Many bakeries and pizza shops across Canada who make their own dough will need a dough sheeter. Like the name suggests, a dough sheeter will sheet your dough into a consistent flatness, with your desired thickness for a crust. This can be used for pizza or pie crusts or tortillas for example. We’ve been selling pizza sheeters to bakeries and pizza shops for about 30 years now, so we’ll just give you a couple hints as to what you should be considering.
You need to know how many batches of dough you’re going to be making a day. Are you going to be making 5 batches, or 50 batches? This will make a big difference. Secondly, you should know how big your batches will be for each thing of dough. If you’ve got a spiral mixer or a planetary mixer, or a dough divider, you’ll really want all of your machines to be working efficiently with one another: you don’t want a huge spiral mixer that can take a lot of dough, and then trying to put it through a small dough sheeter that can’t handle that volume.
Check out where you’ll want your dough sheeter in your bakery. Do you want a countertop or floor model machine? And how wide of a sheet of dough do you want to be able to make? These are just some of the questions you’ll need to ask yourself when purchasing a dough sheeter. Also note, that many of the reversible sheeters we have can actually be folded up, so when you’re not using them they can be put away without taking up too much space.
Some sheeters will be better for different types of dough. If you’re making a pie or pizza crust, you may want a different sheeter than if you were going to be making puff pastries or strudels. So make sure you check out the manufacturer’s information, to see if the sheeter is exactly what you want.
Or if you’re still feeling overwhelmed with questions, you can always give us a call or email us. We have been specializing in bakery and pizza shop equipment for about 30 years now, so we’re really experts in this field. So drop us a line! Call us toll free at 1-855-388-5999 or email us.