Dough sheeters are an essential piece of equipment for bakeries and pizzerias. Selecting the right machine for your business means choosing among the different dough sheeter sizes.

Countertop Dough Sheeters

Smaller operations with limited space may benefit from a countertop dough sheeter. These smaller units range in size from 16 to 20.5 inches wide and can handle dough batches between 8 and 12 pounds. Some models are reversible. The conveyor speed and length of the work surface vary, as does the horsepower of the motor. Although these machines are made to fit atop a work surface, they are heavy and need a sturdy, level stand or counter that can support the machine.

Floor-Model Dough Sheeters

Floor-model dough sheeters are usually found in larger commercial bakeries or high-volume pizza production kitchens. Alongside an industrial dough mixer, the floor-model dough sheeter is a workhorse that provides volume and efficiency in production. But smaller shops can benefit from floor models that feature fold-up conveyors to save space when they are not in use. Floor-type sheeters typically range from 20 to 25 inches wide with a work surface between 82 and 118 inches long. These machines can be mounted on casters to move easily and can handle dough batches up to 15.5 pounds.

When considering the different sizes of dough sheeters, also look to the machine’s versatility and ease of cleaning. Some sheeters handle sticky, wetter dough better, and you can adjust the thickness of the output. Sheeters can make laminated dough and even roll fondant for cakes.

Also consider accessories like cutters and pans. Some types of dough will require a second round of proofing after running through a sheeter and additional forming after cutting to shape or provide an edge to the dough.

Whatever your needs for processing dough for breads, pizza crusts, or pastries, Pro Restaurant equipment can help you select the dough sheeter that will work best in your kitchen.