Ram - Q670 dough sheeter

• Producing uniform sheets of dough for pastries, bread, and pizza.
• Creating consistent thickness for laminated dough products like croissants and puff pastry.
• Preparing dough bases for pies, tarts, and other baked goods.
• Reducing manual labour in bakeries and food production facilities.

Typical capacity

For this class of equipment, throughput can range from several hundred kilograms to over a tonne of dough per hour, depending on the specific application and operator efficiency.

Power supply

This unit is specified as single phase. Dough sheeters of this type commonly require a 230V, 50Hz single-phase supply, though three-phase options are also common for larger industrial units.

Belt width

This unit features 1600mm (63 inch) belts, which is a common width for floor-standing manual sheeters, suitable for a variety of dough sizes.

Footprint

Floor-standing sheeters with 1600mm belts typically require a significant operational footprint, often around 3-4 metres in length when fully extended, plus space for operator access.

Dough type suitability

Units of this type are generally suitable for a wide range of doughs, from soft bread doughs to stiffer pastry and pizza doughs, with adjustable roller gaps.

Control type

As a manual sheeter, control over dough thickness and direction is typically achieved via hand levers and foot pedals, offering precise operator control.

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

  Regular cleaning of belts and rollers, lubrication of moving parts, and inspection of electrical components are standard. Belt tension and condition should also be checked periodically.

• Can this sheeter handle different types of dough?

• What are the common wear parts on a dough sheeter?

• Is single-phase power sufficient for a commercial bakery?

• What safety features are typically found on a manual dough sheeter?

• How difficult is it to clean a dough sheeter of this size?

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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