Hello,
Is anyone here using a commercial style, countertop electric dough sheeter in their home? I want to add a reversible belt electric dough sheeter no longer than seven/eight feet long when the belts/outriggers are down.
I need a traditional reversible belt unit, not a “one pass thru” style like you might use for making pizza crusts… Budget is no more than $3k. Primary use will be for making laminated doughs.
If you’re using one, which brand are you using? Any tips on using this in a home kitchen or with workflow issues? My plan is to keep it on a wooden topped heavy rolling table, that will store with the wings up in a custom built roll-in Walnut column cabinet when not in use. When stowed, it will look like a regular Walnut column cabinet that matches the two built-in oven cabinets in our kitchen.
Something like this unit:
Thanks for any assistance!
Cheers!