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


    29 1/2”W X 34”D X 31 1/4”H

    (749 mm X 864 mm X 794 mm)


    120V – 1 PH – 10 A – 60 Hz

    NEMA 5-15P

    3/4 HP motor

    Other voltages available


    Up to 500 pieces per hour

    Up to 18” (457 mm) diameter

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    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
    • 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:
    Angel food cake – Bakery Size Recipe


    • 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


    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.


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    Cuts flat Bagel round chips or length ways bagel chips

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