67" Countertop Reversible Dough Sheeter - 110V, 3/4 hp
67" Countertop Reversible Dough Sheeter - 110V, 3/4 hp
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- Width 69 11/16 Inches
- Depth 32 1/4 Inches
- Height 24 7/16 Inches
- Conveyor Length 67 Inches
- Conveyor Width 17 Inches
- Folded Width 25 15/16 Inches
- Folded Depth 32 1/4 Inches
- Folded Height 27 15/16 Inches
- Amps 4 67/100 Amps
- Hertz 60 Hz
- Phase 1 Phase
- Voltage 110 Volts
- Wattage 560 Watts
- Belt Material Polyurethane
- Dough Capacity 9 lbs.
- Horsepower 3/4 hp
- Maximum Dough Thickness 1 3/8 Inches
- Minimum Dough Thickness 1/32 Inch
- Plug Type NEMA 5-15P
- Power Type Electric
- Product Type Baking Equipment
- Product Type Commercial Baking Equipment & Essentials
- Product Type Dough Preparation
- Product Type Dough Sheeters
- Product Type Equipment
- Product Type Sheeters
- Style Countertop
- Transmission Type Belt-Driven
- Type Reversible Dough Sheeters
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ETL Sanitation
This product has been certified by ETL, a division of the Intertek Group, to meet applicable sanitation standards required for use in the United States and Canada.
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ETL, US & Canada
This product has been certified by ETL, a division of the Intertek Group, to meet applicable electrical product safety standards required for use in the United States and Canada.
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Product Features
Estella Dough Sheeters
Take the time and effort out of manually rolling out dough with the help of an Estella reversible dough sheeter! To learn more about these efficient dough sheeters, watch this video.
Save time and labor in your bakery or pizzeria by adding this Estella 67" reversible countertop dough sheeter to your preparation area.
What Are Customers Saying
FAQs
Dough sheeters are not recommended for use with fondant as fondant is too sticky for the machine. Unless the machine is specifically made for dough and fondant, do not use with fondant.
We do not recommend using dough sheeters with gluten-free dough because the hydration level in gluten-free dough is too high. Having a higher hydration level makes it difficult to achieve good results. Starch flours usually have a high water absorption capacity, which is what a percentage of gluten-free dough is made out of.
Yes. For optimal results, it is recommended to use dough with a moisture content of 50-60%. The pie dough should be chilled to minimize sticking and avoid melting any butter added.
It's important to avoid any and all contact with water. Users can simply turn it off and brush or wipe it down with a dry cloth. If desired, compressed air can be used. With these particular models, the plastic covers can also be removed for better access to the rollers.
Forcing thick dough through a narrow setting can prevent the lever from locking or cause the machine to malfunction. To avoid this, flour the belt to prevent sticking and place the dough on it. Start with the thickest setting and gradually work down to the desired thickness.
