The Hot Pizza Press Ø330 is the entry point of the heated-press range. Unlike cold rollers (which roll the dough without heat), the hot press presses the dough ball between two heated platens that form and pre-bake the base simultaneously in a few seconds. The result is a semi-cooked pizza base, of exact diameter and regular thickness, ready to be topped and finished in the oven. It is an industrial process, reserved for large-batch production where absolute consistency and maximum cadence take priority over the artisan character of the dough.
Heated press: the leap to semi-industrial production
The hot press fundamentally changes the relationship with shaping. On a cold roller (250 W, €960-1,440), each dough ball passes in 3-5 seconds but stays raw — you top and bake normally. On the Ø330 hot press (4.75 kW, €6,600), the dough ball enters the press, the two heated platens close, and in a few seconds the base is formed and pre-baked. The total cycle (loading + press + unloading) can drop to 8-12 seconds per pizza in the hands of a skilled operator, i.e. a potential of 300-400 bases per hour. No cold roller can reach this cadence.
The Ø330 mm covers the standard individual pizza format (30-33 cm). It is the most widespread format in commercial catering, and it is the entry point of the hot presses — for operators who want to discover the hot process without immediately committing to the large Ø450 or Ø500 formats. The machine weighs 121 kg — it is fixed, not movable — and requires installation on 3-phase 400 V with a dedicated 4.75 kW line.
The 4.75 kW power on 3-phase 400 V serves to keep the heated platens at working temperature (typically 200-250°C depending on the setting) continuously throughout the service. Below this power, the platens lose temperature between two bases and the consistency of the pre-baking drops. The 3-phase 400 V supply provides the stable power delivery needed to maintain this temperature over several consecutive hours.
Which establishment
The Ø330 hot press is the choice of very-high-volume establishments that want to industrialise their individual-pizza production on 3-phase. A pizza-specialist dark kitchen producing 500+ pizzas per day and needing a shaping cadence that cold rollers cannot reach. A franchise restaurant or production hub that standardises its bases for several points of sale — the hot press guarantees an identical base on every cycle.
If you need the large format (45 cm or 50 cm), the Ø450 (€7,920) and Ø500 (€9,240) models cover those needs. If your production does not justify the investment of a hot press (fewer than 200 pizzas per service), the cold range (€960 to €1,440) offers a level of artisan quality at a far lower cost. The hot press is only profitable from a production volume that amortises the price gap with the cold range over 1-2 years.
Technical specifications
| Type | Hot pizza press, heated platens |
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| Pizza diameter | Ø 330 mm |
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| Power | 4.75 kW |
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| Power supply | 3-phase 400 V |
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| Dimensions (W × D × H) | 470 × 830 × 660 mm |
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| Weight | 121 kg |
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Hot press range comparison
| Model | Ø pizza | Power | Weight |
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| Hot Ø330 | 330 mm | 4.75 kW | 121 kg |
| Hot Ø450 | 450 mm | 6.10 kW | 172 kg |
| Hot Ø500 | 500 mm | 6.10 kW | 172 kg |
What restaurant owners ask
- Does the pre-baking by the hot press change the taste of the pizza?
- Yes — this is the main point of debate between supporters of the cold (artisan) and hot (industrial) processes. The hot press quickly cooks the surface of the base, which creates a light crust and stops the dough fermentation at that stage. The final result (after full baking in the oven) has a different texture from a cold-shaped base baked directly: the pre-baked base tends to be more neutral, more standardised, less "alive" in the mouth. For very-high-volume fast catering where consistency takes priority over expressing the dough flavour, this process is widely accepted. For a pizzeria that showcases the quality of its dough and its fermentation, the cold process is more suitable.
- Does the Ø330 hot press need a special electrical installation?
- Yes — the Ø330 hot press requires a 3-phase 400 V supply with a dedicated 4.75 kW line (about 7 A per phase). If your kitchen is entirely single-phase 230 V, this machine cannot be used without electrical work to install a three-phase line. The press must be installed near a 3-phase panel with a dedicated breaker. This is a point to validate with your electrician before purchase — or to anticipate when fitting out the kitchen if you are planning intensive production.
Delivery — PRESS33 hot pizza press Ø330 mm, 4.75 kW. Weight 121 kg — delivery and installation to be planned. 3-phase 400 V connection required. Write via the contact form for lead times.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery and installation to be planned with our logistics team (heavy 3-phase equipment).
