- Sheets from 1 oz. to 28 oz. of dough up to 17" in diameter
- Front feed and discharge
- Welded stainless steel construction
- All stainless steel welded construction
Doyon Baking Equipment DL18DP Details
Sheet dough up to 17" in diameter for pizzas, wraps, and more into a uniform thickness and a round shape quickly and easily with the two stage Doyon DL18DP countertop dough roller sheeter. An ergonomic design and pair of diagonal 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.
FOB MontrealAdd $300 for foot pedal
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 sanitary plastic position rollers also help eliminate dough buildup. Other features include a quick change index system that changes the gap between the dough rollers, simple handle adjustments for exact uniform dough thickness, and a total of three 1'' legs fitted with rubber boots for non-slip operation. 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 DL18DP double pass countertop dough roller sheeter requires a 120V electrical connection.
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.
Width: 20 1/2"
Depth: 11 1/2"
Height: 27 1/4"
|Width||20 1/2 Inches|
|Depth||11 1/2 Inches|
|Height||27 1/4 Inches|
|Maximum Diameter||17 Inches|
|Output||250 Pieces Per Hour|
|Portion Weight||1 - 28 Ounces|
|Transmission Type||Maintenance Free|