Hi. I am looking for an equipment recommendation. I need to scale up the production of parathas (Indian laminated flat breads) and looking to use a double pass dough roller. The dough will be predominantly Indian wheat flour, oil/ghee, and water. These are traditionally hand rolled, brushed with fat, folded and then rolled again. I have my eye on these two models but would like to get a professional's thoughts if one is better than the other: http://www.doyon.qc.ca/html/en/products/sheeters/pizza_dough_sheeters/dl12dp.php Vs Somerset: http://www.smrset.com/wp-content/uploads/2012/08/Dough-Rollers-CDR-1100.pdf This video is of a larger model that works the same way Thanks!