Commercial Dough Press / Sheeter

They speed dough production and minimize labor. They also produce very even and consistent results.

• Dough Press – The typical dough press is a countertop unit with 8” to 18” metal platens above and below. Dough is placed between the platens and pressed flat using hydraulic, electromechanical, or manual power. Thickness is adjustable. Many units feature heated platens that bake or par bake items like pizza crust and tortillas while being pressed.
• Traditional Dough Sheeter – Most traditional dough sheeters are floor units. They can typically roll out 10 to 30 pounds of dough into long sheets for volume bakery applications. They feature a set of stainless-steel rollers in the center with an easily adjustable roller gap of 1/32” to 1-1/2” or more. Sheeters feature a belt type conveyor about 20 inches wide made of polyurethane or canvas. The conveyor feeds dough into the rollers and back out onto the conveyor on the opposite side. After the dough passes through the rollers, the conveyor can be reversed to pass it back through in the opposite direction. With each pass, the roller gap can be narrowed until a desired thickness is achieved.
• One & Two Stage Tabletop Sheeters – These are countertop units typically designed to roll out 1 to 10 ounces of dough at a time. Most are 12” to 20” wide and feature a roller gap that adjusts from 1/32” to 5/8”. Dough is placed on a slide and fed into the rollers. It is ejected onto the work surface in front of the machine. Single stage units produce an oblong piece of rolled dough. The dough must be rotated ¼ turn and passed through the machine again to make it round. Two Stage units feature offset rollers that flatten and then round the dough in a single pass through the machine. Some can process as many as 200 pieces of dough per hour.