Item# 348DSF78
Estella DSF78 85" Floor Reversible Dough Sheeter - 110V, 3/4 hp
Item# 348DSF78
85" Floor Reversible Dough Sheeter - 110V, 3/4 hp
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1-Year Limited Warranty
Extended warranty available- Conveyor Length85 Inches
- Amps4.67 Amps
- Hertz60 Hz
- Phase1 Phase
- Voltage110 Volts
- Wattage560 Watts
- Belt MaterialPolyurethane
- Dough Capacity11 lbs.
- Horsepower3/4 hp
- Maximum Dough Thickness1 3/8 Inches
- Minimum Dough Thickness1/32 Inch
- Plug TypeNEMA 5-15P
- Power TypeElectric
- StyleFloor Model
- Transmission TypeBelt-Driven
- TypeReversible Dough Sheeters
- Width88 9/16 Inches
- Conveyor Width19 3/4 Inches
- Folded Width29 1/2 Inches
- Depth34 5/8 Inches
- Folded Depth39 5/8 Inches
- Height46 7/16 Inches
- Folded Height63 Inches
5-15P
This unit comes with a NEMA 5-15P plug.
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.
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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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 85" reversible floor model dough sheeter to your preparation area.
What Are Customers Saying
Love this sheeter! I use it daily in my bakery for cinnamon roll dough. I don't have any issues with the thickness not holding if you follow the directions and don't try and change too much thickness at once.
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.
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.
