We've recently had great success with some new products based on laminated doughs and we're looking to expand our production capacity. While rolling out endless quantities of puff pastry is certainly a great workout, it's clearly we're going to need a dough sheeter if we want to continue with these products. Unfortunately, I have little experience with dough sheeters, so I hoping to pick your brains and expertise!
We were able to find a few great used sheeters in the area at really good prices. We're leaning towards a reversible dough sheeter with fold up arms so it has a smaller footprint. It's in good condition (although we'll need to replace the scrappers and belts); however, we've also found several used Acme models which are running about $1500 less. Has anyone used a dual pass Acme units for laminated doughs? I like how easy it is to find parts for the Acme units here in the U.S. and they seem really durable, but I'm afraid they might be a bit rough on our laminated doughs compared to a reversible unit. Any thoughts?
Additionally, since we don't have much experience with this equipment, I'd love to hear any other suggestions / advice / thoughts you might have for working with dough sheeters and/or laminated dough.