• Folds down to 41.7″ when not in use
• 17.6 Lbs. / 8 kg dough capacity
• Aluminium die-cast shoulders and casing
• Galvanized hard chrome plated, ground and polished cylinders
• Low voltage electrical system with dual commands (hand & foot pedal)
• Manual lever controls provide immediate & intuitive command over the direction & speed
• Rollers allow for minute adjustments to achieve the exact thickness required
• Foldable wings allow the unit to be stored in a compact vertical position
• Designed for commercial bakeries, upscale patisseries, & hotel kitchens

Description

This Trento Avancini Kemplex SF600 Floor Model Dough Sheeter provides a professional solution for bakeries requiring consistent thickness and high-volume output. Equipped with a 60″ table and a 17.6 lb. capacity, this unit is engineered to process large batches of puff pastry, croissant dough, and fondant with exactness. The chrome-plated rollers are adjustable to ensure the dough reaches the precise millimeter required for delicate layering, while the heavy-duty motor maintains steady torque even when handling dense mixtures.

This industrial machine features foldable wings that allow for a smaller footprint when the equipment is not in operation, making it a versatile choice for kitchens where floor space is a premium. The intuitive lever-controlled directional changes and safety guards provide the operator with total control over the sheeting process, minimizing the risk of accidents during rapid production cycles. The 750W motor is built for endurance, ensuring that the rollers provide a smooth finish without tearing the dough structure.

Constructed for long-term durability, the SF600 / 48765 model features a sturdy frame that resists vibration during intensive use. The aluminum components and high-quality synthetic belts are designed to withstand the rigors of a professional bakery environment. This floor model sits on locking casters, allowing for easy repositioning within the production line or for cleaning the floor space beneath. By integrating this Italian-engineered machinery into your workflow, you enhance your facilitys ability to produce uniform, high-quality baked goods at a commercial scale.

• Restaurant Size Recommendation: Ideal for medium to large-scale commercial bakeries, high-volume pastry shops, and industrial commissary kitchens that produce large quantities of laminated dough or specialty pastries daily.
• Maintenance Advice: The rollers and belts should be wiped down daily with a dry cloth or soft brush to remove flour buildup. Avoid using water or liquid cleaners directly on the belts. Periodically check the tension of the drive chains and lubricate moving parts as specified in the manual.

Read moreSpecifications

Files Spec Sheet Parts Breakdown