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I’ve always used Acme double pass sheeter with metal rollers. They last forever. Somerset sheeters tend to not last nearly as long from what I was told by a dealer and also two friends of mine have pizza places nearby and said their Somerset sheeters broke down and had to replace them. George, what is your take on sheeter brands?I’ve been ordering equipment all week. It’s so exciting and stressful at the same time! LOL I’ve decided on a Somerset double pass dough sheeter, but I need to choose metal or plastic rollers? Opinions?
In my area, almost every independent, and most local franchises, that I know of all use a sheeted crust. It just seems to be the style around here. Maybe Tennessee as well. That’s why I’m working on a hand tossed and pan pizza. It’s actually kind of sad how much it would stand out around here.I had one with plastic rollers, but the real question is, do you want a roller in the 1st place? It degasses the dough considerbly…