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Pizza, tortilla, pie, roti, samosa, tart Sheeter machine

Demo model same as new
Pizza, tortilla, pie crust, roti, samosa, tart, pita bread, coffee cake sheeter machine
even good for coffee cake
Optional aluminium cart stand on wheels
  • Stainless steel infeed, chute and receiving tray
  • Heavy gauge, steel frame
  • Hard chrome precision ground rollers
  • Top rollers: 3 1/2”dia. X 10” long (89 mm X 254 mm)
  • Bottom rollers: 3 1/2”dia. X 20” long (89mmX 508mm)
  • Plastic scrapers, sanitary and easily removed for cleaning
  • Sealed ball bearings
  • Will sheet up to 18” (457 mm) diameter
  • One operator can make approximately 500 pieces per hour
  • Fully adjustable
  • 3/4 HP motor
  • For pie crust, pizzas, tortillas, coffee cakes, wraps, etc.
  • Specifications

    DIMENSIONS

    29 1/2”W X 34”D X 31 1/4”H

    (749 mm X 864 mm X 794 mm)

    ELECTRICAL SYSTEM

    120V – 1 PH – 10 A – 60 Hz

    NEMA 5-15P

    3/4 HP motor

    Other voltages available

    CAPACITY

    Up to 500 pieces per hour

    Up to 18” (457 mm) diameter

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    Automatic Divider Rounder Konig Rex Automat

    Used refurbished Automatic divider Rounder REX
    Konig-Rex-Automat divider rounder for any and all dough
    Fantastic for bun rolls, hamburger rolls, hot dog rolls, Portuguese buns, diner rolls, short pastry, very soft dough’s, fruity dough’s,rye dough’s – 40 percentage of rye possible
    capacity of our 5-row machine hourly capacity max. 7500 pieces
    Our model Rex T5 S-MKB weight range is 35g-85g or 1.25oz – 3.05 oz
    Unit has capability with modifications to do 50g -110g or 1.75 oz – 4.0 oz
    Features
    • Fully automated rounding dividing
    • Gentle dough processing
    • Rows can be easily deactivated
    • Machine adjustable between 12 -  25 strokes/min
    • Spreading finger belt on discharge belt
    • Weight  approx. 800 kg, power supply: approx. 1,5 kW

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    Feature Item:
    USED GARLAND DECK GAS PIZZA OVEN PYRO

    GARLAND PYRO DECK GAS PIZZA OVEN


    The Garland GPD48-2 Pyro Deck double pizza deck oven delivers the popular, old-fashioned flavor of stone hearth baking with a modern deck oven design that heats evenly, recovers quickly, and saves energy!The Garland GPD48-2 double pizza deck oven features a convenient oven door design that provides a level “bridge” from the door to the stone hearth when it’s open for easy loading and unloading. Additionally, a dual heat-damper system allows you to regulate the bottom and top heat for specific menu items.

    Achieve perfect results every time thanks to the Pyro Deck, which puts a heat “barrier” between the open flame and stone hearth. This allows the oven to operate efficiently when cooking and also maintain the correct temperature when idle! This results in faster start up time when cooking and less time spent cooking the stones or using screens to compensate for an overheated deck.

    Standard features of the Garland GPD48-2 Pyro Deck pizza double deck oven include an easy to clean stainless steel front and sides, a “cool touch door handle”, black powder coat epoxy legs, and removable aluminized steel flame spreaders.

    A “snap” throttle thermostat with a 650 degrees Fahrenheit maximum temperature enables quick recovery for high output.

    Dimensions:

    Floor Space: 63″W x 45 1/4″D x 62 1/2″H (excludes flue)
    Interior: 48″W x 36″D x 8″H (each oven)

    192, 000 TOTAL BTU

    OVEN IS NEARLY NEW

    This is the oven you need to make great tasting pizza for your customers , don’t miss out on this oven, they are hard for us to keep in stock! Call or email us as soon as possible and start making tasty pizza for your customers!



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    Feature Item:
    Purple Wheat Cranberry / Walnut Bread

    Purple Wheat Cranberry / Walnut Bread

    Ingredients

    Strong Bakers Flour  10 kg

    Purple Wheat Bread Base 3 kg

    Yeast (fresh) +/- 300 g

    Water +/- 7 kg 800 g

    Cranberry (optional) 2 kg

    Walnuts (optional) 1 kg

    Method ( Spiral or Equivalent)

    Mix two minutes slow, seven minutes fast. Give 10-15 minutes bulk. Scale as required and mould. Intermediate proofe 10 minutes. Give final mould. Proof and bake as required.

    Enjoy!

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