Yasaki
Yasaki JDR-520/3N Floor Dough Sheeter – 500mm Belt, 3-Phase
$7,106.00$8,360.00
In Stock
Bakery Equipment
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial dough sheeters that fits your budget, venue type and compliance needs.
Standards & Compliance
Commercial dough sheeters include mandatory safety systems:
These features protect staff during high-volume bakery production and are essential in Australian commercial kitchens.
FAQ
Dough requires relaxation time. Without a 10–20 minute rest, gluten tightens and the dough contracts.
Likely due to excessive roller pressure, too-thin early passes or dough exceeding 18°C.
No. Sheeters create even thickness, but lamination still requires folding and chilling cycles.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
A dough sheeter compresses dough between two powered rollers. Operators select a roller gap (clearance), feed the dough and perform step-down sheeting: progressively reducing thickness across multiple passes (e.g. 12mm → 9mm → 6mm → 3mm). This prevents tearing, controls gluten alignment and avoids over-pressurising delicate doughs such as croissant or puff pastry.
Each pass through a sheeter increases dough temperature by approximately 0.5–1°C. Laminated doughs must stay below 18°C to prevent butter from melting—otherwise layers collapse, producing greasy or uneven pastries. Professional workflows alternate between sheeting and chilling cycles to stabilise temperatures.
Tight gluten causes dough to shrink back after rolling. A 10–20 minute relaxation period improves extensibility and reduces tearing, particularly for pizza bases and laminated doughs.
Correct pressure protects dough elasticity while keeping layers intact for pastries requiring lamination.
Misaligned rollers cause one side of the dough sheet to be thinner than the other, producing inconsistent bakes and asymmetrical pastry lift. Parallel roller calibration is essential in commercial settings.
Smooth rollers produce gentle compression, while micro-textured rollers improve grip on softer or higher-hydration doughs. Roller finish selection depends on your menu and dough hydration profile.
Different hydration levels impact sheeting performance:
Butter must remain between 15–18°C for proper lamination. Below 12°C it fractures; above 20°C it smears—destroying layers and affecting oven lift. Sheeters help control thickness but cannot compensate for incorrect butter temperature.
Over-sheeting overstresses gluten, producing tough, leathery dough. This reduces oven spring and affects pastry texture and crumb structure.
Sheeters improve speed and uniformity for pizza bases, though operators should avoid excessive rolling which can toughen dough. Multi-pass, low-pressure sheeting provides the best results.
Conveyor dough sheeters require substantial workspace—typically 1.4–1.8 metres of bench depth plus operator clearance. This is one of the most common purchasing oversights in bakery kitchens.
Feeding angle, pass speed, flour dusting and dough rotation significantly affect sheeting uniformity. Even automated sheeters require skilled handling for best results.
Dough sheeters must be cleaned frequently because butter, flour and dough residue accumulate around rollers and scrapers. Commercial-grade sheeters support hygiene through:
HACCP audits commonly target scraper assemblies, belt undersides and roller ends where residue is most likely to collect.
Perfect sheeting is just one step. See how to integrate this into a full lamination workflow in our Tier 0 Bakery Fitout Guide
Specs validated by KW Commercial Kitchen.5 results
