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520mm Pizza Dough Roller Sheeter Machine | Standing Floor Type
Модель:
SP520mm
ВЛАСТЬ
0.75KW
380V/220V
НАПРЯЖЕНИЕ
258 KG
Н.Вес
100–160 KG Dough/Day
Емкость
Electric
Энергия
Спецификация
Power source
Electric
Тип уборки
Guangzhou China
Цвет
Stainless Steel
258 KG
Масса
2440*955*1220 MM
Размер
5 KG/Time
Размер упаковки
Диапазон веса теста
CE/SABS/GSO/ISO
Capacity
100–160 KG Dough/Day
Made in China
Место производства
Описание
Commercial pizza dough sheeter for sale in China! Check out our competitive commercial pizza dough sheeter prices to find the perfect machine for bakeries, pizzerias, and restaurants looking to streamline their dough preparation process.
520mm Commercial Dough Sheeter – Efficient Dough Processing for Bakeries, Pizzerias, and Food Producers
The S520 520mm standing dough sheeter is a floor model pastry and pizza dough roller for bakeries, pastry labs, pizzerias and central kitchens that need consistent sheeting and lamination every day.
With a 520 mm working width, up to 5 kg dough per pass and a 0.75 kW motor, it takes over repetitive rolling work for croissants, puff pastry, Danish, tart shells, pizza bases, flatbreads and cookie slabs. The full-length conveyor and heavy frame are designed as a permanent production station, not a light auxiliary machine.
Key features and performance benefits
520 mm roller width for serious pastry and pizza work
The 520 mm roller span gives enough working width for croissant book folds, full puff pastry sheets, Danish blocks and large pizza skins. Operators can sheet wide bands of dough, then cut or portion according to their layout instead of being limited by a narrow roller.
5 kg per cycle and 100–160 kg per day
Each pass can handle around 5 kg of dough. In a normal pastry or pizza workflow, this supports roughly 100–160 kg dough per day, depending on recipes and shift length. That range suits busy artisan bakeries, central pastry rooms and pizza commissaries that have clearly outgrown manual rolling or small tabletop sheeters.
Floor-standing conveyor system
The standing frame integrates a full-length conveyor on both infeed and outfeed sides. Dough can be passed through multiple times for lamination and thickness reduction without constant lifting and repositioning. This improves consistency, reduces operator fatigue and helps keep a clean, organised sheeting station.
Adjustable thickness control
The roller gap is adjustable in small steps, allowing you to start with bulk reduction and gradually move to finishing thickness. This is critical for laminated doughs, where aggressive reduction destroys layers, and for pizza doughs where you want an even, relaxed sheet without tearing.
Heavy-duty stainless structure
The S520 standing sheeter is built as a fixed part of the production room. Stainless steel construction is hygienic and easy to wipe down, while the machine weight keeps it stable during intensive use. Staff can work both sides of the machine and lean trays or bins against the frame without shifting it.
Designed for continuous bakery operation
Electrical power is sized for bakery use, so the machine can run through prep periods and main shifts without being pushed to its limit. Operators can keep a steady tempo instead of rushing to “protect the machine,” which helps product quality and extends equipment life.
Typical applications
Artisan and retail bakeries
Laminating croissant and puff pastry dough
Sheeting dough for Danish, palmiers, mille-feuille and tart bases
Preparing cookie and biscuit slabs to consistent thickness before cutting
Pizzerias and central pizza kitchens
Sheeting pizza bases for 10–14 inch formats and larger
Preparing flatbread and focaccia sheets for cutting or panning
Handling pre-fermented dough batches where hand rolling is already the bottleneck
Hotel pastry labs and commissaries
Producing laminated doughs and tart bases for buffets, banquets and in-house outlets
Using one central sheeter to supply several points of sale inside the same property
Food factories and central kitchens
Pre-sheeting dough for semi-automatic lines and frozen product ranges
Scaling from manual lamination to a stable, semi-industrial process without jumping directly to a full laminating line
Изображение продукта
Basic workflow and usage tips
Dough preparation and resting
Mix and bulk ferment or rest dough as required by your recipe.
Pre-shape dough blocks in sizes comfortable for the 5 kg per pass capacity.
Gradual reduction
Start with a thicker roller gap to reduce height gently.
Reduce the gap step by step on each pass instead of jumping directly to very thin settings to protect gluten structure and lamination layers.
Lamination passes
For croissants and puff pastry, alternate folds and passes at gradually decreasing thickness settings.
Keep dough cool and firm; if it warms up or softens, pause and chill before continuing to avoid smearing butter layers.
Final sheeting and cutting
Use the final passes to reach target thickness for croissants, pizza bases, flatbreads or cookies.
Transfer sheets directly to cutting tables, cutters or proofing trays to minimise extra handling.
Cleaning and care
After use, brush off loose flour and scraps from belts and surrounding surfaces.
Wipe stainless panels and accessible parts with a damp cloth and suitable food-safe cleaner.
Regular light cleaning keeps the sheeter ready for the next shift and supports hygiene inspections.
How the 520mm standing sheeter fits in the Yuemen dough sheeter range
Within the Yuemen dough sheeter family, buyers can choose tabletop or standing models and different working widths. Typical catalog models include S330mm, TB450mm, TB520mm, S520 (SP520mm) and S650mm.
The 520mm standing dough sheeter (S520 / SP520mm) is positioned as:
520 mm working width
Floor-standing conveyor sheeter
Around 5 kg per pass and 100–160 kg dough per day
It is the right choice when:
Daily dough usage is roughly 100–160 kg and lamination or sheeting is a daily core task
A permanent sheeting station in the production room makes more sense than a folding or tabletop unit
You need 520 mm width but want to keep footprint and investment below the largest 650 mm machines
In contrast:
TB520mm is a 520 mm tabletop sheeter suited to smaller spaces and lower volumes, where the machine sits on a bench and can be moved or stored more easily.
S330mm and TB450mm cover smaller formats for compact shops and lighter daily use, where dough volume is limited and sheet width can be narrower.
S650mm targets bakeries and factories that have outgrown 520 mm width and need wider bands and higher throughput, often for multi-store or wholesale production.
FAQ
What is a 520mm standing dough sheeter used for
A 520mm standing dough sheeter like S520/SP520mm is used to roll and laminate dough for croissants, puff pastry, Danish, pizza bases, flatbreads, cookies and tart shells at medium to high volume. It replaces manual rolling and keeps thickness more uniform across batches.
How much dough can the 520mm standing sheeter handle in a day
The machine is sized for roughly 100–160 kg of dough per day, depending on recipes, dough temperature, number of passes and working hours. Each cycle can comfortably handle about 5 kg of dough, so production can be organised in repeatable blocks.
When should a bakery move from a tabletop sheeter to the 520mm standing model
A bakery should move from a tabletop 520 mm sheeter to the standing S520 when:
Daily dough quantity climbs into the 100 kg range
Staff spend a large part of the shift on rolling and lamination
The sheeter becomes a central workstation instead of an occasional helper
Is the 520mm standing sheeter suitable for croissant lamination
Yes. The 520 mm width and long conveyor are well suited to croissant and puff pastry lamination. With correct dough temperature and stepwise thickness reduction, the sheeter helps maintain clean layers and consistent final thickness.
What type of businesses benefit most from the 520mm standing sheeter
Medium to large retail bakeries, pizza commissaries, hotel pastry labs and central kitchens benefit most. They have enough daily volume to justify a dedicated floor sheeter but may not yet need a fully automatic laminating line.
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