A dough pressing system comprising: a support surface configured to support a first surface of each of a plurality of products (104, 108) during a pressing operation, each of the plurality of products associated with a location on the support surface during a pressing operation; a first pressing plate (114, 502) configured to form the plurality of products by applying a first pressure against a second surface of each of the plurality of products during the pressing operation, the second surface being different from the first surface; a skin (118, 300, 506) contacting the first pressing plate, wherein the skin is located between the first pressing plate and the supporting surface, and the skin is releasably attached to the first pressing plate, wherein the skin is held proximate the first pressing plate with vacuum pressure; a seal around the outer edge of the pressing plate and allowing the skin to be releasably attached to the pressing plate by vacuum pressure, characterized in that the dough pressing system further comprises: a plurality of spacers, wherein each of the spacers is located between the skin and the first pressing plate, aligns with a vertical axis of one of the locations on the support surface associated with one of the plurality of products during the pressing operation, and has a thermal conductivity between about 5 to about 5500 W/(m*K); and an inflatable tube, located adjacent to the seal, to cause the seal to move downward and contact the skin. a support surface configured to support a first surface of each of a plurality of products (104, 108) during a pressing operation, each of the plurality of products associated with a location on the support surface during a pressing operation; a first pressing plate (114, 502) configured to form the plurality of products by applying a first pressure against a second surface of each of the plurality of products during the pressing operation, the second surface being different from the first surface; a skin (118, 300, 506) contacting the first pressing plate, wherein the skin is located between the first pressing plate and the supporting surface, and the skin is releasably attached to the first pressing plate, wherein the skin is held proximate the first pressing plate with vacuum pressure; a seal around the outer edge of the pressing plate and allowing the skin to be releasably attached to the pressing plate by vacuum pressure, characterized in that the dough pressing system further comprises: a plurality of spacers, wherein each of the spacers is located between the skin and the first pressing plate, aligns with a vertical axis of one of the locations on the support surface associated with one of the plurality of products during the pressing operation, and has a thermal conductivity between about 5 to about 5500 W/(m*K); and an inflatable tube, located adjacent to the seal, to cause the seal to move downward and contact the skin. a plurality of spacers, wherein each of the spacers is located between the skin and the first pressing plate, aligns with a vertical axis of one of the locations on the support surface associated with one of the plurality of products during the pressing operation, and has a thermal conductivity between about 5 to about 5500 W/(m*K); and an inflatable tube, located adjacent to the seal, to cause the seal to move downward and contact the skin.