- heets from 1 oz. to 10.5 oz. of dough up to 12" in diameter
- Front feed and discharge
- 2" x 12" rollers; 13/64" (5 mm) maximum roller gap for adjustable dough thickness
- Four casters, including two with locks
- Includes crumb drawer and bagging device
Doyon Baking Equipment DL12SP Details
Sheet dough balls up to 12" in diameter for pizzas, wraps, and more into a uniform thickness and a round shape quickly and easily with the one stage Doyon DL12SP countertop dough roller sheeter. An ergonomic design and pair of horizontal rollers enable a single operator to make up to 250 pieces per hour, while its compact countertop size makes it ideal for operations with limited space. This unit drastically reduces the amount of physical work needed for regular dough sheeting and also works to both reduce labor costs and increase consistency throughout your operation by ensuring that the dough is uniformly prepared each time.
In addition to all stainless steel welded construction, a heavy-duty, maintenance free 1/2 hp motor and sealed, permanently lubricated ball bearings combine to ensure years of trouble-free operation. This drive mechanism is also isolated from the roller area for sanitary operation. Stainless steel removable spring loaded scrapers remove easily for cleaning, while the plastic rollers also help eliminate dough buildup. Other features include a quick change index system that changes the gap between the dough rollers and simple handle adjustments for exact uniform dough thickness. Perfect for bakeries and commercial kitchens alike, this unit can sheet all types of dough including cinnamon rolls, doughnuts, pierogis, danish, and more.
The Doyon DL12SP single pass countertop dough roller sheeter requires a 120V electrical connection for operation.
For best performance, be sure to make your dough round and slightly thinner at one end. Simply drop the dough into the feed chute with the thin end first, then make a 1/4 turn between the first and second rollers. Always use plenty of flour to prevent the dough from sticking. Dough with a moisture content of 50-60% is recommended for optimal results.
Add $300 for foot pedal
Width 16 1/2 Inches Depth 11 1/2 Inches Height 13 Inches Maximum Diameter 12 Inches Amps 3 Amps Hertz 60 Hertz Phase 1 Voltage 120 Wattage 370 Watts Horsepower 1/2 HP Output 250 Pieces Per Hour Portion Weight 1 - 10.5 Ounces Power Type Electric Transmission Type Maintenance Free Type Dough Sheeters
Width: 16 1/2"
Depth: 11 1/2"