Professional equipment
A manual dough sheeter is a powered sheeter where the operator sets the roller gap and runs the belts, rolling puff, croissant, pizza and donut dough into even sheets. This range includes the compact Rondo Econom 4000 in bench and mobile stand versions for hotels, restaurants and pizzerias, and the Rondomat with a 650 mm working width for small to mid-size bakeries.
The compact Rondo Econom 4000 comes as a bench or mobile stand model for hotels, restaurants, pizzerias, canteens and home-style bakeries.
The Econom 4000 has a final-thickness stop so every sheet comes out at the same thickness.
The Rondomat is built for small to mid-size bakeries, with a 650 mm working width, gentle sheeting of all doughs and the ability to feed cutting tables, croissant machines or small make-up lines.
No. It is a powered sheeter with manually set rollers. For programmed sheeting, see the automatic dough sheeter category.
The category lists croissant, donut and pastry production.
