Automatic Tortilla Press with Griddle, Bench Top

Overview

From dough ball to cooked flatbread

The operator places dough balls on the feed. The machine presses each one between heated plates into a flat disc, then moves it onto a griddle where it is baked. The press and the griddle sit in one compact frame, so you do not need a separate press and oven line for modest volumes.

Size range

The machine handles discs from 10 to 27 cm in diameter, which covers small taco tortillas through to large wraps. Changing size means adjusting the press and the dough ball weight; we send you instructions with the machine.

Output

Nominal output reaches about 1,050 pieces per hour. The actual rate depends on your dough recipe, thickness, griddle temperature and the size of the disc. We recommend a trial with your own dough, and we can help you find the settings. Bigger discs bake slower, so output will be lower for those.

Power

The motor is rated 1/4 hp and the unit runs on 110 or 220 V at 60 Hz. A 50 Hz or different-voltage grid can be handled by building the unit to suit.

Where it is used

Restaurants, central kitchens and small tortilla shops. It does not replace a high-volume tortilla line, but it removes most of the hand labor from a small operation.

Cleaning and materials

Pressing plates and griddle surfaces are treated as wear parts and can be replaced.

Choosing a configuration

• Voltage and frequency
• Disc diameter range for your products
• Dough type: corn, wheat or other

Training and trial

We send a short setup sheet for plate temperature, dough ball weight and press time. If you share a sample of your dough or recipe before the order, our engineers can suggest a starting point for the first trial run.

When a bench-top press is the right size

A bench-top tortilla press with griddle is for a shop, a small bakery or a restaurant kitchen that wants consistent round tortillas without a full line. The 10 to 27 cm diameter range covers small taco tortillas up to large wraps, and the 110/220 V supply lets it run from ordinary sockets.

Compared with our flatbread production line, this machine needs no oven hall, no gas line and no floor plan. It does need a dough preparation step: a mixer, a rest period and a way to divide balls of even weight. The press cannot correct uneven dough, so ball weight decides how round and thick the finished piece is.

If your target is a few hundred to about a thousand pieces per hour, this machine is sensible. Above that, or if you want several bread types, a modular line is the better investment. Daily volume and product mix decide where the break-even point sits.