Tekno Stamap - LAM507B Bench Dough Sheeter

Applications & Use Cases

• Producing consistent dough sheets for pastries, croissants, and tarts in bakeries.
• Sheeting dough for pizza bases and flatbreads in small to medium-sized food establishments.
• Creating uniform dough thickness for specialist confectionery items.
• Preparing dough for pasta and noodle production in artisanal settings.

Typical Specifications

Typical capacity

Benchtop dough sheeters of this class are typically suited for small to medium batch production, processing several kilograms of dough per hour.

Power supply

Units like the LAM507B commonly operate on a single-phase electrical supply, making them suitable for standard commercial kitchens.

Roller width

For this type of benchtop sheeter, roller widths typically range from 400mm to 500mm, accommodating various dough piece sizes.

Dough thickness adjustment

Units commonly feature adjustable roller gaps, allowing for dough thickness from approximately 0.5mm to 30mm.

Footprint

Benchtop models are designed for compact spaces, typically requiring a counter space of around 1000mm (width) by 700mm (depth) when folded.

Construction material

Frames are commonly constructed from painted steel, with stainless steel used for components in contact with dough for hygiene.

Frequently Asked Questions

• What types of dough can this sheeter handle?

  Bench dough sheeters are generally suitable for a wide range of doughs, including puff pastry, shortcrust, yeast-leavened doughs, and fondant. The specific dough consistency may influence ease of use.

• Is this unit easy to clean?

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

• Can this sheeter be used for laminating dough?

• What are the benefits of a benchtop model over a floor-standing sheeter?