Total Bakery Three Roll Sheeter

Applications & Use Cases

• Producing consistent dough sheets for pastries, pies, and other baked goods.
• Reducing dough thickness uniformly prior to cutting or forming operations.
• Creating multi-layered doughs for products like croissants and puff pastry.
• Processing various dough types, from soft bread doughs to stiffer biscuit doughs.

Typical Specifications

Typical throughput

For this class of equipment, throughput can vary significantly based on dough type and operator skill, but units commonly process several hundred kilograms per hour.

Roller configuration

A three-roll sheeter typically features an initial breaking roller, followed by two sheeting rollers to achieve desired thickness.

Roller width

Commonly found roller widths on units of this type range from 200mm to 600mm, influencing the maximum width of dough sheet produced.

Power supply

Industrial bakery sheeters typically require a 3-phase electrical supply, commonly 400V, 50Hz in the UK.

Construction material

Units are typically constructed from stainless steel for hygiene and durability in food processing environments.

Mobility

Many sheeters, especially smaller and mid-sized units, are mounted on mobile frames for flexible placement within a bakery.

Frequently Asked Questions

• What is the primary benefit of a three-roll sheeter over a two-roll model?

  A three-roll sheeter generally offers a more controlled and gradual reduction in dough thickness, leading to a more consistent and less stressed dough sheet, particularly beneficial for delicate or high-hydration doughs.

• Can this sheeter handle different types of dough?

• What maintenance is typically required for a sheeter like this?

• Is variable speed control important on a sheeter?

• What safety features should I look for?