What are the benefits of a manual pastry press over an automatic one?

Manual presses offer lower initial cost, simpler operation, and require no power, making them suitable for smaller operations or those with limited utility access. They also provide precise control over each press.

Can this machine be used for different pastry shapes?

This specific unit is designed for rectangle/square shapes. Other shapes would typically require a different pressing plate or a dedicated machine.

Is this unit easy to clean?

Yes, manual pastry presses are generally designed for easy dismantling of food-contact parts, allowing for thorough cleaning to maintain hygiene standards.

What kind of dough thickness can this press handle?

The maximum depth specification indicates the capacity for dough thickness. Buyers should verify the exact maximum depth with the seller for this particular unit to ensure it meets their product requirements.

Does this machine require any special installation?

No, as a manual benchtop unit, it typically requires no special installation beyond placing it on a stable work surface.

New Manual Pastry Press – Rectangle - Dough Handling & Sheeting Accessories, photo 1

New Manual Pastry Press – Rectangle - Dough Handling & Sheeting Accessories, photo 2

New Manual Pastry Press – Rectangle - Dough Handling & Sheeting Accessories

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John Hunt - Manual Pastry Press – Rectangle

Name: Manual Pastry Press – Rectangle
Brand: John Hunt
SKU: 1211
Availability: InStock

Price: Contact seller for price

John Hunt Manual Pastry Press – Rectangle.
Rectangle/ Square/ Steak Slice Pastry.
Standard Size:
Length 5.354″ (136mm)
Width 3.031″ (77mm)
Max Depth 1.142″ (29mm)
Lid Cutter: 7 x 6″ (178 x 152.5mm)
Large Size :
Length 6.102″ (155mm)
Width 3.346″ (85mm)
Max Depth 1.193″ (49mm)
Lid Cutter: 8 x 6.5″ (203 x 165mm)

Pennsylvania, United States

8,794 km away

Stock Number

1211

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Producing consistent pastry bases and lids for pies, tarts, and other baked goods.
Forming dough for savoury items such as steak slices or pasties.
Small to medium-scale bakeries and catering operations requiring uniform pastry products.
Specialty food producers creating bespoke pastry items.

Typical Specifications

Operation: Manual lever operation, requiring no electrical power.
Typical throughput: Dependent on operator speed and product complexity; typically 100-300 pieces per hour for this class of equipment.
Construction material: Commonly food-grade stainless steel or robust coated metals for hygiene and durability.
Footprint: Compact benchtop unit, typically requiring minimal counter space.
Maintenance: Low maintenance, primarily requiring regular cleaning of contact parts.
Suitable dough types: Shortcrust, puff, and other non-sticky pastry doughs.

Frequently Asked Questions

Manual presses offer lower initial cost, simpler operation, and require no power, making them suitable for smaller operations or those with limited utility access. They also provide precise control over each press.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.