Rondo - 3 Roll Sheeter On C Frame

Applications & Use Cases

• Producing consistent dough sheets for pastries, croissants, and Danish.
• Creating thin, uniform layers of dough for pie crusts and tarts.
• Sheeting various dough types for crackers and biscuits.
• Preparing dough for pizza bases and flatbreads.

Typical Specifications

Typical capacity

Throughput for this class of equipment typically ranges from 100 kg/hr to 500 kg/hr, depending on dough type and desired sheet thickness.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with power consumption varying by motor size.

Roller configuration

A 3-roll sheeter typically features three sequentially arranged rollers to achieve precise dough reduction and uniform sheeting.

Construction material

Components in contact with food are commonly made from food-grade stainless steel for hygiene and durability.

Footprint

The C-frame design typically offers a more compact footprint compared to full-frame models, suitable for smaller production areas.

Dough compatibility

This equipment is generally suitable for a wide range of dough consistencies, from soft pastry doughs to stiffer bread doughs.

Frequently Asked Questions

• What are the advantages of a 3-roll sheeter over a 2-roll model?

  A 3-roll sheeter typically offers more gradual and consistent dough reduction, leading to less stress on the dough and a more uniform sheet quality, particularly beneficial for delicate doughs.

• What is a 'C-frame' design?

• Can this sheeter handle different types of dough?

• What maintenance is typically required for a dough sheeter?

• Is this type of equipment suitable for continuous production?