Rollmatic - Bench Dough Sheeter

Applications & Use Cases

• Producing uniform dough sheets for pastries, croissants, and tarts in small to medium-sized bakeries.
• Creating consistent thickness for pizza bases and flatbreads in pizzerias and catering kitchens.
• Preparing delicate doughs for specialist items such as strudel or filo in artisan food production.
• Sheeting various types of dough, including yeast-leavened, shortcrust, and puff pastry.

Typical Specifications

Typical capacity

Suitable for processing dough batches of up to 5-10 kg, depending on dough type and desired thickness.

Power supply

Commonly single-phase, typically 230V, making it suitable for standard UK electrical outlets.

Working width

For this class of equipment, working widths commonly range from 500mm to 650mm.

Footprint (bench-top)

When in operation, a bench-top unit typically requires a surface area of approximately 1000mm x 800mm, with tables extended.

Roller gap adjustment

Units of this type typically offer a roller gap adjustment range from 0.5mm to 30mm for varied dough thicknesses.

Construction material

Often features a robust frame, with food-contact parts and guards commonly made from stainless steel for hygiene and durability.

Frequently Asked Questions

• What are the benefits of a bench dough sheeter over a floor-standing model?

  Bench models are ideal for operations with limited floor space, offering a compact footprint. They are often more cost-effective and can be easily integrated into existing workbenches.

• Is the variable speed belt feature important?

• How easy is it to clean this type of equipment?

• What safety features should I expect?

• Can this sheeter handle different types of dough?