a large scale.
Originally created to produce uniformed pizza bases, our Cuppone heated press is now used in a diverse range of establishments for a whole host of different products from chapattis to tortillas, it can even be found in sweet centres around the UK! We strongly suggest coming in and trialling this piece of kit alongside our team to see how it can transform your operation.
• Heated plates
• Improves productivity, up to 400 presses per hour
• Creates perfectly uniformed bases every time
• Save money on skilled labour
• Reduces cooking time
• Suitable for a range of products including chapatis, sweet centres and flatbreads
• 2 years parts & 1 years labour warranty
• Made in Italy
At LLK, our service and repair team is always on hand to advise and support you with the ongoing maintenance of your equipment. While our machines are built to the highest standards, we know the occasional hiccup can happen. Luckily, most issues can be diagnosed over the phone, saving you time and keeping your operation running. The user manuals that come with our equipment are packed with helpful info—especially when it comes to general maintenance. Be sure to check them out! You can download the manual by clicking below. If you're looking for a spares diagram instead, just click here.
At LLK, we’re more than just suppliers—we’re your partners in pizza. From expert advice and training to ongoing support, we’re here to help you succeed. Check out our helpful how-to videos on our YouTube channel for tips on using and maintaining your equipment. And if you ever need extra help, our team is always just a phone call away!
First and foremost, consistency! We would also recommend it into low skilled kitchens and high output sites to speed up production and deskill the operation whilst maintaining consistency.
Up to 65% hydration.
Yes, but we would recommend testing in our demo kitchen first, as everyone's dough is different!
No! The heat simply seals the gluten to maintain the shape.