520mm Commercial Tabletop Dough Sheeter | Foldable Model

Recommended applications

Retail bakeries and patisseries

• Croissants, puff pastry, Danish, palmiers and tart shells produced daily

• Mixed product lines where the same machine services both morning pastry and afternoon cookie or biscuit sheets

Pizzerias and central pizza kitchens

• Pizza bases for 10–14 inch formats and rectangular pans that fit within the 520 mm band

• Flatbreads, manakish-style bases and garlic breads with controlled thickness

Hotel pastry labs and restaurant commissaries

• Shared sheeter for bakery, banqueting and restaurant prep

• Install on a reinforced bench in a central prep room instead of occupying floor space

Cloud kitchens and compact production rooms

• Core sheeting station in container kitchens or small central labs supplying several outlets

• Tabletop layout fits better into tight footprints than a standing 520 or 650 mm sheeter

Selection logic: when TB520mm is the right choice

Choose TB520mm when:

• You regularly process around 100–160 kg of dough per day

• Your main products require more width than 450 mm can comfortably provide

• You want the stability and capacity of a 520 mm roller but must keep the sheeter on a bench or stand rather than on its own floor frame

Skip to a standing sheeter (S520 or S650) when:

• Dough volume is consistently high and sheeting is one of the main constraints in your production

• You prefer a fixed floor station with larger conveyor tables and even higher throughput

• You are running wide slabs for wholesale or factory-style production

How TB520mm fits in Yuemen’s dough sheeter range

Yuemen’s dough sheeter line includes several widths and formats so buyers can match machine size to real production needs:

• S330 tabletop sheeter
  For very small bakeries, R&D labs or low-volume pastry production. Narrower roller and the lowest throughput, minimal footprint.

• TB450mm tabletop sheeter
  450 mm roller, around 4 kg per cycle and roughly 80–130 kg/day. Best for shops upgrading from hand rolling where bench space is available but daily dough volume is moderate.

• TB520mm tabletop sheeter (this model)
  520 mm roller, 5 kg per cycle and about 100–160 kg/day. Suited to bakeries, pizzerias and hotel pastry rooms that are beyond 450 mm capacity but still want a tabletop format.

• S520 standing sheeter
  Same 520 mm working width on a floor frame, with similar 5 kg capacity per pass and 100–160 kg/day class output. Chosen when sheeting is a core task and a dedicated floor station makes more sense than using bench space.

• S650 standing sheeter
  650 mm roller, about 6 kg per pass and 120–200 kg/day, for high-volume, wide-format production in factories and large central bakeries.

FAQ

• What is a 520mm tabletop dough sheeter used for?

A 520mm tabletop dough sheeter like TB520mm is used to roll and laminate dough for croissants, puff pastry, Danish, tart shells, cookies, pizza bases and flatbreads in small to medium commercial bakeries that need more width and capacity than a 450 mm unit.

• How much dough can TB520mm process in one day?

In normal commercial use, TB520mm is designed for roughly 100–160 kg of dough per day, depending on dough type, the number of passes and how long the machine runs in each shift. Each cycle can handle about 5 kg of dough.

• Why choose 520 mm instead of 450 mm?

Choose 520 mm when you want to run wider sheets for croissants, pastry and pizza, place more pieces across the band per pass, and give yourself more headroom as production grows. For bakeries that already feel limited by 450 mm, TB520mm is a natural next step without moving to a floor-standing frame.

• When should I move from TB520mm to a standing dough sheeter?

Move to a standing 520 mm or 650 mm sheeter when daily dough volume climbs into the higher range, sheeting becomes a clear bottleneck and a fixed floor station with longer tables and higher throughput will save more labor and time than a bench-top machine can.

• What type of business is TB520mm best for?

TB520mm is best for independent bakeries, pizzerias, hotel pastry labs and compact commissary kitchens that need a reliable, mid-size sheeter on the bench, process around 100–160 kg of dough per day and want to standardise croissant, pastry and pizza dough thickness without switching to a floor-standing machine.