Roll Sheeter

This equipment is used to reduce the thickness of a dough by passing it between two rollers. This is similar to what might occur wit a home pasta maker. BE CAREFUL to keep your fingers away from the rollers!

Operation:

There are two adjustments that can be made to our sheeter. The adjustments change the distance between the rollers. The upper control adjusts the distance for the first pass through the rollers and the lower one adjusts the final thickness. If the size reduction is too great for either of these steps, you will get tearing. Dough that has been allowed to "rest" will keep the dimensions created by the last rollers while just mixed dough will contract in diameter and increase in thickness.

1. Set rollers to proper distance apart.
2. Turn on switch.
3. Drop dough through inlet.
4. Rotate the dough 90 degrees. You will likely need to gently encourage the rolled dough in order to get it to slide down to the second rollers. Be Careful!
5. Catch the rolled dough before it hits the floor.

Sheeter Inlet	Exit from first set of rollers	Exit from second set of rollers to conveyor belt
Adjustments for distance between rollers	Examples of pita bread