Dough Press vs. Dough Sheeter

Freshly made dough is the key ingredient when baking or cooking pizzas, pasta, bread and more. Choosing between a dough press and a dough sheeter can be a tough choice, and we are here to help you make the right decision for your foodservice business. Check out the more in depth information we have gathered on dough presses and sheeters to understand the difference and know which will work best for your kitchen.

Dough Press

Dough presses use compression between two plates to flatten the dough into thinner lengths of dough. Dough presses make thinner round dough from dough balls to form pizzas, tortillas and more. Presses are great for restaurants or bakeries that need rounded dough for pizzas, pies and more.

Benefits

• Variety of machines - The best part about a dough press is the options that are available on the market. There are hot dough presses, cold dough presses or hand dough presses, all which can change the dough texture once cooked. Hand presses also come in various sizes, from handheld dumpling presses to large manual presses.
• Easy to clean - A dough press is one of the easiest dough tools to clean. The plates are flat and smooth, without any ridges or creases to clean between. Wiping down the flat plates is easy with a damp cloth and some detergent. The best part about a dough press is not having to clean up any excess flour, unlike traditional hand rolling dough with a rolling pin. 
• Space saving - Many commercial dough presses are compact and can fit on commercial countertop spaces. They are a convenient way to press dough without the manual labor of doing it by hand. Having it on the countertop means more floor space for walking and safer movement in kitchens. 

Dough Sheeter

These machines use a rolling cylinder to press dough balls down into a thin sheet. Some dough sheeters compress dough between two cylinders to create very thin and long dough sheets. These machines are great for restaurants that serve pizzas and pastas, freshly made in-house.

Benefits

• Bulk dough rolling - A commercial dough sheeter can churn out some of the longest strips of dough. The rolling cylinders allow dough to be consistently fed through the system for larger batches. They make food prep easier by quickly churning out dough sheets that are ready for cooking.
• Creates even dough thickness - Dough sheeters are the right equipment when you need really consistent dough thickness. Manually shaping dough with a rolling pin can cause more inconsistency with your dough, plus it takes more time to get a consistent thickness. 
• Works with different dough - These machines are unique because they can handle a variety of different doughs. You can shape and thin out regular pie crust dough or even sticker bread doughs. Dough sheeters are perfect for commercial kitchens that have to flatten and thin out a variety of different doughs.