Burgess - 3 Roll Sheeter with Conveyor

• Producing uniform sheets of dough for pastries, pies, and other baked goods.
• Creating consistent thickness for various dough types in industrial bakeries.
• Preparing dough for further processing such as cutting, stamping, or moulding.
• Used in the production of flatbreads, crackers, and certain confectionery items.

Typical capacity

Throughput for this class of equipment commonly ranges from 100 kg to 500 kg of dough per hour, depending on dough type and sheet thickness.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with a power draw of 2kW to 5kW.

Roller configuration

A 3-roll sheeter is designed for progressive reduction of dough thickness, offering good control over the final sheet dimensions.

Conveyor belt material

Conveyor belts on such equipment are typically food-grade, often PVC or polyurethane, suitable for direct contact with dough.

Typical footprint

For a unit with a 3.5m conveyor, the overall footprint, including the sheeter head, is typically between 4m and 5m in length and 1m to 1.5m in width.

Dough compatibility

This equipment is generally suitable for a wide range of doughs, from short pastry to yeast-leavened doughs, though very sticky or stiff doughs may require specific adjustments.

• What maintenance is typically required for a 3-roll sheeter?

  Regular cleaning of rollers and conveyors, lubrication of bearings, and inspection of belts and electrical components are standard. Rollers may require periodic re-grinding depending on usage.

• Can the sheet thickness be adjusted?

• Is this type of equipment suitable for gluten-free doughs?

• What are the benefits of a conveyor system with a sheeter?

• Are spare parts readily available for unknown manufacturer equipment?

Sheeters and laminators are valued in bakeries for consistent dough thickness and lamination quality. Buyers typically prioritise machines with reliable roller mechanisms and sturdy construction, as these handle repeated daily use well. Used units often represent good value when purchased from reputable sources. Key considerations include motor condition, roller wear, and whether calibration remains accurate. Well-maintained examples deliver dependable performance for croissant, Danish and pastry production. Mechanical simplicity means experienced operators can manage minor maintenance effectively.

General overview for this equipment type