Sinmag - Manual Bench Dough Sheeter

• Small bakeries and patisseries for preparing dough for pastries, croissants, and tarts.
• Restaurants and cafes requiring consistent dough thickness for pizzas, pasta, and flatbreads.
• Educational institutions and culinary schools for practical baking instruction.
• Artisan food producers making specialised baked goods in smaller batches.

Typical roller length

For a benchtop manual sheeter, roller lengths are typically between 400mm and 600mm.

Dough thickness range

Units of this type commonly offer adjustable dough thickness, typically from approximately 0.5mm to 30mm.

Footprint

Benchtop models generally require a working surface of around 700mm to 1000mm in width and 500mm to 800mm in depth when in use.

Operation

This is a manual operation, relying on a hand crank for roller movement and thickness adjustment.

Construction materials

Typically constructed with stainless steel for food contact parts and painted steel or aluminium for the frame, ensuring hygiene and durability.

Power supply

As a manual unit, no electrical power supply is required for its primary sheeting function.

• What types of dough can this sheeter handle?

  Manual bench dough sheeters are suitable for a wide range of doughs, including puff pastry, shortcrust, croissant dough, and bread dough, provided the dough consistency is appropriate for sheeting.

• Is this unit easy to clean?

• What maintenance is typically required?

• Can this sheeter handle large volumes?

• What are the benefits of a manual sheeter over an electric one?

Sheeters and laminators are valued in bakeries for consistent dough thickness and lamination quality. Buyers typically prioritise machines with reliable roller mechanisms and sturdy construction, as these handle repeated daily use well. Used units often represent good value when purchased from reputable sources. Key considerations include motor condition, roller wear, and whether calibration remains accurate. Well-maintained examples deliver dependable performance for croissant, Danish and pastry production. Mechanical simplicity means experienced operators can manage minor maintenance effectively.

General overview for this equipment type