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Cooking Equipments
Dough Sheeters, Dividers & Rounders – Factory-Direct from Turkey for Global Bakeries
Cooking Equipments
Dough Sheeters, Dividers & Rounders – Factory-Direct from Turkey for Global Bakeries
📌From Pastry Labs to Hotel Kitchens – What We’ve Learned
In a Tunis resort bakery, the consultant pointed out: “The sheeter is perfect, but the divider slows us down.” Similar voices came from Accra and Warsaw. We realized that dough handling isn’t just about machines — it’s about workflow, consistency, and return on investment. In commercial kitchens and turnkey bakery projects, missing one link causes the entire chain to break.
That’s why our dough sheeters, dividers, and rounders — manufactured in Istanbul, Turkey-engineered, and globally certified — are designed with BOQ alignment, CAD-ready integration, and compliance certificates. Whether for contractors, procurement managers, or kitchen designers, our goal is to match your service rhythm with real-engineered tools. Built in Turkey, exported worldwide, these systems guarantee flow and precision.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Product Portfolio & Performance Specs
Model | Type | Capacity / Cycle | Dimensions (mm) | Power / Voltage | Material |
DS-80C | Dough Sheeter | 8–10 kg / batch | 1000 × 1200 × 1300 | 0.75 kW • 220V 1N | AISI 304 (316 opt.) |
DD-120C | Dough Divider | 120 pcs / cycle | 650 × 750 × 1350 | 1.5 kW • 220–240V 1N | AISI 304 (316 opt.) |
DR-200C | Dough Rounder | 800–1000 pcs/hr | 600 × 700 × 1500 | 1.1 kW • 220V 1N | AISI 304 (316 opt.) |
👉 Optional attachments: tray loaders, scrapers, and trolleys.
Installation & Operator Support
- Plug-and-play for smaller sheeters and rounders.
- Dividers require stable flooring and load mapping.
- CAD/DWG + BIM symbols included for consultants.
- On-site or remote installation guidance available.
Durability & Build Quality
- Built with hardened gears and heavy-duty bearings.
- 15,000+ cycle testing on dividers and rounders.
- Average lifecycle: 7–9 years in hotel or central kitchens.
- Resistant to grease, humidity, and high-turnover workflows.
Hygiene & Safety Standards
- CE-certified with auto-stop guards.
- Seamless body design for fast cleaning.
- HACCP-compliant food-contact surfaces.
🎯Why Choose Our Dough Handling Systems – Key Advantages
- Factory-direct from Turkey, CE-certified, globally shipped.
- BOQ-matched for consultants and procurement managers.
- Multi-unit integration: sheeter + divider + rounder.
- Low energy consumption compared to manual setups.
- Attachments included, plus optional trolleys and scrapers.
- Proven durability in industrial kitchens worldwide.
- FOH-friendly finishing available for open-kitchen bakeries.
📦 Procurement & BOQ Integration
- Submittals, CE/HACCP certification.
- BOQ-aligned selection based on batch size and load.
- CAD files and BIM blocks included.
📊 Comparison Guide – Spiral vs Planetary vs Fork
Feature | Spiral Mixer | Planetary Mixer | Fork Mixer |
Best Use | Bread & pizza dough | Creams, batters, specialty dough | Artisan, gentle dough |
Capacity | Medium–High | Small–Medium | Low–Medium |
Energy Efficiency | High → 12–18% less idle time | Medium → More versatile but less efficient | Low → Longer cycles |
Typical Installation | BOH industrial & central kitchens | Hotels, pastry labs, catering kitchens | Boutique bakeries & specialty shops |
ROI Example | Istanbul bakery saved 18% energy | Kigali hotel cut prep time by 20% | Warsaw boutique bakery improved quality |
🔧 Design & Workflow Integration
- Place sheeters between cold storage and oven zones → Keeps dough temperature consistent, preventing over-fermentation in commercial bakery kitchens.
- Dividers work best near proofing cabinets → Smooth flow from divide to proofing boosts accuracy in high-volume industrial kitchens.
- Rounders positioned beside tray loaders cut transfer time → Reduces operator fatigue and speeds production by up to 12%.
- Visual workflow: cold store → sheeter → divider → rounder → oven → Standardized bakery line design improves consistency for hotels and central kitchens.
🏨 Banquet & Buffet Operations – Handling Peak Loads
Hood type dishwashers carry banquets when plate return spikes above 1,000 per hour. Pass-through ergonomics keep the rack stream moving so chefs reset buffets faster and guests never feel the backlog. In an Istanbul conference center, switching to a hood line cut post-event reset times by 25% and reduced dish return pile-ups during peak service.
- Handles 1,000–1,400 plates/hour with proper rack staging
- Ergonomic hood lift lowers strain; fewer fatigue complaints
- Pass-through layout keeps banquets on schedule without extra staff
🧩 OS&E Integration
- Tray trolleys, dough scrapers, and spare bowls.
- Divider blades, rounder scrapers.
- Compatible with proofing cabinets and rack ovens.
📑 Consultant Support Pack
- Submittals, CE/HACCP certificates → Mandatory for compliance in international commercial kitchen projects.
- CAD files and BIM blocks → Allow seamless integration into bakery layouts and FOH/BOH workflows.
- Load chart and red-lined layouts → Ensure accurate power/gas mapping, prevent costly on-site modifications.
🌍 Where They Work Best – Global Scenarios
- Doha – Resort bakery: Divider + rounder combo cut prep time by 25%.
- Nairobi – Industrial patisserie: Sheeter ensured consistent croissant layers, reducing rejects.
- Warsaw – Hotel buffet bakery: Rounder handled 900 rolls/day without downtime.
🛠️ Cleaning & Maintenance
- Daily bowl and scraper cleaning.
- Weekly lubrication of divider blades.
- Monthly rounder cone inspection.
⚠️ Common Workflow Mistakes
- Placing mixers/sheeters too close to ovens → heat creep → Causes dough sticking and lowers dough quality in pastry production lines.
- Ignoring clearance for tray transfer → Leads to staff collisions and wasted time during bakery peak hours.
- No spare scrapers or trolleys on-site → Delays service flow in resort bakeries and catering kitchens when equipment goes offline.
📈 Energy & ROI Analysis
- Direct-drive models reduce idle time by 10–15% → Less downtime = more consistent output in hotel bakeries.
- Example: Kigali hotel pastry kitchen cut prep time by 20% using PM-40C → Real-world ROI proof with measurable energy savings.
- Istanbul bakery cut prep time 22% with divider + rounder combo → Clear ROI improvement for busy production sites.
- ROI visible within 12–15 months in high-turnover kitchens → Strong case for procurement managers planning central production.
❓ Frequently Asked Questions (FAQ)
Which dough machine fits my kitchen best?
- Depends on daily volume; small cafés usually start with sheeters.
Can one unit handle bread and pastry dough?
No, best results come from dividing tasks: sheeter for lamination, divider for batch splitting, rounder for shaping.
Do you provide BOQ alignment and CAD files?
Yes, all project submittals included.
What’s the lifecycle of these units?
7–9 years average with routine maintenance.
Are these systems FOH-ready?
Yes, finishing panels available for open-kitchen bakeries.
💬 Real Projects & Client Testimonials – What Our Partners Say
