Tekno Stamap - Dough Sheeter

Applications & Use Cases

• Used in bakeries for creating uniform sheets of dough for pastries, bread, and other baked goods.
• Suitable for pizzerias and restaurants requiring consistent dough bases for pizzas and flatbreads.
• Utilised in patisseries for preparing dough for croissants, tarts, and other laminated products.
• Applicable in small-scale food production facilities for various dough-based items.

Typical Specifications

Typical capacity

Benchtop models of this type are typically suitable for small to medium batch production, processing several kilograms of dough per hour.

Power supply

This unit is single-phase; for this class of equipment, a standard UK 230V, 50Hz supply is commonly required.

Dough sheet width

Commonly, benchtop dough sheeters offer a belt width ranging from 400mm to 600mm, dictating the maximum width of the dough sheet.

Thickness adjustment

Manual thickness adjustment is standard, allowing for precise control over dough sheet thickness, typically from under 1mm up to 30-40mm.

Footprint

Benchtop units are designed to be compact, typically requiring a counter space of approximately 800mm to 1200mm in length and 700mm to 1000mm in depth when operational.

Construction material

Frames are commonly made from painted steel, with food-contact parts often stainless steel or food-grade polymers for hygiene.

Frequently Asked Questions

• What type of dough can this sheeter handle?

  Dough sheeters of this type are generally suitable for a wide range of doughs, including pastry, bread, pizza, and puff pastry, provided the dough consistency is appropriate for sheeting.

• Is this unit suitable for continuous operation?

• What maintenance is typically required for a dough sheeter?

• Can the belts be replaced if worn?

• What safety features are commonly found on these machines?