[tim brock]

I am shopping around for a new/used reversible dough sheeter. My space is very tight but I think I can dedicate around 9'X3' to this unit but also want one with a capacity for at least 24" doughs. If it folds up nicely all the better. Does anyone have a recommendation for a good one? ease of use/ease of serviceability/low cost/reliability are my main concerns.
Thanks everyone.
tim

[foodpump]

A couple come to mind, the first is a Rondo table-top (Rondo Doge). I just bought this model a little over a year ago, and love it. Folded, it takes up maybe 36" x 32", unfolded, there's about a sheet-pan of belt length on each side of the rollers. Last year I paid a little over $6,000. CDN for it

The second is a Fritsch mini-rollfix. Similiar in size to the Rondo, a little different scraper system, but also a very good machine.

Then there's the the Tiawanese stuff. Not that much cheaper in price than the European stuff. Never worked with one yet, so I can't comment on them.

In any case get a machine with a 3 phase motor. The Rondo runs on single phase, but is actually a 3 phase with a built in phase converter.

[tommybza]

I have used rondo for years great tool ,one thing you really have to look at next to the electric would be .ease of cleaning .rondo is verry easy to take apart and clean ,if you are going from say croussant to rolled fondant a big pluss is the ease of cleaning
I have a italian unit at school and it sucks cleaning is dangrous the guards dont lock in an upright position the belt tables are really heavy and dont lock either so cleaning is really hard to do with one person .
so my vote is rondo all the way .