Dough Sheeters For Commercial Use
In 8 years, I've only used Rondo's and a tabletop Univex (the one I own now). I think I am overusing my tabletop and probably need to consider upgrading before total failure. It quits on me about once a week while laminating. I assume its overheating and a safety switch is engaging. It will start operating after about a 30min rest.
If memory serves, its a 3/4hp and maybe, at the very least, need to upgrade to a 1hp or more. We laminate about 20 books of dough a week, roll out hundreds of pounds of brioche dough but the heavy lifting is definitely the laminating.
Anyone have suggestions? I have a rep who can sell me an American Eagle for just over cost. I also have a good relationship with ProBake who has sent me a quote on a Ram machine. Which I think is manufactured by Polin.
I just have no clue. There isn't a lot of peers in the industry, here in Kansas City and even amongst the Rondo machines, there are so many different models.