Rijkaart - Sheeter

Applications & Use Cases

• Used for creating uniform sheets of dough for pastries, bread, and other baked goods.
• Essential for producing consistent thickness in products like croissants, puff pastry, and pizza bases.
• Utilised in bakeries and food manufacturing facilities requiring precise dough sheeting.
• Can be integrated into automated production lines for continuous dough processing.

Typical Specifications

Roller Width

This unit features 650mm wide rollers, a common size for medium to large-scale bakery operations.

Construction Material

Typically, units of this type, including this one, are constructed from stainless steel for hygiene and durability in food environments.

Number of Rolls

A 3-roll configuration, as found on this unit, is common for initial dough reduction and sheeting.

Typical Throughput

For this class of equipment, throughput can vary significantly but is generally suitable for continuous production in medium-volume settings.

Power Supply

Sheeters commonly operate on a 3-phase electrical supply, with voltage requirements typically 400V, 50Hz in the UK.

Footprint

The footprint for a sheeter of this roller width can be substantial, requiring adequate floor space for operation and maintenance.

Dough Type Suitability

Units of this type are typically suitable for a wide range of doughs, from yeast-leavened to laminated varieties.

Frequently Asked Questions

• What maintenance is typically required for a sheeter?

  Regular cleaning of rollers and contact surfaces, lubrication of moving parts, and periodic inspection of belts and bearings are common maintenance tasks.

• Can this sheeter be integrated into an existing production line?

• What safety features are commonly found on industrial sheeters?

• Is this unit suitable for gluten-free doughs?

• What is the expected lifespan of a used sheeter?