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Dough Sheeter
Dough Sheeter Machines are designed to roll dough quickly and evenly for pastry, croissants, puff pastry, pizza bases and flatbreads in busy commercial kitchens. This range covers compact tabletop units and high-capacity floor standing models with adjustable rollers and easy-clean belts. Ideal for bakeries, pizzerias, hotels and cafes, a dough sheeter delivers consistent thickness, reduces waste and speeds up production. Robust construction and precise controls help you maintain quality and portion control across every batch.
- Tabletop and floor standing dough sheeters to suit bakeries, pizzerias, hotels and cafes.
- Adjustable rollers with fine thickness settings for pastry, pizza and laminated doughs.
- Reversible or long belts to improve throughput and support delicate pastry work.
- Compact footprints and fold-up wings to maximise space in smaller prep areas.
- Easy-clean belts, guards and scrapers to support hygiene and fast daily cleaning.
- Trusted brands such as Zanolli with models to match different production volumes.
Sort:
26% Off
26% Off
Chefs Range SKT520 Countertop Variable speed Dough sheeter - with 520mm belt
From €4615.44 exVAT
€6228.00
exVAT
Delivery: 3-5 days
25% Off
Combisteel Standing Dough Sheeter with 520 mm Roller - 0-39 mm
From €4922.47 exVAT
€6592.50
exVAT
Delivery: 7-14 days
26% Off
Chefs Range SKT650V Countertop Variable speed Dough sheeter - with 650mm belt
From €5676.82 exVAT
€7686.60
exVAT
Delivery: 3-5 days
27% Off
How to choose the right Dough Sheeter Machines
- Match belt width to your typical dough size, tray format and pizza or pastry diameter.
- Check table length and whether you need fold-up wings for working with delicate laminated doughs.
- Consider hourly throughput so the sheeter can comfortably handle peak production.
- Confirm available power supply and plug type in your kitchen before selecting a model.
- Assess available floor or bench space and choose between tabletop and floor standing designs.
- Look for simple, repeatable thickness settings to help staff achieve consistent results.
Care and maintenance
- Lightly flour belts before use, avoiding excessive dusting to reduce waste and belt wear.
- Wipe down belts, scrapers and guards daily, removing offcuts and crumbs after each session.
- Follow manufacturer guidance for cleaning agents and avoid abrasive pads on coated parts.
- Regularly inspect safety guards, emergency stops and moving parts for damage or misalignment.
- Train staff on safe loading, hand positions and lockout procedures before operation.
- Schedule periodic servicing to keep bearings, belts and controls running smoothly.
Explore our dough mixers, dough rollers, bakery ovens and pizza equipment ranges to complete your bakery or pizzeria setup.
Need help choosing? Call Caterboss on (01) 687 5772.