- Typical capacity
- Throughput can range from hundreds of kilograms to several tonnes of dough per hour, depending on belt width and speed.
- Power supply
- Commonly requires a 3-phase industrial power supply, typically 400V, 50Hz.
- Dough width
- Working widths for this class of equipment typically vary from 600mm to 1600mm.
- Dough thickness adjustment
- Units commonly feature adjustable rollers to achieve dough thicknesses from approximately 0.5mm to 30mm.
- Construction material
- Typically constructed from food-grade stainless steel for hygiene and durability.
- Footprint
- Continuous sheeters can be substantial, often requiring several metres in length, depending on the number of sheeting stages.
- Control system
- Modern units commonly feature PLC control with HMI for precise speed and thickness management.