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Without a pizza dough roller, it would be difficult to meet the estimated 5 billion pizzas consumed worldwide annually. The machine is a multi-purpose kitchen tool used to flatten and shape pizza dough evenly and consistently. It is particularly useful in commercial kitchens or pizzerias where large quantities of pizza are made regularly. Currently, there are two main types of pizza dough roller machines: manual rollers and electric or mechanical dough sheeters. Both commercial pizza dough rollers are useful in many settings, but manual rollers are increasingly becoming rare in many pizzerias where the demand for uniform pizza sizes is high. Most commercial kitchen owners are offsetting the constant labor demands needed to operate a manual roller with an electric roller, which is faster and more efficient.

Electric pizza dough roller

Modern commercial pizza dough roller machines are usually electric. They convert electric current into mechanical energy used to flatten pizza dough. Some of its components are sheeters and conveyor belts, besides a motor whose purpose is to power other components. A pizza dough roller sheeter is basically a pair of rollers mounted parallel to each other. As an operator feeds the dough between the rollers, the sheeter flattens and shapes them. In automatic pizza dough rollers, adjusting the space between the parallel rollers will determine how thick or thin the pizza dough sheets will be. A sheeter produces thin sheets when the space between rollers is narrow. By widening the gaps, operators are able to get thicker sheets.

In some commercial setups, there are conveyor belt-style dough sheeters. The dough is placed on one end of the conveyor belt, and as the belt rotates, the dough is forced through rollers. The process repeats itself until the desired results are achieved. But before buying an electric pizza dough roller with conveyor belts, note that it is larger and more expensive than simple machines that only flatten the dough. However, the speed and efficiency of pizza dough rollers with conveyor belts are unmatched.

Countertop vs. floor-standing pizza dough rollers

Countertop pizza dough rollers are compact and tabletop models designed for smaller-scale operations or home use. They are generally more affordable and take up less space, making them suitable for homes and pizza joints with few customers. In contrast, floor-standing rollers are larger and more robust models that are used in commercial settings. They have a higher capacity and can handle larger volumes of dough. Floor-standing dough rollers may have additional features, such as conveyor belts for continuous dough rolling, adjustable thickness settings, and faster rolling speeds. With additional features and sizes, floor-standing rollers carry a hefty price tag.

Is a pizza dough roller right for a pizzeria owner?

Traditionally, pizza dough was flattened by hand. While customers enjoyed the irregular-shaped pizzas, high demand caught up with the slow mode of production. Pizza outlets started adopting newer machines to standardize production and trim down labor expenses. Modern pizza dough rollers, whose designs vary from brand to brand, are well equipped to handle the needs of a small bakery to high-performance bakeries such as Pizza Hut.

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