Laminoir à pâte professionnel — Réversible, 5 largeurs de bande, écartement des rouleaux de 1 à 35 mm

R&M commercial dough sheeters for professional bakeries and pastry kitchens — floor-standing reversible models. Five machines cover belt widths from 400mm to 760mm — the right size for croissant lamination, puff pastry sheeting, danish production, and high-volume bread rolling. All fold flat for storage. 220V or 380V. Factory-direct pricing with OEM available.

DEMANDER UN DEVIS →

Model Specifications

Contact us for wholesale pricing, OEM branding, and export lead time.

What Makes a Floor-Standing Sheeter the Professional Choice

Walk into any serious pastry kitchen — a hotel that produces its own croissants, a wholesale bakery supplying supermarkets, a food factory running laminated dough through a daily production cycle — and you will find a commercial dough sheeter rather than a tabletop model. The reason is straightforward: volume and dough size.

A floor-standing reversible commercial dough sheeter handles dough masses that a tabletop machine cannot manage. The RMQ-670A takes up to 10kg of dough in a single run; the RMQ-820A handles 15kg. That is a full batch of croissant dough — scaled, laminated, and sheeted without stopping to split the batch. The reversible belt mechanism passes the dough sheet forward and back through the rollers automatically, progressively reducing thickness without any manual turning or repositioning — the hallmark of a floor-standing commercial dough sheeter.

This is the core operational advantage a commercial dough sheeter delivers over a bench-top or countertop model: the reversible action means one operator can watch the machine and attend to other tasks between passes. The machine does the work of progressively laminating and thinning the dough; the operator adjusts the gap wheel and manages the fold.

Understanding the Five Models — Which to Choose

Every commercial dough sheeter in this range is sized by belt width, and belt width is the primary decision. A wider belt processes more dough in each pass and handles larger butter blocks in laminated dough without losing the edges. The right belt width depends on your standard dough batch size and the products you make — the first question to answer before selecting a bakery sheeter for your line.

RMQ-400A (400mm belt): The entry-level floor-standing commercial dough sheeter. Handles up to 4kg — suitable for a small-scale pastry kitchen producing croissants, danish, or pie dough in moderate volumes. Smaller footprint than the wider models when folded.

RMQ-520A (500mm belt): The most versatile mid-range choice. Five kilograms covers most commercial batch sizes for croissant and puff pastry production. 500mm belt width is wide enough for full-size croissant triangles and danish sheets.

RMQ-630A (600mm belt): A step up in sheet width — useful when your finished product format requires wider dough sheets or when you’re cutting large pieces that benefit from a wider working area.

RMQ-670A (650mm belt, 10kg): For bakeries working with larger dough batches, this commercial dough sheeter fits hotel central kitchens — hotel central kitchens, institutional food service, wholesale bakeries supplying multiple outlets. The jump from 5kg to 10kg maximum dough weight is the key difference.

RMQ-820A (760mm belt, 15kg): The widest and highest-capacity commercial dough sheeter in the range. At 15kg per run, this handles industrial bread and pastry lamination. Runs on 380V three-phase only. For factory environments with industrial electrical infrastructure.

Key Features Across All Models

Reversible belt direction: The conveyor belt reverses direction, passing the dough sheet back and forth through the stainless steel rollers without the operator physically moving the dough. On a commercial dough sheeter, this back-and-forth pass is the fastest way to laminate large batches. This is the defining feature of a reversible dough sheeter — it reduces labor and produces more consistent lamination than manual back-and-forth rolling.

1–35mm roll gap adjustment: The gap wheel adjusts roller spacing from 1mm to 35mm in fine increments. Start thick on the first pass and progressively reduce to your target thickness over multiple passes. Every commercial dough sheeter in the A-series shares this same 1–35mm adjustment range. This range covers everything from initial sheeting of a thick dough block to finishing a 2–3mm croissant sheet or a 1mm fresh pasta sheet.

Fold-flat design: When not in use or when moving the machine, the conveyor belt section folds upright against the frame. This significantly reduces the floor footprint — important in commercial kitchens where every square meter is allocated to active production. For a bakery that moves equipment between shifts, a fold-flat commercial dough sheeter is a genuine space saver.

Auxiliary rolling pin holder: Included as standard on every commercial dough sheeter — a useful addition for operators who hand-roll dough onto the belt or finish-shape pieces coming off the machine.

220V/380V options: RMQ-400A through RMQ-670A support both single-phase 220V and three-phase 380V. The RMQ-820A runs on 380V only. This dual voltage availability makes the four smaller models compatible with a wider range of commercial kitchen electrical setups — important when you install a commercial dough sheeter in an existing kitchen.

OEM and custom speed options: A gearbox reducer is available as an optional add-on for slower belt speed — useful for high-hydration doughs or lamination work where a slower pass gives better control. 110V conversion is available for markets running on North American power standards.

What This Machine Produces

Croissant dough lamination: Laminated croissant dough requires many passes with progressive thickness reduction — the daily job of a commercial croissant sheeter. The reversible action automates the back-and-forth, while the 1–35mm range covers the full lamination process from initial sheeting at 20–25mm down to a finished 3–4mm sheet before cutting. The RMQ-670A and RMQ-820A handle full commercial croissant batches in a single run — throughput that only a commercial dough sheeter can deliver. For the technique behind laminated croissant dough, see the independent article on croissants.

Puff pastry and danish dough: Puff pastry sheeting requires controlled, consistent lamination, which is the core job of a commercial dough sheeter. The stainless steel rollers deliver even pressure across the full belt width, preventing uneven thickness that causes irregular puff and inconsistent bake.

Pie crust and tart shells: Pie dough and tart pastry both benefit from sheeting to a consistent thickness — more reliable than hand-rolling for production quantities. The adjustable gap on this commercial dough sheeter produces uniform pie crust thickness batch after batch.

Cookie dough: Cookie dough sheeting for cut-out cookies or layered cookies is straightforward on this machine. Set the gap to your target thickness and pass the dough through. No re-rolling, no inconsistent thickness, no dough stretching from manual pressure.

Pasta and bread dough: The 1mm minimum gap makes this commercial dough sheeter suitable for thin pasta sheet production. For bread dough, the electric dough roller handles the flattening step in a dough sheeting workflow before shaping, and this dough sheeter machine keeps the workflow moving. For pizza base pressing, the commercial dough roller machine is the answer — see the pizza dough roller.

Floor-Standing vs. Commercial Tabletop Dough Sheeter — How to Decide

The floor-standing (A-series) and commercial tabletop (T-series) sheeters share the same roll gap range (1–35mm) and the same reversible action. The differences are:

Dough weight capacity: Floor-standing handles 4–15kg; tabletop handles 4–5kg (RMQ-400T to RMQ-630T).

Machine weight and installation: Floor-standing runs 206–280kg — a permanent installation. Tabletop runs 110–115kg — lighter, lower profile, bench-height working surface. For kitchens where the sheeter shares a prep bench with other countertop appliances, the compact tabletop mini sheeter range is the practical choice.

Belt height: Floor-standing operates at standing height; tabletop operates at counter height. This affects which is more ergonomic for your team’s working position.

Power: Floor-standing uses 0.75–1.1KW; tabletop uses 0.4–0.55KW.

For a dedicated pastry station in a medium-to-large commercial kitchen, a floor-standing commercial dough sheeter is the right choice. For kitchens where the sheeter is one of several countertop appliances sharing a prep bench, the tabletop T-series is more practical.

Foire aux questions

What is a reversible dough sheeter?

A reversible dough sheeter has a belt that runs in both directions — and in a commercial dough sheeter, this back-and-forth is automated: the dough sheet goes forward through the rollers, then the belt reverses and sends it back through. This back-and-forth action progressively thins the dough without the operator physically moving it, making lamination and sheeting faster and more consistent than manual methods.

What dough types work in these machines?

Standard enriched bread dough, croissant and danish laminated dough, puff pastry, pie crust, cookie dough, and pasta dough all work in these machines. Very high-hydration doughs (above 72%) and heavily sticky doughs may require light dusting of the belt and rollers. The machines are not suited to dough with large inclusions (nuts, dried fruit, chocolate chips).

Commercial dough sheeter — floor-standing vs. tabletop, which should I choose?

Choose a floor-standing commercial dough sheeter when your dough batches exceed 4–5kg, when you want a permanent dedicated sheeter station in your kitchen, or when you need the higher capacity of the RMQ-670A (10kg) or RMQ-820A (15kg). Choose tabletop when bench space is limited, kitchen layout suits counter-height equipment, or your output is moderate.

Can this machine make laminated croissant dough?

Yes. This commercial dough sheeter’s reversible action and 1–35mm roll gap range cover the full croissant lamination process. The machine is designed for exactly this application — it is the standard equipment for commercial croissant production.

Is 220V or 380V better?

Both deliver the same machine performance on this commercial dough sheeter. Either way, an electric dough sheeter delivers the same output. The choice depends on your facility’s available power supply. Most smaller commercial kitchens run 220V single-phase; larger bakeries and factories typically have 380V three-phase infrastructure.

Do you offer OEM and custom configurations?

Yes. Panel branding, voltage conversion (110V available), and gearbox speed reduction are all available. Contact us with your requirements and quantity.

What is the lead time and MOQ for wholesale orders?

Contact us with your model selection, quantity, and destination. We will confirm lead time and pricing within one business day.

Get a Quote

Commercial dough sheeter. Five models. 400–760mm belt. Factory-direct pricing with OEM options. Compare the full commercial dough sheeter range.

NOUS CONTACTER VIA WHATSAPP / E-MAIL →