Sheeters

"Quality Bakery Equipment Since 1960"


Save time and money with Bloemhof sheeters. Sheeting dough by hand is a backbreaking job. Our line of sheeters will not only relieve the stress but also help you make a more consistent product, crusts with even thickness, fluffier pastry and lighter dumplings. Reduce labor and stretch your dough further for more economical production.

All Bloemhof sheeters feature a totally enclosed drive system for safe, reliable and sanitary operation. We do not compromise on quality because you don't either.




Simplex PR20 Two Pass Dough Roller
Simplex PR20 Two Pass Dough Roller
Make up to 450 Pizzas per Hour

Simple, fast and economical. Sheet pie crusts or pizza shells up to 20" round. The Simplex PR20 features large diameter rollers and a Quick Change Index System that instantly changes the gap between the dough rollers.

Pizza and pie shells are made easily with this compact, counter top design. The floured dough ball is dropped into the top hopper, then the sheeted dough piece is manually turned 90 degrees and fed through the second set of rollers.


 

Production Sheeting

These pictures show how the Simplex 328 Production Sheeter increased the efficiency of this busy wholesale bakery.


Loading 15 pound blocks of dough onto the in-feed belt, is made easier on the staff with the adjustable in-feed height. The dough is fed into the first of three sets of oversized sheeting rollers. Dough bunching is reduced by the use of independent speed controls After the first sheeting stage the dough is laid down using a waterfall transition. This reduces dough stress and can be controlled accurately to suit pastry, pizza or yeast raised dough.

The third and final sheeting stage has a very uniform thickness and density. The fourth belt speed control feeds the dough into the docking and cutting station.
By increasing the sheeting capability to 27" wide, more doughnuts can be cut with less waste or reruns. Dough weights are very consistent.

These bismarks have excellent volume after proofing and are ready to go into the fryer.



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