Raumer - Continuous Dough Sheeter

Applications & Use Cases

• Producing uniform sheets of dough for pastries, pies, and other baked goods.
• Creating thin, consistent layers for products like croissants, puff pastry, and flatbreads.
• Preparing dough for further processing such as cutting, stamping, or moulding.
• Used in high-volume bakeries and food manufacturing facilities for continuous production.

Typical Specifications

Typical capacity

Throughput can range from hundreds of kilograms to several tonnes of dough per hour, depending on belt width and speed.

Power supply

Commonly requires a 3-phase industrial power supply, typically 400V, 50Hz.

Dough width

Working widths for this class of equipment typically vary from 600mm to 1600mm.

Dough thickness adjustment

Units commonly feature adjustable rollers to achieve dough thicknesses from approximately 0.5mm to 30mm.

Construction material

Typically constructed from food-grade stainless steel for hygiene and durability.

Footprint

Continuous sheeters can be substantial, often requiring several metres in length, depending on the number of sheeting stages.

Control system

Modern units commonly feature PLC control with HMI for precise speed and thickness management.

Frequently Asked Questions

• What types of dough can a continuous dough sheeter process?

  These machines are versatile and can handle a wide range of doughs, including yeast-leavened doughs, shortcrust, puff pastry, and laminated doughs, provided the dough consistency is suitable for sheeting.

• How does a continuous dough sheeter differ from a reversible dough sheeter?

• What maintenance is typically required for this equipment?

• Are spare parts readily available for continuous dough sheeters?

• Can this equipment be integrated into an existing production line?