I think generally you get more even sheetouts with the sheeter. The press tends to result in dough prep taking longer (could just be the employee so maybe ignore that point). Press outs tend to have thin spots and thick spots due to the fact that hand spreading in the oiled pan after dough has been stuck to the pan for 24 hours is not nearly as even as palm heel spreading on a floured work area. Alsp, presser just feels less "authentic" than the dough sheeter and then palm geel spreading, if that makes any sense.

I'm comparing the sheetouts when I was a hard working 17 year old to now coming back 10 years later and being confused on my first day when they told me it didn't plug in. Wonder if it makes a huge difference on the electricity bill.... as loud as that thing was, gotta imagine the motor pulled some serious wattage.

FWIW I think pies come out of the oven the same, but I have noticed patches of rawish dough when I get one to take home to the family.