Rondo - STM 514A Bench Top Dough Sheeter

Applications & Use Cases

• Producing uniform dough sheets for pastries, croissants, and other baked goods in small to medium-sized bakeries.
• Creating consistent thickness for pizza bases, flatbreads, and pasta dough in catering and restaurant environments.
• Sheeting specialist doughs for artisan breads or gluten-free products where precise thickness is required.
• Preparing dough for confectionery items such as strudels or turnovers in patisseries.

Typical Specifications

Typical capacity

Suitable for processing batches of dough up to several kilograms, depending on the specific dough type and desired thickness.

Power supply

Commonly operates on a single-phase 230V, 50Hz electrical supply, suitable for standard UK commercial kitchens.

Footprint

As a bench-top unit, it typically requires a stable work surface of at least 600mm x 1200mm to accommodate the machine and belt extensions.

Dough sheet width

For this class of equipment, the maximum dough sheet width is typically around 500mm (19.7 inches).

Dough sheet length

Units of this type commonly feature belt lengths that allow for dough sheets up to 1000mm (39.4 inches) or more when extended.

Material construction

Typically constructed with stainless steel components for hygiene and durability, with food-grade belting.

Maintenance requirements

Regular cleaning of belts and rollers, along with periodic lubrication of moving parts, is typically required.

Frequently Asked Questions

• What types of dough can this sheeter handle?

  Bench-top dough sheeters are generally suitable for a wide range of doughs, including puff pastry, shortcrust, yeast doughs, and fondant, provided the dough consistency is appropriate for sheeting.

• Is specific training required to operate a dough sheeter?

• How easy is it to clean a bench-top sheeter?

• What are the typical safety features?

• Can this machine be used for laminating dough?