Burgess - 3 Roll Sheeter with Conveyor

• Producing uniform sheets of dough or pastry in bakeries.
• Creating flat sheets from various food products for further processing.
• Preparing confectionery bases or fruit leathers.
• Forming thin layers of material in non-food industrial applications.

Typical throughput

Throughput for a 3-roll sheeter with a conveyor of this size typically depends on the product and operator efficiency, but units commonly support continuous processing.

Roller configuration

This unit features a 3-roll configuration, which is common for achieving consistent sheet thickness and gentle product handling.

Conveyor dimensions

The integrated conveyor is specified at 3.5 metres in length and 440mm in width, providing a substantial working area for product handling.

Roller material

The rollers are stated to be mild steel, which is typically suitable for a range of food and non-food applications, offering durability and ease of cleaning.

Footprint considerations

For this class of equipment, the combined sheeter and conveyor unit will require a linear footprint of at least 3.5 metres plus the sheeter head, necessitating adequate space for operation and maintenance.

Power supply

Units of this type commonly operate on a standard industrial three-phase electrical supply, typically 400V, 50Hz, though buyers should confirm specific requirements with the seller.

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

  Routine maintenance typically involves cleaning, lubrication of moving parts, and inspection of belts and rollers for wear. Specific schedules will depend on usage.

• Can this sheeter handle different product consistencies?

• Is the conveyor speed adjustable?

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

• Are spare parts readily available for Burgess 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