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By Combisteel · SKU: 7062.0010· EAN: 7422242979969

Combisteel Dough Sheeter 520mm, Standing Model, 1.1kW

Professional standing dough sheeter with 520mm roller width for bakeries and commercial kitchens requiring high-capacity dough processing.

Standing dough sheeter with 520mm roll width for pizzerias and bakeries. Adjustable thickness from 0–39mm, single-phase 230V operation, 1.1kW motor. Ideal for consistent dough preparation at volume.

€ 4636,00 ex VAT
€ 5702,28 incl. VAT
B2B PRICE
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Availability
In stock now
Delivery
7–14 days
Warranty
1 year parts warranty
AI summary in plain English — no obligation.

The Combisteel Dough Sheeter 520 is a professional standing model designed for bakeries and commercial kitchens that process large volumes of dough daily. This robust unit delivers consistent results for pizza bases, bread dough, and pastry applications.

Built for intensive commercial use, this standing model provides stable operation while maintaining precision control over dough thickness. The compact folding design allows for flexible kitchen deployment when space optimization is required.

  • Roller width: 520mm
  • Adjustable thickness: 0-39mm
  • Processing speed: 214 RPM
  • Power consumption: 1.1kW, 230V
  • Dimensions: 2520×940×1225mm (W×D×H)
  • Weight: 195kg
FREQUENTLY ASKED

Common questions

What thickness range can you set the dough to?
Dough thickness adjusts from 0 to 39mm, allowing you to sheet everything from thin pizza bases to thicker focaccia or bread dough.
Is this single or three-phase power?
Single-phase 230V, 1.1kW at 50Hz. Plugs into standard commercial single-phase supply; no three-phase installation required.
What's the working width of the rollers?
520mm roll width. Suitable for standard dough portions in pizzerias and bakery operations.
How much bench space does it need?
2520mm wide, 940mm deep, 1225mm tall. Requires substantial linear bench space; confirm your line layout before ordering.
What's the roller speed?
214 rpm. Designed for controlled, consistent sheeting without tearing or bruising dough.