Dough sheeter ROLLMATIC R62-I/13

A manual dough sheeter converts bulk dough into even sheets without stretching or tearing, using smooth, counter-rotating cylinders. The dough is compressed between them, creating a uniform thickness while preserving the gluten structure. This method ensures consistent texture for pastries, pasta, pizza bases, and laminated doughs. The operator adjusts the gap between the cylinders, allowing the machine to produce everything from thin filo to thick bread doughs with precision.

To use the ROLLMATIC R62-I/13, unfold the side tables and secure them. Place the dough on the infeed table, then guide it between the cylinders using the handwheel or electric impulse keys. A foot control enables hands-free operation, freeing both hands to support the dough as it exits. The inverter reverses the direction instantly, allowing corrections without stopping the machine. The flour drawer beneath the cylinders dusts the sheet lightly to prevent sticking, while quick-release scrapers clean the cylinder surfaces between batches.

The R62-I/13 features a 600 mm wide cylinder with a 48 mm opening, providing ample working width for large batches. The frame and tables are stainless steel, and the foldable side tables collapse for storage or transport. Safety microswitches disable the motor if the guards are lifted or the flour drawer is opened, while gas springs hold the guards in place during cleaning. The inverter smooths motor acceleration, reducing mechanical stress and extending the drive components' lifespan.

Controls include electric impulse keys for forward and reverse rotation, a handwheel for manual gap adjustment, and a foot pedal for hands-free operation. The clutched adjustment system allows micrometric changes to the cylinder gap, ensuring precise thickness without backlash. A quick belt tensioning lever releases the drive belt for maintenance, and the QR scrapers detach without tools for cleaning.

The 0.75 kW motor operates on a single-phase 230 V supply, suitable for standard UK commercial circuits. The unit weighs between 235 kg and 285 kg, requiring a sturdy work surface or floor stand. Its footprint measures 112 cm by 145 cm, fitting most bakery workspaces, while the foldable tables reduce depth when not in use. The weight and size make it a permanent fixture for daily production in bakeries, hotels, and central production kitchens.

Cleaning is straightforward due to the design: quick-release scrapers and the flour drawer remove for washing, while the cylinder guards lift on gas springs for roller access. The belt tensioning system allows the drive belt to be slackened for inspection or replacement. Stainless steel surfaces wipe clean, and safety microswitches prevent accidental start-up during maintenance.

The R62-I/13 is a single model with foldable and removable side tables, an inverter, and a 600 mm cylinder, designed for professional bakeries and catering equipment.