Roll-out sheeter for short and wet doughs

Thickness of the dough sheet 1 – 5 mm. The width can be varied within 300 – 600 mm. No additional calibration.
Suitable for example for crispbread and gluten free pizza.
Treatment of the dough sheet, for example seeding, pricking, cutting etc.
Homogenizer as option for mixing rest dough and fresh dough and eliminating air bubbles.