Rondo - Floor Standing Dough Sheeter

Applications & Use Cases

• Producing uniform dough sheets for pastries, croissants, and other laminated dough products.
• Preparing dough for pizza bases, flatbreads, and certain types of biscuits.
• Used in bakeries, patisseries, hotels, and food manufacturing facilities.
• Creating consistent dough thickness for various baked goods, improving product quality and standardisation.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from several kilograms to tens of kilograms of dough per hour, depending on the operator and product.

Power supply

Floor standing dough sheeters commonly operate on single-phase (240V) or three-phase (400V) electrical supplies, with power ratings typically between 0.75 kW and 2.2 kW.

Roller width

Units of this type commonly feature roller widths ranging from 500mm to 700mm, accommodating various dough piece sizes.

Dough thickness adjustment

Typically offers precise adjustment of dough thickness, often from less than 1mm up to 30-40mm.

Footprint

A floor standing unit commonly requires a footprint of approximately 2500mm to 3500mm in length (with tables extended) and 1000mm to 1200mm in width.

Construction materials

Frames are typically constructed from painted steel, with dough contact parts often made from stainless steel or food-grade polymers.

Safety features

Commonly includes safety guards, emergency stop buttons, and interlocks to protect operators.

Frequently Asked Questions

• What maintenance is typically required for a used dough sheeter?

  Regular cleaning of rollers and belts, lubrication of moving parts, and inspection of electrical components are typically required. Belts and scrapers may need periodic replacement.

• Can this type of sheeter handle all types of dough?

• What are the typical space requirements for a floor standing model?

• Are spare parts generally available for older or unknown manufacturer models?

• What should I check when inspecting a used dough sheeter?