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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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    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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    Angel food cake – Bakery Size Recipe

    angel-food-cake

    • Egg whites, * thawed frozen or refrigerated liquid 3 lbs 8 ozs – Combine, and mix on 3rd speed for 1 minute
    • Cream of tartar 0.6 ozs
    • Sugar 1 lbs 5 ozs – Add gradually while mixing on 2nd speed for 3 to 4 minutes until soft peaks form
    • Vanilla 3 ozs -Blend in
    • Almond extract 0.25 ozs
    • Cake Flour1 lbs 5 ozs – Sift together. Mix on 1st speed, 2 cups at a time, until blended
    • Salt – 0.25 ozs

    Total appr. wt. 7 lbs 7 ozs

    Instructions

    Divide and portion about 1 lb. 14 ozs of batter into four ungreased tube pans.

    Bake at 375 degrees F for 30 to 40 minutes, untill the tops are golden brown and spring back when touched.

    Invert and cool completley before slicing.

    Yeild: 4 10-in. tube cakes/48 servings

    * You also can reconstitute egg whites: 7 ozs. dried egg white mixed with 49 ozs, of water.

    Enjoy!

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