Industrial Dough Sheeter Roller Assembly

Product Specifications

Technical details and manufacturing context for Industrial Dough Sheeter Roller Assembly

Definition

This roller assembly is a component for industrial dough sheeting machines used in the manufacture of bakery and farinaceous products. It is designed to produce uniform dough thickness and consistent texture in high-volume production. The assembly integrates into automated sheeting systems, enabling precise control over dough sheet dimensions for products such as pastries, crackers, and flatbreads. As a B2B supply chain component, it supports standardized replacement and maintenance protocols to reduce production downtime.

The assembly includes cylindrical rollers that apply controlled pressure to dough, flattening it to predetermined thicknesses via adjustable gap settings and synchronized rotation. Key parameters include a roller diameter of 150–300 mm, working width of 600–1200 mm, surface hardness of 58–62 HRC (ISO 6508), maximum operating pressure of 1.0–1.6 MPa, operating temperature range of -10 to 60 °C, bearing type P4 (ISO 492), roller material 40Cr (GB/T 3077), surface roughness Ra 0.4–0.8 μm (ISO 4287), roller runout ≤0.02 mm (ISO 1101), drive power 2.2–5.5 kW, electrical supply 380–480 V AC (IEC 60038), ingress protection IP54–IP65 (IEC 60529), and weight 350–800 kg. Materials on file include food-grade stainless steel (316L), hardened alloy steel, and food-safe polymer bearings.

These values are directory references and must be confirmed for the specific model and application. Verification questions include: What are the exact roller dimensions and tolerances for your line? What is the required surface finish for your dough type? What are the electrical and pneumatic connections? What maintenance intervals are recommended? Maintenance signals include unusual vibration, noise, or inconsistent sheet thickness. Failure boundaries include exceeding maximum pressure or temperature, which can damage rollers or bearings. Always verify model-specific values and standards with the legal manufacturer or supplier.

Working Principle

Rotating cylindrical rollers apply controlled pressure to dough masses, flattening them to predetermined thicknesses through adjustable gap settings and synchronized rotation. The gap between rollers determines the final sheet thickness, while the rotation speed and pressure are coordinated to ensure uniform thickness and texture. The assembly is driven by an electric motor, and the rollers are supported by precision bearings to minimize runout. The system operates within specified pressure and temperature limits to maintain performance and food safety.

Common Materials

Food-grade stainless steel (316L), Hardened alloy steel, Food-safe polymer bearings

Technical Parameters

Parameter	Typical range	Notes & selection driver
Roller DiameterRequired	150–300 mm	Primary roller outer diameter
Working WidthRequired	600–1200 mm	Effective dough processing width across rollers
Surface HardnessRequired	58–62 HRC	Rockwell hardness of roller surfaceISO 6508
Maximum Operating PressureRequired	1.0–1.6 MPa	Maximum hydraulic/pneumatic pressure supportedISO 5208
Operating Temperature Range	-10–60 °C	Allowable temperature range during operation
Bearing Type	P4 N/A	Type of rotational bearing system usedISO 492
Roller Material	40Cr	Alloy steel for strength and hardenability.GB/T 3077
Surface Roughness	Ra 0.4–0.8 μm	Affects dough release and finish.ISO 4287
Roller Runout	≤0.02 mm	Critical for uniform sheet thickness.ISO 1101
Drive Power	2.2–5.5 kW	Depends on roller width and dough consistency.
Electrical Supply	380–480 V AC	Three-phase, 50/60 Hz.IEC 60038
Ingress Protection	IP54–IP65	Protects against flour dust and washdown.IEC 60529
Weight	350–800 kg	Affects installation and structural support.

Ranges are indicative industry figures for RFQ preparation, not a supplier commitment. Confirm every value and standard with the legal manufacturer before ordering.

Components / BOM

Main Roller Shaft Part
Primary structural support and rotational axis

Material: Hardened alloy steel
Roller Surface Sleeve Part
Food-contact surface for dough processing

Material: Food-grade stainless steel
Bearing Housing Part
Enclosure for rotational bearings

Material: Stainless steel
Gap Adjustment Mechanism Optional
Controls distance between rollers for thickness setting

Material: Stainless steel with polymer components

Industry Taxonomies & Aliases

Commonly used trade names and technical identifiers for Industrial Dough Sheeter Roller Assembly.

Manufacturers of Industrial Dough Sheeter Roller Assembly

Manufacturer profiles associated with Industrial Dough Sheeter Roller Assembly.

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Frequently Asked Questions

What materials are used in this roller assembly?

Materials on file include food-grade stainless steel (316L), hardened alloy steel, and food-safe polymer bearings. The roller material is specified as 40Cr alloy steel per GB/T 3077. Confirm material suitability for your application with the supplier.

What are the key dimensions and tolerances?

Directory reference ranges include roller diameter 150–300 mm, working width 600–1200 mm, surface roughness Ra 0.4–0.8 μm, and roller runout ≤0.02 mm. These are reference values; verify exact dimensions and tolerances for the specific model.

What electrical supply is required?

The assembly requires a three-phase electrical supply of 380–480 V AC, 50/60 Hz, per IEC 60038. Drive power is 2.2–5.5 kW. Confirm the exact electrical requirements with the manufacturer.

What maintenance is recommended?

Maintenance should follow the manufacturer's guidelines. Signals that maintenance is needed include unusual vibration, noise, or inconsistent dough thickness. Regularly inspect bearings, seals, and roller surfaces. Always refer to the supplier's maintenance manual.

Data Basis

Editorial classification, named public sources where available, and source-reviewed manufacturer records.

Preliminary Technical Classification

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pressure:	Max 15 bar (217 psi) at roller nip
flow rate:	Up to 500 kg/hr dough throughput
temperature:	5°C to 40°C (41°F to 104°F)
slurry concentration:	Not applicable - designed for dough consistency (typically 30-45% moisture content)