|By Cjp724 (Cjp724) on Friday, March 24, 2000 - 06:06 pm: Edit|
Hi, I'm an executive chef here in the New York area and in the process of opening a new kitchen. I am looking for information on dough sheeters - ideally a table top dough sheeter. If anyone has any information or can point me in the right direction as to where to get information on dough sheeters it would be greatly appreciated. Thanks. Carl
|By Panini (Panini) on Friday, March 24, 2000 - 07:22 pm: Edit|
I prefer Rhondo, in fact I think they are located in NJ just across the river, corse this is going back a few years. I also have an Acme dough roller, 2 stage for pizza shells, good work horse.
The best way to buy sheeters is to go see them in action ,if you have the time. Space and time is always a concern.You may decide you need a portable table mounted instead of mounted.Most of the distributors have locations for you to see the equipment in use.
|By jeee2 on Friday, March 24, 2000 - 08:33 pm: Edit|
Depends on the useage.
I have a reverseable rondo , paid $4K at auction and couldn't get by without it .
A table top wouldn't work for me , we do mostly wholesale croissants. Rondo is the only way to fly, same as mixers is spelled hobart unless you need a huge spiral type.
New rondo's can cost over $25K but they are easy to come by at auctions or used on the web.
|By vbean on Wednesday, June 07, 2000 - 03:48 am: Edit|
I use a reversable table top rondo and I love it!
We used to roll all the dough by hand (four restaurants-fairly large hotel). I can fold up the sheeter and move it aside during the day so that the bread bakers have an empty bench.