Dough sheeter ROLLMATIC SH600/10

A manual dough sheeter flattens and stretches dough by passing it between two rollers. The operator turns a handle to drive the rollers, which press the dough to an even thickness. This method replaces hand-rolling, giving a uniform sheet without uneven pressure or fatigue. The rollers are adjustable, so the same machine can produce thin pastry layers or thicker pizza bases from a single batch of dough.

To use the ROLLMATIC SH600/10, the operator places the dough on the infeed table, sets the roller gap with the calibrated dial, and turns the handle to feed the dough through. The sheeted dough emerges on the outfeed side, ready for cutting or further shaping. The wings on either side support the dough as it passes, preventing tears or stretching at the edges.

The sheeter is built with a steel frame and stainless-steel rollers. The wings, measuring 600 by 1000 millimetres, are also stainless steel and fold for storage. The unit stands on a base that raises it to a comfortable working height.

The 0.55 kW motor runs on a 400 V three-phase supply, which is standard for professional kitchen equipment. The adjustable gap ranges from 0 to 38 millimetres, covering everything from filo pastry to bread dough. The overall footprint of 692 by 2415 millimetres fits along a worktop or against a wall, while the height of 1775 millimetres allows the operator to work standing.

The weight of 179 to 197 kilograms means the sheeter stays stable during use but can be moved with a pallet truck or trolley. The stainless-steel surfaces are wiped down after each use, and the rollers are brushed to remove dough residue. The wings fold flat to save space when the sheeter is not in use.

The SH600/10 is a manual model, so it does not require programming or electronic controls. The only setting is the roller gap, adjusted with a mechanical dial.

This sheeter is categorised under dough preparation equipment in the professional bakery section of the catalogue.