85" Floor Reversible Dough Sheeter - 110V, 3/4 hp
85" Floor Reversible Dough Sheeter - 110V, 3/4 hp
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- Width 88 9/16 Inches
- Depth 34 5/8 Inches
- Height 46 7/16 Inches
- Conveyor Length 85 Inches
- Conveyor Width 19 3/4 Inches
- Folded Width 29 1/2 Inches
- Folded Depth 39 5/8 Inches
- Folded Height 63 Inches
- Amps 4 67/100 Amps
- Hertz 60 Hz
- Phase 1 Phase
- Voltage 110 Volts
- Wattage 560 Watts
- Belt Material Polyurethane
- Dough Capacity 11 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 Dough Preparation
- Product Type Dough Sheeters
- Product Type Equipment
- Product Type Sheeters
- Style Floor Model
- 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 85" reversible floor model dough sheeter to your preparation area.
What Are Customers Saying
For the money, this sheeter is a great value. We have rolled more than 100,000 croissants with it with minimal repairs.
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.
