A dough sheeter is a bakery machine used to roll and thin dough to uniform thickness.
| Dough Sheeter 520 | |||
| Volt: | 220V/380V | Conveyor size: | 500*2160mm |
| Power: | 0.55kw | Dimension: | 2150*950*1050mm |
| Dough capacity: | 5kg | Folding size: | 930*680*1570mm |
| Thickness range: | 0.5-38mm | Pack.size: | 1030*750*1720mm |
| Roller size: | 520mm | N/G.Weight: | 190/230kg |
| Countertop Model Dough Sheeter 380 | |||
| Volt: | 220V/380V | Conveyor size: | 360*1700mm |
| Power: | 0.55kw | Dimension: | 2100*730*1050mm |
| Dough capacity: | 3kg | Folding size: | 830*680*930mm |
| Thickness range: | 0.5-38mm | Pack.size: | 930*750*1520mm |
| Roller size: | 380mm | N/G.Weight: | 170/190kg |
| Floor dough sheeter 650 | |||
| Power: | 220V/380V | Conveyor size: | 630*2400mm |
| Power: | 0.75kw | Dimension: | 2980*1100*1065mm |
| Dough capacity: | 6kg | Folding size: | 1065*680*1690mm |
| Thickness range: | 0.5-38mm | Pack.size: | 1150*750*1820mm |
| Roller size: | 650mm | N/G.Weight: | 230/280kg |
| Model | Roller width | Roller size range | Dough capacity | Volt | Power | Conveyor size | Size | Weight | |||||
| BM-380B | 380mm | 0.5-38mm | 3kg | 220/380 | 0.55kw | 1700*360mm | 1780*810*640mm | 100kg | |||||
| BM-450B | 450mm | 0.5-38mm | 4kg | 220/380 | 0.55kw | 1700*430mm | 1780*810*640mm | 120kg | |||||
| BM-520B | 520mm | 0.5-38mm | 5kg | 220/380 | 0.55kw | 2160*500mm | 2230*880*640mm | 159kg | |||||
Our sheeters work rapidly for quicker dough processing.
Adjust dough thickness to suit various baking needs.
Wheel adjustment ensures uniform kneading and pressing.
2200W high-quality motor for extended durability and performance.
Why Choose Us
Choose us for your dough sheeter needs because we provide efficient, durable machines for precision and longevity.
Our Services
Customize your dough sheeter to meet specific bakery needs by directly discussing options with the manufacturer.
Choose the range of dough thickness adjustments.
Select from different roller widths for various dough sizes.
Option for different motor capacities based on usage intensity.
Choose from various build materials for longevity and hygiene.
Add safety sensors and guards for enhanced operator protection.
To choose the best dough sheeter directly from a manufacturer, it’s essential to consider several key factors to ensure you select the right equipment for your bakery’s needs. Here’s a consolidated guide:
Choose sheeters from durable materials for longevity and reliability.
Assess dough volume handling, crucial for larger scale operations.
Ensure thickness adjustability for diverse baking product requirements.
Verify durability of rollers and belts for uniform sheeting.
Opt for easy-to-operate, maintenance-friendly automatic sheeters.
Consider quieter machines for a better working environment.
A dough roller, also known as a dough press, is typically a manual or small electric device used in smaller operations to flatten dough into consistent thicknesses. It’s ideal for limited quantities like pizza dough or tortillas. Conversely, a dough sheeter is more suitable for larger operations like bakeries due to its automated, high-volume capabilities, allowing for the preparation of various types of dough, such as pastry and croissant dough, with precise thickness.
Yes, a dough sheeter is worth the investment for high-volume bakeries and restaurants that require consistent thickness and quality in their dough-based products. It saves time, reduces labor, and ensures uniformity, which is difficult to achieve manually​.
A dough sheeter is used to roll out large quantities of dough to a desired thickness uniformly. It’s commonly used for making pastries, pizza bases, bread, and any other items that require a uniformly thin dough.
Whether a pizza dough press or a sheeter is better depends on the specific needs of the operation. A dough press is more suited for simpler, smaller-scale applications like individual pizzas, while a sheeter provides more versatility and uniformity for larger quantities and varied types of dough.
A dough sheeter operates by feeding a ball of dough through rollers that press it into a thin sheet. The thickness can be adjusted according to the requirements. Typically, dough passes through the sheeter multiple times until it reaches the desired thickness, ensuring a uniform structure throughout.
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