Teknostamp Pastry Sheeter

Applications & Use Cases

• Producing uniform dough sheets for pastries, croissants, and tarts in bakeries.
• Sheeting various types of dough, including puff pastry, shortcrust, and yeast dough.
• Used in small to medium-sized commercial bakeries and patisseries.
• Preparing dough for pies, sausage rolls, and other baked goods requiring consistent thickness.

Typical Specifications

Typical capacity

For this class of tabletop sheeter, throughput can range from 5-15 kg of dough per hour, depending on operator speed and dough type.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, drawing around 0.75 - 1.5 kW.

Belt width

Tabletop pastry sheeters commonly feature belt widths between 500mm and 650mm, suitable for various dough sizes.

Dough thickness adjustment

Typically offers precise adjustment from approximately 0.5mm to 30mm, allowing for a wide range of products.

Footprint (operational)

When fully extended, these units can require a working length of 2000mm to 2500mm, though they often fold for storage.

Construction materials

Commonly constructed with stainless steel for food contact surfaces and painted steel for the frame, ensuring hygiene and durability.

Frequently Asked Questions

• What maintenance is typically required for a pastry sheeter?

  Regular cleaning of belts and rollers, lubrication of moving parts, and periodic inspection of electrical components are standard. Belts may need replacement over time due to wear.

• Can this type of sheeter handle different dough consistencies?

• Is a 3-phase power supply always necessary for a sheeter of this size?

• What safety features should I look for on a used pastry sheeter?

• How important is the missing back cover?