Tekno Stamap Pastry Sheeter

• Producing uniform sheets of dough for pastries, tarts, and biscuits in bakeries.
• Creating consistent thickness for pizza bases and flatbreads in food production.
• Preparing dough for croissants, puff pastry, and other laminated products.
• Sheeting fondant and other confectionery materials for cake decorating.
• Forming dough for pasta and noodle production lines.

Typical capacity

For this class of equipment, throughput can range from 5 kg to 50 kg of dough per hour, depending on model and operator efficiency.

Power supply

Commonly found on units of this type is a single-phase 230V, 50Hz electrical supply, though some larger models may require three-phase.

Roller width

Typically, roller widths for pastry sheeters range from 500mm to 700mm, accommodating various dough sheet sizes.

Dough thickness adjustment

Units of this type commonly offer adjustable dough thickness, typically from less than 1mm up to 30-40mm.

Footprint

A typical footprint for a used Tekno Stamap pastry sheeter would be approximately 1000-1500mm in length when folded, and 2000-3000mm when extended, with a width of 800-1000mm.

Construction material

Frames are typically constructed from painted steel, with dough contact parts commonly made from stainless steel for hygiene.

• What maintenance is typically required for a used pastry sheeter?

  Regular cleaning of rollers and belts, lubrication of moving parts, and inspection of electrical components are typically required. Belts and scrapers may need periodic replacement.

• Can this sheeter handle different types of dough?

• Is specialist installation required for this type of equipment?

• What safety features are commonly found on pastry sheeters?

• How does a used unit compare to a new one in terms of performance?

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