Fritsch Rollfix Pastry brake

• 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 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.

• 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?

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