Burgess Three Roll Sheeter

Applications & Use Cases

• Producing uniform dough sheets for pastries, pies, and other baked goods.
• Sheeting various types of dough, including shortcrust, puff, and yeast-based doughs.
• Creating consistent thickness for products requiring precise dough dimensions.
• Preparing dough for further processing such as cutting, stamping, or moulding.

Typical Specifications

Typical capacity

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

Power supply

Units of this type typically operate on a 3-phase electrical supply, commonly 400V, 50Hz, requiring a dedicated industrial connection.

Roller configuration

A three-roll sheeter, as described, typically features two fluted rollers for initial dough reduction and one smooth roller for final sheeting and finish.

Roller width

The 450mm roller width on this unit indicates suitability for medium-scale production, accommodating dough pieces up to this width.

Construction material

Stainless steel construction is standard for food processing equipment, ensuring hygiene, durability, and ease of cleaning.

Mobility

Being on a mobile frame allows for flexible placement within a production facility and simplifies cleaning access.

Frequently Asked Questions

• What is the primary benefit of a three-roll sheeter over a two-roll model?

  A three-roll sheeter offers more progressive dough reduction, which can be gentler on the dough structure and result in a more uniform sheet with less stress.

• Can this sheeter handle different types of dough?

• What maintenance is typically required for a sheeter of this kind?

• Are spare parts readily available for a Burgess sheeter?

• What safety features are commonly found on industrial sheeters?