The Hot Pizza Press Ø500 is the absolute reference model of the heated-press range — the maximum available diameter (50 cm) on a hot 3-phase 400 V machine of 6.10 kW. It is the equipment of very-high-volume production hubs and collective-catering establishments that produce pizza bases in large series and need the largest possible format to cover all production needs. At €9,240, i.e. €1,320 more than the Ø450 model (€7,920), the Ø500 addresses a specifically industrial use — the same heated-press technology as the Ø450, pushed to the maximum diameter of the range.
Ø500: the maximum format in a heated press
50 cm diameter is the largest format available in this hot-press range. It covers all commercial pizza formats: from the individual pizza (30 cm, under-using the diameter) to large family pizzas (45-50 cm), through every intermediate format. For a production hub that supplies different client types with varied order formats, a single Ø500 model removes the need for several machines of different diameters — provided the production volume justifies the investment.
The 6.10 kW power is the same as on the Ø450 model — it is sufficient for the Ø500 because, although the platen surface is larger, the initial temperature rise is offset by a slightly longer cycle time. On 3-phase 400 V, the 6.10 kW are distributed evenly over the three phases (about 9 A per phase under full load), which ensures operating stability over a long service. The working temperature of the platens must be kept constant to guarantee uniform pre-baking over the whole disc surface — temperature variations translate directly into texture variations on the final base.
The footprint of the machine (660×750×860 mm for 172 kg) is slightly larger than the Ø450 in width (660 vs 650 mm) and height (860 vs 830 mm), at identical depth (750 mm). The machine is fixed — to be installed once and for all in the kitchen, with clear access on both sides for loading/unloading the dough balls and for the regular cleaning of the heated platens.
Which establishment
The Ø500 hot press is the equipment of very-large-scale pizza production operators. An industrial or semi-industrial pizza production hub supplying fast catering, grocery stores or large retail — the Ø500 maximises cadence and format flexibility. A collective-catering operator (hospitals, canteens, stadiums) producing pizzas in series for 500-1,000 portions per service — the large diameter lets you work with formats suited to collective needs (pizzas cut into portions, non-standard formats).
If your standard pizza format is below 45 cm, the Ø450 model (€7,920, -€1,320) is sufficient and cheaper. If your production volume does not justify the hot presses, the cold range (€960 to €1,440) remains the reference for artisan production at a moderate cadence. The Ø500 hot press is an investment reasoned in daily base volume and amortisation period — to discuss with our sales team for the profitability analysis.
Technical specifications
| Type | Hot pizza press, heated platens |
|---|
| Pizza diameter | Ø 500 mm |
|---|
| Power | 6.10 kW |
|---|
| Power supply | 3-phase 400 V |
|---|
| Dimensions (W × D × H) | 660 × 750 × 860 mm |
|---|
| Weight | 172 kg |
|---|
Hot press range — summary
| Model | Ø pizza | Power | Weight |
|---|
| 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
- What is the practical difference between the Ø450 (€7,920) and the Ø500 (€9,240) for a dark kitchen?
- The difference is solely the maximum diameter of the formed base: 45 cm vs 50 cm. In terms of cadence, power and technology, the two models are identical. If your largest pizza bases are 44 cm or less, the Ø450 model is sufficient and you save €1,320. If you have 46-50 cm formats in your catalogue, the Ø500 is needed. In a dark kitchen, the most common formats are 30-33 cm and 40 cm — the Ø500 is oversized for most standard dark kitchens, but becomes relevant for operators supplying collective catering with non-standard formats.
- Does the Ø500 hot press require a dedicated operator throughout the production session?
- In intensive production (maximum-cadence target), yes — an operator dedicated to loading the dough balls and unloading the bases is needed to fully exploit the fast cycle of the press. In moderate-pace production, one operator can manage the press alongside other preparation tasks, loading a dough ball and using the heating cycle to prepare the next one. The machine itself is automatic (programmed close/open cycle) — the operator does not need to intervene manually during the press cycle, only for loading and unloading.
Delivery — PRESS50 hot pizza press Ø500 mm, 6.10 kW. Weight 172 kg — delivery and installation to be planned with our logistics team. 3-phase 400 V connection required. Write via the contact form for lead times and the profitability analysis.
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).
