Industrial Dough Rolling Machine
Sheets dough to uniform thickness in one continuous pass — 0.5–30 mm at 200–1,000 kg/h typical, with optional butter laminating for pastry.
Feature
- Continuous roller sheeting — structure preserved, not pressed.
- Thickness 0.5–30 mm, gap locked by scale for repeatability.
- Typical throughput 200–1,000 kg/h across three belt widths.
- Laminating option for croissant and puff pastry.
- Auto flour duster on the DRM-201.
- Daily belt clean is the whole cleaning routine.
Sample
Sample output from the Industrial Dough Rolling Machine. Ask us for real production photos matched to your exact product and capacity.
7 * 24 Support 
Remote Support 
Global CoverageParameters
The DRM series sheets dough to uniform thickness in one continuous pass — 0.5–30 mm for pizza, pastry, croissant, and noodle production. Typical throughput 200–1,000 kg/h.
Continuous Sheeting
A feed conveyor carries the dough into paired rollers whose gap sets the final thickness. Rolling (not pressing) preserves the dough structure, and multiple roller pairs reduce thickness in steps to avoid tearing soft or laminated dough. The gap is adjustable in seconds and locked by scale, so every batch returns to the same thickness.
Three Belt Widths
| Model | Throughput | Belt width | Thickness | Options |
|---|---|---|---|---|
| DRM-101 | 200–400 kg/h | 400 mm | 0.5–25 mm | Manual flour dusting |
| DRM-001 | 400–700 kg/h | 600 mm | 0.5–30 mm | Laminating station |
| DRM-201 | 700–1,000 kg/h | 800 mm | 0.5–30 mm | Auto flour duster + laminating |
Typical values — roller count and gap range are configured to your product.
Laminating Option
The DRM-001 and DRM-201 accept a laminating station that layers a butter or margarine sheet into the dough and folds it — the base process for croissants and puff pastry.
What You Can Sheet
Pizza bases, tart and pie doughs, laminated pastry, cookie sheets, and flat pasta sheets for lasagna and ravioli. Upstream dough comes from the DKM spiral kneader or FLM flour mixer.
Where It Fits Your Line
Sheeted dough feeds formers, cutters, and tray lines; the NML noodle line runs the same principle at line scale. See the pasta processing hub for the full family.
FAQ
0.5–30 mm, adjustable at the roller gap and locked by scale so every batch repeats the same setting.
400 mm suits pizza and pastry rooms; 600–800 mm for industrial lines. Width is chosen to match your downstream cutter or tray.
Yes, on the DRM-001 and DRM-201 with the laminating station that layers and folds butter into the dough.
Yes — flat sheets for lasagna and ravioli run on the standard rollers.
Standard on the DRM-201, optional on the DRM-001 — keeps dough from sticking to the belt at speed.
Daily belt clean and monthly roller calibration — no special tooling.
Seconds at the gap wheel; recipes note the setting per product, and the scale locks it.
No — multi-step roller pairs reduce thickness gradually, and slower line speed is set for delicate doughs.
TAKE THE FIRST STEP.
WE WILL DO THE REST.
