Tekno Stamap - Pastry Sheeter

• Producing uniform sheets of pastry dough for pies, tarts, and other baked goods.
• Creating consistent thickness for croissant and puff pastry doughs, often in conjunction with laminating processes.
• Sheeting various types of dough, including shortcrust, choux, and filo, for commercial bakeries and patisseries.
• Preparing dough for industrial-scale production of biscuits, crackers, and other flatbread products.

Typical capacity

For this class of equipment, working widths commonly range from 500mm to 800mm, suitable for medium to large batch production.

Power supply

Units of this type typically operate on a 3-phase electrical supply, commonly 400V, 50Hz, with varying power consumption depending on motor size.

Roller gap adjustment

Most pastry sheeters feature adjustable roller gaps, typically from 0.5mm to 50mm, allowing for precise dough thickness control.

Conveyor belt length

Commonly, conveyor belts extend to 1.5m to 2.5m per side, providing ample space for dough handling and folding.

Construction material

Frames are typically constructed from painted steel, with dough-contact parts often made from stainless steel or food-grade polymers for hygiene.

Footprint

For this category, a typical operational footprint can range from 2.5m to 4m in length when fully extended, and approximately 1m to 1.5m in width.

• What types of dough can a pastry sheeter handle?

  Pastry sheeters are designed to handle a wide range of doughs, including puff pastry, croissant dough, shortcrust pastry, choux pastry, and even some types of bread dough, provided they have suitable elasticity and consistency.

• Is this suitable for continuous production?

• What maintenance is typically required for a used pastry sheeter?

• Can the roller gap be adjusted precisely?

• What safety features should I look for?

Sheeters and laminators are valued in bakeries for consistent dough thickness and lamination quality. Buyers typically prioritise machines with reliable roller mechanisms and sturdy construction, as these handle repeated daily use well. Used units often represent good value when purchased from reputable sources. Key considerations include motor condition, roller wear, and whether calibration remains accurate. Well-maintained examples deliver dependable performance for croissant, Danish and pastry production. Mechanical simplicity means experienced operators can manage minor maintenance effectively.

General overview for this equipment type