Large bakeries and other foodservice establishments that make and bake their own bread need to keep production as fast as possible. To help speed up the dough shaping process, operators select a specific type of baking equipment known as a dough sheeter or automatic dough sheeters to roll the dough balls out.
Both countertop and floor model dough sheeters are available to accommodate your specific needs. Countertop models have a lower production capacity and can only create crusts that are 12 inches wide, but they are ideal for mid-sized establishments that need something faster than a rolling wood cylinder.
Large bakeries and pastry shops need a larger piece of baking equipment and they will want a sheeter that sits on the floor. These models have two conveyor belts that work in symphony to pass dough balls through the roller and pick up the flattened crust at the other end. The conveyor belt direction can be reversed to accommodate your kitchen setup, and there are catch pans that the end of each belt in case the operator cannot keep up. The conveyors also fold up for easy cleaning and storage.
Try a dough sheeter in your bakery and be delighted with consistently rolled crusts on every pie that is produced in your bakery. This type of baking equipment is specially designed to reduce prep time, and wasted ingredients so that you can save money and capitalize on the extra time saved to grow other aspects of your baking business.