Tekno Stamap - Pastry Sheeter

Applications & Use Cases

• Producing uniform dough sheets for croissants, pastries, and tarts in bakeries.
• Rolling out dough for pizza bases and flatbreads in catering establishments.
• Creating consistent thickness for fondant and sugar paste in confectionery production.
• Preparing dough for speciality biscuits and crackers in small to medium-scale food manufacturing.
• Sheeting various dough types for artisan bread and viennoiserie.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from 50kg to 200kg of dough per hour, depending on operator speed and dough type.

Power supply

Commonly found on units of this type, a single-phase 230V, 50Hz electrical supply is typical, often with a power draw of 0.5kW to 1.5kW.

Dough piece weight

Typically, units can handle dough pieces weighing from 1kg up to 10kg for initial sheeting.

Dough thickness range

For this class of equipment, the sheeting rollers commonly allow for dough thickness adjustments from approximately 0.5mm up to 50mm.

Belt speed

Units often feature variable belt speeds, typically ranging from 0.2m/s to 0.6m/s, to accommodate different dough types and desired outputs.

Construction materials

Typically, food-grade stainless steel is used for contact parts, with painted steel or aluminium for the frame and non-contact components.

Frequently Asked Questions

• What types of dough can a pastry sheeter process?

  Pastry sheeters are versatile and can process various doughs, including puff pastry, shortcrust pastry, yeast doughs, croissant dough, and fondant. The specific dough type may influence optimal operating settings.

• Is this unit suitable for continuous production?

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

• Can the belt direction be reversed?

• Are spare parts readily available for unknown manufacturer units?