Rondo - Floor Standing Dough Sheeter

• Used in bakeries for sheeting various types of dough, including pastry, pizza, and bread dough.
• Commonly found in patisseries for creating uniform sheets for croissants, puff pastry, and other laminated products.
• Utilised in food manufacturing for preparing dough sheets for pies, tarts, and other baked goods.
• Applicable in catering operations requiring consistent dough thickness for high-volume production.

Typical capacity

For this class of equipment, throughput can range from 50kg to 200kg of dough per hour, depending on dough type and operator efficiency.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, though some smaller models may operate on single-phase.

Roller width

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

Conveyor belt length

Conveyor belt lengths commonly found on units of this type are between 1500mm and 2500mm, providing sufficient space for dough handling.

Footprint

A typical floor standing dough sheeter requires a footprint of approximately 2000mm to 3000mm in length and 900mm to 1200mm in width when in operation.

Construction material

Units of this type commonly feature stainless steel construction for food contact areas and robust painted steel for the frame, ensuring hygiene and durability.

Dough thickness adjustment

Typically, dough thickness can be adjusted from less than 1mm up to 30-40mm, offering versatility for different products.

• What types of dough can this machine handle?

  A floor standing dough sheeter is generally suitable for a wide range of doughs, including yeast dough, puff pastry, shortcrust, and pizza dough. The specific dough types may depend on the roller gap and motor power.

• Is this machine easy to clean and maintain?

• What safety features should I look for?

• Can I adjust the speed of the conveyor belts?

• What is the typical lifespan of a used dough sheeter?

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.

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