Dough sheeter ROLLMATIC R65S/12

A semi-automatic dough sheeter flattens and stretches dough by passing it between two motor-driven rollers. The gap between the rollers is adjusted to control thickness, while the belt carries the sheeted dough away from the rollers. This method gives even thickness across the whole sheet, which is essential for consistent baking and portioning. The rollers press the dough gradually, so gluten strands align without tearing, producing a smooth, elastic sheet that rises evenly in the oven.

To use the Rollmatic R65S/12, position the unit on its wheeled base and unfold the removable wings to extend the worktop. Load the dough onto the infeed belt, set the desired thickness on the 4.5-inch touch screen, and select one of the 50 stored programmes that control roller speed and belt speed. Start the machine; the rollers draw the dough in, flatten it to the chosen thickness, and the outgoing belt carries it across the worktop. If the dough needs to be passed through again, press the reverse button or use the optional pedal to return it without manual handling. The protective grids must be closed while the machine runs; if opened, the safety microswitch stops the rollers immediately.

The frame is built from sandblasted steel finished in powder-coated paint for durability in a busy kitchen. The folding wings and wheeled base allow the unit to be moved through standard doorways and stored against a wall when not in use. A quick-release scraper cleans the rollers, and a flour collection box beneath the rollers catches excess flour, preventing it from spreading across the worktop. The belt tensioning system lets the operator remove and replace the belt without tools, reducing downtime during cleaning.

The 2 kW motor draws power from a 230 V single-phase supply, which is standard in professional kitchens and avoids the need for a three-phase circuit. The weight of 313–365 kg means the unit is stable during operation but can still be rolled by one person when the brakes are released. The 650 × 1200 mm worktop provides space for a full sheet of dough and allows the operator to work on one side while the machine processes on the other.

Cleaning involves removing the belt, releasing the scraper, and emptying the flour collection box. The touch screen and controls are wiped with a damp cloth, while the steel surfaces are cleaned with a mild detergent to preserve the powder-coated finish. The safety microswitch on the flour box ensures the machine cannot run if the box is not properly seated, preventing flour from being drawn into the mechanism.

The R65S/12 is one of four models that share the same 650 mm roller width but differ in wing length: 1200 mm, 1400 mm, 1600 mm, and 1800 mm. Optional equipment includes a reverse-cycle pedal, a right leg with wheels for the 1400 mm model, a right shelf with basins for the 1400–1800 mm models, a dough forming table, and a knife shelf for wheeled legs.

This model is listed under dough preparation equipment in the professional bakery section of the catalogue.