520Mm Floor-Type Commercial Pizza Dough Press For Bakery Bread And Pastry Dough Sheeting

520Mm Floor-Type Commercial Pizza Dough Press For Bakery Bread And Pastry Dough Sheeting - Image 2

520Mm Floor-Type Commercial Pizza Dough Press For Bakery Bread And Pastry Dough Sheeting - Image 3

520mm Floor-Type Commercial Pizza Dough Press for Bakery Bread and Pastry Dough Sheeting

Name: 520mm Floor-Type Commercial Pizza Dough Press for Bakery Bread and Pastry Dough Sheeting
SKU: 3436034584081
Price: 4000 USD
Availability: InStock

$4,000.00

Description

Introducing our 520mm Commercial Pizza Dough Pressing Machine! Perfect for bakeries, this floor-type dough sheeter effortlessly produces consistent, high-quality pizza and pastry dough. Boost your efficiency and elevate your baked goods today—order now!

SKU 3436034584081 Category Food & Beverage Equipment Tags Bakery Equipment, Bakery Machine, Baking Dough Sheeter, Beverage Cereal, Bread Maker, Convection Oven, Dough Sheeter Bakery, Dough Sheeter Machine, Electric Oven, Kitchen Equipment, Kitchen Steel, Other Machinery for Food, Pizza Dough Sheeter, Sheeter For Dough, Toaster Brand: Guangzhou Bossmai Machinery Co., Ltd

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What is the maximum dough thickness that the 520mm Commercial Pizza Dough Pressing Machine can handle?

The 520mm Commercial Pizza Dough Pressing Machine is designed to accommodate various dough thicknesses, with a maximum thickness of up to 20mm. This versatility makes it suitable for a wide range of bakery products.

Is the machine easy to clean and maintain?

Yes, the 520mm Commercial Pizza Dough Pressing Machine features removable parts and a smooth surface, making it easy to clean and maintain. Regular cleaning will ensure optimal performance and longevity of the machine.

What is the production capacity of this dough sheeter?

The 520mm Commercial Pizza Dough Pressing Machine is capable of producing a high volume of dough quickly. It can press out approximately 100-200 pieces of dough per hour, depending on the desired thickness and type of dough.