Tekno Stamap - Pastry Sheeter

Applications & Use Cases

• Used in bakeries and patisseries for rolling out doughs for croissants, puff pastry, and Danish pastries.
• Suitable for preparing dough sheets for pies, tarts, and other baked goods requiring consistent thickness.
• Utilised in food manufacturing for producing uniform dough bases for various products.
• Applicable in catering operations for efficient preparation of large quantities of pastry.

Typical Specifications

Typical capacity

For this class of equipment, production rates typically range from 50 kg to 200 kg of dough per hour, depending on the model and operator efficiency.

Power supply

Commonly, pastry sheeters operate on a single-phase 230V or three-phase 400V electrical supply, with power consumption typically between 0.5 kW and 1.5 kW.

Dough sheet width

The working width for units of this type commonly ranges from 500 mm to 700 mm, accommodating various dough piece sizes.

Roller gap adjustment

Units typically feature adjustable roller gaps, allowing for dough thickness from approximately 0.5 mm to 50 mm.

Construction material

Frames are commonly constructed from painted steel, with dough contact parts typically made from stainless steel or food-grade polymers.

Footprint (approximate)

For a floor-standing model, the footprint with tables extended is typically around 2000 mm to 3000 mm in length and 900 mm to 1200 mm in width.

Frequently Asked Questions

• What types of dough can a pastry sheeter process?

  Pastry sheeters are primarily designed for processing laminated doughs such as puff pastry, croissant dough, and Danish pastry dough, as well as shortcrust and yeast doughs.

• Is a used pastry sheeter a good investment?

• What maintenance is typically required for a pastry sheeter?

• Can this equipment be used for gluten-free doughs?

• What safety features are commonly found on pastry sheeters?