Polin - Ram - Q670 dough sheeter

Applications & Use Cases

• Producing uniform sheets of dough for pastries, croissants, and other baked goods.
• Preparing dough for pizza bases and flatbreads in commercial bakeries and pizzerias.
• Creating consistent thickness for pasta dough in food production facilities.
• Sheeting various types of dough for confectionery and snack manufacturing.
• Reducing manual labour in dough preparation for high-volume baking operations.

Typical Specifications

Typical belt width

For this class of equipment, belt widths commonly range from 500mm to 700mm, with this unit featuring 1600mm belts for wider dough handling.

Power supply

Manual dough sheeters typically operate on single-phase power, commonly 230V, 50Hz in the UK.

Operation type

This unit is a manual dough sheeter, meaning the sheeting process is controlled by hand, offering precise control over dough thickness.

Footprint

Floor-standing models like the Q670 require a significant footprint, typically around 2000mm in length when fully extended, plus operational space.

Dough thickness range

Units of this type commonly allow for adjustable dough thickness, typically from a few millimetres up to 30-40mm.

Construction material

Dough sheeters are generally constructed from stainless steel and food-grade plastics for hygiene and durability in bakery environments.

Frequently Asked Questions

• What is the primary benefit of a manual dough sheeter over an automatic one?

  Manual dough sheeters offer greater control over the sheeting process, which can be beneficial for delicate doughs or specific thickness requirements. They are also typically more cost-effective and simpler to maintain.

• How easy is it to clean a dough sheeter like the Q670?

• What kind of maintenance does a used manual dough sheeter require?

• Can this dough sheeter handle different types of dough?

• What are the typical safety features on a manual dough sheeter?