12" Countertop One Stage Dough Sheeter - 120V, 1/2 HP
12" Countertop One Stage Dough Sheeter - 120V, 1/2 HP
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- Width 19 Inches
- Depth 15 1/2 Inches
- Height 17 1/2 Inches
- Hertz 60 Hz
- Phase 1 Phase
- Voltage 120 Volts
- Wattage 420 Watts
- Absorption Ratio 50 Percent
- Absorption Ratio 60 Percent
- Horsepower 1/2 hp
- Output 250 Pieces per Hour
- Plug Type NEMA 5-15P
- Power Type Electric
- Product Type Bakery Supplies
- Product Type Baking Equipment
- Product Type Cooking Equipment
- Product Type Dough Preparation
- Product Type Dough Sheeters
- Product Type Equipment
- Product Type Sheeters
- Style Countertop
- Type One Stage Dough Sheeters
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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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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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Product Features
Estella Dough Sheeters
Essential in high-volume bakeries and pizzerias, Estella dough sheeters produce consistently sized sheets of dough for great looking dishes. Plus, with an innovative weighted catch arm, each sheeter guides dough through the rollers to eliminate the need for manual adjustment.
Sheet large batches of dough with ease using this Estella EDS12S countertop 12" one stage dough sheeter!
What Are Customers Saying
Great piece Working perfectly. Fast and easy. Definitely recommended
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.
For the best results, flattening your dough by hand down to 3/8” thick before using the dough sheeter is recommended.
One stage sheeters send the dough through one set of rollers. They are typically less expensive to purchase, but it may take more passes through the machine to reach the desired dough thickness. Two stage sheeters send the dough through two sets of rollers. This allows the dough to reach the desired thickness with fewer passes through the machine.
