Rijkarrt - Rijkarrt - Butter Roller

Applications & Use Cases

• Used in bakeries and patisseries for preparing butter sheets for croissants, puff pastry, and other laminated doughs.
• Utilised in food manufacturing facilities for consistent fat lamination in various pastry products.
• Applicable in artisan bakeries requiring precise control over butter or fat thickness for high-quality baked goods.

Typical Specifications

Typical roller width

For this class of equipment, roller widths commonly range from 400mm to 600mm, with this unit featuring an 18" (460mm) wide roller.

Construction material

Units of this type are typically constructed from stainless steel, ensuring hygiene and durability in food processing environments.

Power supply

Butter rollers commonly operate on a single-phase or three-phase electrical supply, typically 230V or 400V, depending on motor size.

Footprint

The footprint for a C-stand model typically requires a floor area of approximately 800mm x 800mm, plus operational space.

Throughput

Throughput for this type of equipment is dependent on operator speed and desired sheet thickness, but it is designed for continuous production of butter sheets.

Maintenance requirements

Routine maintenance typically involves daily cleaning of rollers and surfaces, and periodic inspection of bearings and drive components.

Frequently Asked Questions

• What is the primary function of a butter roller?

  A butter roller, also known as a fat extruder or sheeter, is designed to uniformly flatten and sheet blocks of butter or other fats to a consistent thickness, essential for laminated doughs.

• Can this machine be used for other types of fat besides butter?

• What are the benefits of using a dedicated butter roller over a standard dough sheeter?

• Is special training required to operate this equipment?

• What should I consider when buying a used butter roller?