Sheeter Recs?

Discussion in 'Professional Pastry Chefs' started by mariedc, Mar 5, 2013.

  1. mariedc

    mariedc

    Messages:
    1
    Likes Received:
    10
    Exp:
    Owner/Operator
    I'm interested in buying a sheeter for my small business, and am looking for recs. We'll mostly be using it for pie crusts (6 inch/9 inch) or other small pastries that use our pie dough. I don't have a lot of space, so I'd like something that can fit on a table top. Does anyone have any reccomendations for a brands/models that they think would fit the bill? 
     
  2. chefchadnyc

    chefchadnyc

    Messages:
    47
    Likes Received:
    14
    Exp:
    Professional Chef
  3. foodpump

    foodpump

    Messages:
    4,907
    Likes Received:
    476
    Exp:
    Professional Pastry Chef
    The link listed above is for a pizza type application.  You can do pie crusts with it, but that's about it--no laminated doughs, no sheets.

    At work I have a table top dough sheeter, the tables fold up when not in use, and it sits on a 5' table.  Collapsed, it takes up about half of the table and folded out, I have a sheet-pan-worth of machine table on either side of the rollers.  This is a reversible sheeter, meaning I can roll the dough through one direction, adjust the rollers to a smaller thickness, roll the dough back, and on and on. Unlike the pizza type of machine, I do not have to handle the dough every time I run it through, it stays on the belts the whole times.

    Rondo makes a good one, as does Fritsch.  The first is Swiss, the second German, both are highly recommended.  I have never worked with American models, but have worked with Asian ones, some are good, some not so good, I can't offer any recommendations with the Asian ones.
     
  4. dan scheitel

    dan scheitel

    Messages:
    27
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    As another poster commented. Rondo is a very reliable brand. I have used both their floor and bench models. I would highly recommend them.