Dough Sheeter

Product Overview

The Dough Sheeter is a game-changing professional grade bakery tool that replaces labor-intensive hand rolling with automated, uniform dough thinning. Designed for commercial use, it transforms irregular dough balls into precise, consistent sheets via pairs of counter-rotating rollers—eliminating the thickness variations that ruin baked goods (e.g., lopsided pizza crusts or burnt pie crusts).

Crafted from AISI 304/316 Stainless Steel (food-grade, corrosion-resistant), the sheeter features an adjustable roller gap (1–40mm, depending on model) to handle diverse dough types: from delicate laminated doughs (croissants) to thick pizza bases. Its gentle compression technology minimizes gluten damage, preserving dough elasticity for tender pastries or chewy breads—something manual rolling often compromises.

Ideal for bakeries, pizzerias, and pasta factories, it boosts productivity by 50%+ while reducing staff strain. It meets NSF/EHEDG food safety standards and includes safety features like emergency stop buttons and roller guards, making it a reliable choice for busy commercial kitchens.

Technical Specifications

Application Scenarios

Commercial Bakeries

Bakeries producing croissants, danishes, or bread rely on consistent dough thickness for even baking. The sheeter’s adjustable roller gap handles laminated doughs (critical for flaky croissants) and thick bread doughs, reducing waste from unevenly baked goods.

Pizzerias & Flatbread Shops

Pizzerias need fast, uniform pizza bases. This sheeter produces 1–10mm thick bases in minutes—2x faster than hand tossing. Its stainless steel surfaces wipe clean quickly, keeping prep areas hygienic during peak service.

Pasta Factories & Fresh Pasta Shops

Fresh pasta requires elastic, even sheets. The sheeter’s gentle rollers preserve pasta dough’s texture, ensuring al dente results. It creates thin sheets for lasagna or thick sheets for ravioli—no manual rolling fatigue.

Pastry Shops & Cafés

Smaller venues benefit from the compact GL-300 model. It handles delicate pie crusts and cookie dough, while the integrated flour duster (optional) prevents sticking—perfect for cafes with limited counter space.

Competitive Advantages

Precision & Consistency

Adjustable Roller Gap: 1–40mm range (GL-520) lets you match exact recipe needs (e.g., 1mm for phyllo, 10mm for pizza).

Uniform Texture: Gentle compression aligns gluten without overworking, resulting in tender pastries and consistent bread crumb.

Labor & Time Savings

50% Faster Than Hand Rolling: One operator processes 2x more dough, freeing bakers for skilled tasks (e.g., decorating).

Injury Prevention: Eliminates repetitive rolling motions, reducing wrist strain and staff turnover.

Hygiene & Versatility

Food-Grade Materials: AISI 304/316 steel resists rust and residue, with removable scrap trays for easy cleaning.

Multi-Dough Compatibility: Handles bread, laminated, pasta, cookie, and cracker doughs—no need for separate equipment.

FAQ

What dough types can it handle?

Nearly all commercial doughs: bread dough (focaccia), laminated dough (croissants), pasta dough (ravioli), pie crusts, cookie dough, and cracker doughs.

How do I prevent dough from sticking?

Use the integrated flour duster (optional) or lightly dust dough with flour before feeding. The rollers’ smooth finish minimizes sticking.

What’s the maximum dough thickness?

GL-300 handles up to 27mm (thick bread dough), GL-520 up to 40mm (sourdough or thick pizza bases). Both thin to 1mm for delicate applications.

Does it meet safety standards?

Yes—it includes safety interlocks (roller guards) and emergency stop buttons, complying with OSHA and global workplace safety rules.