Dough sheeter ROLLMATIC R62/10

A manual dough sheeter flattens and stretches dough by passing it between two adjustable rollers. The operator turns a handwheel to set the gap, controlling the thickness of the sheet. As the dough moves through, the rollers press it evenly, removing air pockets and creating a uniform texture that is difficult to achieve by hand. This method speeds up production while keeping the dough's structure intact, making it suitable for pastries, pasta and laminated doughs that require consistent thickness across large batches. The Rollmatic R62/10 is operated by feeding the dough onto the infeed table, adjusting the roller gap with the handwheel, then guiding the sheet through the rollers. Once the dough emerges on the outfeed side, it can be folded or re-fed for further reduction. The process is repeated until the desired thickness is reached, after which the sheet is cut or shaped as needed. The sheeter is built with a 600 mm wide roller, allowing it to handle full baking trays in a single pass. Its frame is constructed from stainless steel, providing durability in a high-moisture environment. The infeed and outfeed tables are integrated into the unit, reducing the need for additional worktop space. Controls are limited to the handwheel that sets the roller gap, giving the operator direct mechanical control over the thickness of the sheet. No electrical adjustments are required for the sheeter itself, though the unit must be connected to a 400 V three-phase supply to power the motor that drives the rollers. The 600 mm roller width means the sheeter can accommodate standard baking sheets without trimming the dough. The 400 V three-phase power requirement indicates it is designed for commercial kitchens with industrial electrical installations. The weight range of 213 to 260 kg suggests the unit is floor-standing and may require two people to move, though its footprint of 817 mm depth, 2040 mm width and 1265 mm height allows it to fit into most bakery workspaces without occupying excessive floor area. Cleaning involves removing dough residue from the rollers and tables after each use. The stainless steel surfaces can be wiped down with a damp cloth and mild detergent, while the handwheel and gap adjustment mechanism should be kept free of flour build-up to ensure smooth operation. The heavy-duty stainless-steel rollers slide out as a single unit so you can clean them under running water without tools. The R62/10 is a single model with no stated variants or additional configurations. It is categorised as a manual dough sheeter in professional bakery equipment catalogues.