Rondo Doge - STM 513 Pastry Sheeter

Applications & Use Cases

• Producing uniform sheets of dough for pastries such as croissants, Danish pastries, and puff pastry.
• Creating consistent dough thickness for pizza bases, tarts, and other baked goods.
• Reducing manual labour and improving efficiency in bakeries and patisseries.
• Preparing dough for confectionery items requiring precise thickness and texture.

Typical Specifications

Typical capacity

Capable of processing several kilograms of dough per hour, depending on the specific operation.

Roller length

Commonly found with roller lengths ranging from 500mm to 600mm for this class of equipment.

Dough thickness adjustment

Typically offers variable dough thickness settings, often from under 1mm up to 50mm.

Power supply

Often operates on a 3-phase electrical supply (e.g., 400V, 50Hz) for industrial use, though single-phase options exist for smaller units.

Construction material

Generally constructed from stainless steel and food-grade plastics for hygiene and durability.

Footprint

For this model type, a working footprint of approximately 1000mm to 2500mm in length (with tables extended) and 800mm to 1000mm in width is typical.

Frequently Asked Questions

• What is the difference between a pastry sheeter and a dough roller?

  While often used interchangeably, a pastry sheeter is specifically designed for delicate doughs requiring precise, thin, and consistent sheeting, often with features like reversible belts. A dough roller can be a more general term.

• Is this unit suitable for gluten-free doughs?

• What maintenance is typically required for a pastry sheeter?

• Can this machine be easily moved?

• Are spare parts readily available for STM 513 models?