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| Ship Weight | 110 lbs. |
| Amps | 10 |
| Dimensions (H x W x D) | 13.33" x 22" x 10.63" |
| Dough Thickness | 0" - .2" |
| Horsepower | 2/3 |
| Maximum Dough Diameter | 17" |
| Pieces/Hour | 250 |
| Spatial Orientation | Countertop |
| Variable Speed | No |
| Voltage | 120 |
Engineering specifications show exact measurements, power requirements and product options. Download Now
While keeping usability in mind, Doyon designed this 22” Countertop Dough Sheeter (DL18SP) to be ergonomically friendly to reduce the strain on a user’s back and it is easy to use. Sheeting is made easy with this compact, countertop design that allows one user to produce about 250 pieces per hour using just two easy steps for uniform thickness. The Quick Change Index System changes the gap between the dough rollers, allowing you to sheet 17” diameter dough for pizza, cinnamon rolls, doughnuts, tortillas, puff pastry, cakes, and more.
Features
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This product does what it suppose to do.
Doyon's 22" Countertop Dough Sheeter (DL18SP) is not capable of rolling out fondant.
No, this dough sheeter will not work for rolling croissant dough, you need a reversable dough sheeter. Croissant dough is a laminated dough (a flaky pastry dough) and requires multiple passes through the sheeter. Doyon makes this model which will roll croissant dough: <a href="http://www.foodservicewarehouse.com/doyon/lsa616/p375990.aspx" target="_blank"><span style="color: #000000;">http://www.foodservicewarehouse.com/doyon/lsa616/p375990.aspx</span></a>
This Doyon 22” Countertop Dough Sheeter (DL18SP) can be used to spread pizza dough as well as pita bread dough as long as the maximum dough diameter does not exceed 17”.
This Doyon 22" Countertop Dough Sheeter (DL18SP) will process dough properly with one pass through the machine as long as you have it set correctly for the desired thickness.
The 22" Countertop Dough Sheeter (DL18SP) will work great with pie crusts that are 17" in diameter or less. The pie crust dough should only require one pass through the sheeter, but this could change depending upon the consistency of your dough.
