Equipment Recs - Sheeters or Presses

Discussion in 'The Think Tank' started by hotsawce, May 15, 2017.

  1. hotsawce

    hotsawce Member

    Jul 13, 2015
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    I am looking to roll out thin, consistent, round skins and wanted to know if anyone could recommend a reasonably priced sheeter or press. I am not looking to define an edge on the crust. My dough bakes up similarly to pita at high temperatures (largely due to the thinness.)

    Two stage sheeters look nice but I've seen some where the doughs don't always come out round.

    Presses seem to be more pricey, and it looks like only the more expensive ones can be used without oil.

    Doesn't have to be a brand name or a Doyon; if it's an off brand that works well I'm fine with that.
  2. Steve

    Steve Active Member

    Oct 25, 2014
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    We use Somerset in our two shops. Haven't had any issues with them *Knock on wood* in 7 years for the one and 2.5 years for the other. Very consistent. Last saw them priced for about $3400

    Sent from my iPhone using Tapatalk
  3. George Mills

    George Mills Well-Known Member

    Feb 25, 2007
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    Livonia MI
    Sheeters are not designed to produce round product Usually the dough is run through the first roller then turned 90 degrees and run through the second roller. Then the final forming is done by hand.
    Somerset is an excellent sheeter. we have hundreds of pizza shops that use them.
    George Mills
    Joe likes this.
  4. Tom Lehmann

    Tom Lehmann Well-Known Member

    Jun 13, 2006
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    George is "spot-on", all of the dough sheeters that I've ever used required a minimum of three passed to get something even close to resembling round, like George said, as the dough is removed from the sheeter after the last pass it is manually stretched into a circle. Dough presses, especially those with a heated head or both heated head and platen will press a dough ball out to a reasonably round circle IF the dough is properly formulated for the hot press. When making your decision keep in mind that presses do not perform very well with low absorption doughs, they like a soft and extensible dough (think high absorption and reducing agents) where as sheeters perform best with lower absorption doughs. Due to their very low absorption, doughs for cracker and thin crispy type crusts are best made using a dough sheeter, most will agree that for these types of doughs a sheeter is the only practical method for opening the dough into a skin. Some time ago I wrote an article (In Lehmann's Terms) where the different methods for opening the dough into a skin were discussed in detail including how the method used for opening the dough impacts the finished chust. This article should be available in the PMQ archives.
    Tom Lehmann/The Dough Doctor