Adjustable-Thickness Commercial Dough Sheeter

Product Overview

Glead Commercial Dough Sheeter (Models: GL-18SN, GL-18RN) is an industrial-grade machine that replaces manual dough rolling to streamline bakery operations. Built for high-volume use, it delivers uniform dough thickness for pastries, pizzas, and bread—eliminating human error and cutting labor costs by 40%.

Core Product Features

Productivity-Boosting Automation

The sheeter’s electric operation automates repetitive rolling tasks, processing up to 50kg of dough per hour—three times faster than manual rolling by a skilled baker. A built-in conveyor belt system feeds dough continuously, ensuring consistent output across every batch. This is particularly valuable for chain bakeries or pizza outlets that need uniform product sizes (e.g., identical pizza bases or pastry layers) to maintain brand standards. The automation also reduces the physical strain on staff, lowering the risk of repetitive motion injuries common in manual dough preparation.

Versatile Thickness & Temperature Controls

Thickness range: Adjustable from 1/32'' (0.79mm) to 7/16'' (11.11mm) via a precision knob, allowing for precise customization. This range covers everything from ultra-thin crusts (e.g., 1/32'' for cracker-style pizza) to thick, hearty doughs (e.g., 7/16'' for artisanal bread rolls or thick pastries).

Temperature range: The upper plate heats to 221°C–455°C (422°F–851°F), which softens dough slightly to improve rollability and reduce cracking. This is especially useful for stiff gluten doughs (e.g., bagel or sourdough dough) that can be difficult to roll manually without breaking. The temperature is easily adjustable via a front-panel control, letting bakers fine-tune settings based on dough type.

Food-Safe & Durable Construction

Made entirely from food-grade stainless steel, the sheeter resists dough sticking, is easy to wipe clean, and complies with global food safety standards (including NSF and CE). The clamshell design’s hinges are reinforced with stainless steel pins, ensuring the machine withstands 10,000+ uses without wear or loosening. Unlike plastic components that can warp or harbor bacteria, the stainless steel surface is non-porous, preventing cross-contamination between different dough types (e.g., sweet vs. savory) and simplifying daily hygiene routines.

User-Friendly Operation

Even novice staff can master the sheeter in minutes, thanks to its intuitive design. A single toggle switch lets users switch between manual (for small, custom batches) and electric (for high-volume production) modes. The 18'' round press dimensions align with standard bakery trays, so rolled dough can be transferred directly to baking sheets without trimming or reshaping—saving time and reducing waste. The compact 470470765mm size fits easily in small café kitchens or tight bakery corners, making it a practical choice for businesses with limited space.

Application

Artisanal Bakeries

Artisanal bakeries often focus on creating high-quality, flaky pastries like croissants and danishes, which require precise dough thickness to achieve the perfect texture and rise. The Glead Commercial Dough Sheeter’s adjustable thickness range (1/32''–7/16'') lets bakers create thin, even layers that are essential for laminating dough with butter— a key step in making croissants. The GL-18SN model, with its 1.2kW power and 120V compatibility, is ideal for small-batch production, as it offers manual mode for hands-on adjustments.

Pizza Chains

Pizza chains operate in high-volume environments, especially during lunch and dinner rushes, where speed and consistency are critical to customer satisfaction. The GL-18RN model (3.3kW, 240V) is designed for this demand, with an electric conveyor system that processes 10+ pizza bases per minute. The adjustable thickness control ensures every base is identical—whether a customer orders a thin-crust or regular-crust pizza—eliminating complaints about uneven thickness. The upper plate’s heating function softens the dough, making it easier to roll without shrinking, which is a common issue with cold pizza dough. 

Industrial Food Processing Plants

Large-scale food processing plants that produce frozen pastries, crackers, or pre-made dough products need equipment that can integrate into automated production lines. The Glead Commercial Dough Sheeter is designed for this, with options for custom connections to dough dividers, laminators, or conveyors. For example, a plant producing frozen croissant dough can link the sheeter to a laminator, ensuring dough layers are rolled to the exact thickness (1mm) needed before lamination.

Comprehensive Product Details

FAQ

Can the sheeter handle gluten-free or sticky doughs?

Yes. To prevent sticking, lightly dust the conveyor belt and upper plate with rice flour (ideal for gluten-free doughs, as it doesn’t alter the texture) or all-purpose flour (for standard sticky doughs like brioche). The machine’s upper plate also has a smooth, non-stick finish that reduces adhesion, and the adjustable speed control in electric mode lets you slow down the conveyor for particularly sticky doughs, ensuring even rolling without tearing.

How often should I clean the sheeter?

Wipe the conveyor belt, upper plate, and exterior with a damp cloth after each use to remove dough residue—this prevents buildup that can affect rolling precision. For deep cleaning (recommended weekly for high-volume use), disassemble the conveyor belt and upper plate (no tools required) and wash them with warm, soapy water. All removable components are dishwasher-safe, but avoid using high-temperature cycles (over 60°C) to preserve the non-stick finish on the upper plate.

Is the thickness control precise enough for puff pastry?

Absolutely. The sheeter’s precision knob adjusts thickness in 0.1mm increments, and the 1/32'' (0.79mm) minimum thickness is perfect for puff pastry layers. Puff pastry requires thin, even sheets to trap air and rise properly during baking, and the sheeter’s consistent rolling ensures every layer is identical—eliminating the uneven rise that often occurs with manual rolling. Many professional pastry chefs rely on this sheeter for laminating tasks, as it maintains the delicate balance between thinness and structural integrity.