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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    Banana Gelato – Bakery / Restaurant / Icecream Shop Recipe

    Q : What is the difference between gelato and traditional, American Ice Cream?

    A: Four principal differences exist – fat content, key ingredients, texture and flavor. Gelato contains less butterfat ( 4 percent to 8 percent ) than American-style ice cream ( 10 percent to 18 percent ). Gelato’s key ingredients are whole milk, sugar (usually confectioner’s sugar), flavorings (especially fresh fruit) and sometimes skimmed milk powder, which adds viscosity and helps stop the build up of ice crystals. Gelato is not as frozen in texture when served-it’s more of a semi-frozen ice cream and is generally best eaten fresh the day its made.

    The flavor of gelato is generally agreed to be purer on the palate, especially gelato made with water (sorbetto). Gelato is normally stored in a forced air freezer that prevents the gelato from freezing completely. Try this simple banana gelato.

    Banana gelato


    Milk, whole 2 lbs 3 ounces ( 1L )

    Water 2 lbs 3 ounces ( 1L )

    Confectioners’ sugar 14 ounces ( 400g )

    Bananas, ripe 2 lbs 3 ounces ( 1kg )

    Lemon, fresh juice 2 ounces ( 56ml )

    Total appr. wt. 7 lbs 9 ounces ( 3.456kg)

    Method : Place the sugar and water in a saucepan, and stir while slowly bringing the mixture to a boil. This ensures the sugar dissolves. Remove the pan from the heat and cool. In a separate bowl, mash the bananas, and stir in the juice from the lemon. Add the mild and the cooled sugar/water syrup. Transfer into an ice cream maker and freeze according to the manufacturers’ instructions.


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    It is in perfect working condition with a new paint and all the accessiories are available100_0589

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