Fritsch - Fritsch Rollfix Pastry brake

Applications & Use Cases

• Producing consistent dough sheets for pastries, croissants, and Danish.
• Laminating dough for puff pastry and other layered baked goods.
• Sheeting various types of doughs, including yeast-leavened and shortcrust.
• Preparing dough for pies, tarts, and other bakery products requiring uniform thickness.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from 100 kg/hr to several hundred kg/hr, depending on dough type and operator efficiency.

Power supply

Units of this type commonly operate on a single-phase (230V) or three-phase (400V) electrical supply, with power consumption typically between 0.75 kW and 2.2 kW.

Dough sheet thickness

Typically adjustable from approximately 0.5 mm to 60 mm, allowing for a wide range of product applications.

Roller width

Commonly found on units of this type, roller widths range from 500 mm to 700 mm, accommodating various dough block sizes.

Footprint

A mobile pastry brake with a 600 mm belt width typically requires a floor space of around 2.5 to 3.5 metres in length when fully extended, and approximately 1 metre in width.

Construction material

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

Safety features

Modern units and those compliant with current regulations typically include safety cages, emergency stop buttons, and interlocked guards.

Frequently Asked Questions

• What is a pastry brake used for?

  A pastry brake, also known as a dough sheeter or laminator, is used to roll out dough to a consistent, uniform thickness and to create layers in dough for products like puff pastry.

• What types of dough can be processed?

• Is this unit suitable for a small bakery?

• How difficult is it to clean and maintain?

• What safety features should I look for?

• Can this machine be moved easily?