Dough sheeter ROLLMATIC R62/13

A manual dough sheeter converts bulk dough into even sheets while maintaining its structure. Two counter-rotating cylinders press the dough, thinning it with each pass. The operator feeds the dough into the gap, and the rollers stretch it uniformly across the cylinder's width. This approach protects the gluten network, ensuring consistent rising and even baking for products like puff pastry, pizza bases, or laminated doughs.

The ROLLMATIC R62/13 operates with a 600 mm wide cylinder and a 48 mm opening. Dough is placed on the infeed table, the gap is set using the clutched micrometric adjustment, and the rollers are activated via electric impulse keys or a foot control. The dough passes through, emerging at the chosen thickness. For thinner sheets, the operator returns the dough and reduces the gap incrementally. The work cycle can be reversed instantly, allowing the dough to be pulled back without stopping the machine.

Foldable and removable tables provide a work surface measuring 600 by 1300 mm, accommodating large batches or extended sheets. The tables lock during use and fold away for storage or transport. A built-in flour drawer beneath the rollers dispenses flour automatically, preventing sticking. Safety microswitches on the cylinder guards and flour drawer halt the rollers if either is opened, while gas springs keep the guards raised when needed.

Constructed from stainless steel, the sheeter features a quick-release scraper system for tool-free removal during cleaning. The belt tensioning mechanism allows rapid release and re-tensioning, minimising maintenance downtime. Adjustable feet ensure stability on uneven floors.

Controls include electric impulse keys for forward and reverse rotation, a foot pedal for hands-free operation, and a micrometric adjustment wheel for precise gap settings. The 400 V three-phase supply suits professional kitchens, and the 0.75 kW motor delivers adequate torque for dense doughs.

Cleaning involves removing the quick-release scrapers, brushing away flour and dough residue, and wiping the cylinders and tables with a damp cloth. The flour drawer slides out for emptying and refilling, and the belt can be released for inspection. The R62/13 is available in two variants: the R62-I with an inverter for variable speed control, and the R62-T with an integrated cutting unit for an extended work surface. Both share the same core construction and safety features.

This model is part of ROLLMATIC's professional bakery equipment range, designed for manual dough sheeters.