Skip to content

Dough & Fondant Sheeters

Commercial Dough Sheeters in Toronto & Canada

Rolling dough out by hand is slow and inconsistent, and our Dough & Fondant Sheeters collection covers the dough roller machines built to flatten dough to an even thickness in one pass instead. Choose a single or double pass tabletop sheeter for pizza dough, pastry, and croissant production, or a reversible conveyor sheeter that feeds dough back and forth automatically for higher volume. Most of our lineup comes from Somerset, spanning a compact 10-inch tabletop roller up to a 25-inch double pass model — the widest size range in the collection. Alpha covers both tabletop sheeters up to 18 inches and reversible conveyor models in countertop and floor sizes, plus our only dedicated fondant sheeter for wedding cakes and specialty pastry work. Eurodib rounds out the tabletop range with 13 and 17-inch rollers, while Italiana Food Tech supplies the largest floor model reversible conveyor sheeters in the collection, running up to 126 inches long for a high-volume bakery or pizzeria. Whether you're sheeting croissant dough in a Toronto patisserie, pizza dough in a Mississauga pizzeria, or laminated pastry right here in Vaughan, we ship dough sheeters across the GTA — Markham and Hamilton included — and nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

What's the difference between a single pass and a double pass dough sheeter?

A single pass dough sheeter rolls dough through one set of rollers at a time, so you feed it through, fold or flip the dough, and pass it through again to thin it further — our Somerset CDR-300 and CDR-500, Eurodib P-ROLL-320/1+, and Alpha ADS-12S are built this way. A double pass sheeter uses two sets of rollers instead, thinning the dough in a single feed without needing to flip it by hand — our Somerset CDR-1100 through CDR-2500, Eurodib P-ROLL-320/2+ and P-ROLL-420/2-RP+, and Alpha ADS-12D, ADS-16D, and ADS-18D all use this design. We carry both, so you can weigh the lower cost of a single pass model against the speed of a double pass one.

What's the difference between a tabletop dough sheeter and a reversible conveyor sheeter?

A tabletop dough sheeter is a compact, hand-fed roller — you feed the dough through and guide it back for another pass yourself, which suits a bakery or pizzeria working smaller batches. A reversible conveyor sheeter automates that feeding instead, running the dough back and forth on a belt through the rollers with the push of a pedal, which speeds up high-volume production and keeps thickness more consistent. Our Alpha ACCS and AFCS series and every Italiana Food Tech model in this collection are reversible conveyor sheeters, in both countertop and floor sizes. We carry both styles, so you can match the sheeter to your daily dough volume and floor space.

What size dough sheeter do I need?

Dough sheeter sizing comes down to roller width for a tabletop model, or overall length for a conveyor model. A 10 to 13-inch roller suits a small bakery or pizzeria sheeting a few batches at a time, 15 to 18 inches covers most mid-size operations, and a 20 to 25-inch roller handles larger batches of pastry or laminated dough. For higher volume, our reversible conveyor sheeters run from a 55-inch countertop model up to a 126-inch Italiana Food Tech floor model built for a high-volume bakery or commissary. We stock dough sheeters across that full range from Somerset, Alpha, Eurodib, and Italiana Food Tech, so you can match the sheeter to your daily dough volume instead of guessing.