AMPTO Dough Breaker / Sheeter 33 lbs capacity. Floor model. 115 rpm. 2 Motors, 1 per roll. 20'' roll width. 1.5 HP each motor - CS-500
CS-500 Dough Breaker / Sheeter, floor mode, 20'' roll width, 33 lbs dough capacity, 115 RPM, (2) 1-1/2 HP, 1 per roll, 1-1/2 HP, 208v/60/1-ph
A dough sheeter is a machine that rolls out pieces of dough to a desired thickness. The dough sheeter can be used for various purposes, such as making pastries, croissants, pizza crusts, and more.
Features
- - Prepare the dough according to your recipe and divide it into equal portions.
- - Place one portion of dough on the upper side of the dough sheeter and adjust the thickness setting to your preference.
- - Turn on the machine and let the dough pass through the rollers. The dough will be flattened and stretched as it moves along the rollers
- - Collect the sheeted dough from the lower tray and place it on a baking tray or a cutting board.
- Repeat the process with the remaining portions of dough.
- - Use the sheeted dough for your desired application or store it in the refrigerator or freezer for later use.
Manual
What our Experts Think
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Commercial-grade tabletop sheeting solution
The AMPTO CL-300SL Dough Roller & Sheeter delivers reliable dough rolling with a 12″ roll width and up to 4.5 lb capacity—perfect for moderate-volume bakery, pizza, and pastry production.
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Consistent, adjustable dough thickness
Adjustable roller opening lets you fine-tune sheet thickness up to 0.43″, giving you control for pizza crusts, pastries, and laminated doughs.
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Efficient operation with balanced speed
At 66 RPM with a 1/2 HP motor, this sheeter provides smooth, uniform sheeting without excessive strain on dough structure.
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Space-saving countertop design
Tabletop footprint fits compact kitchens and prep stations while still handling professional workloads.
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Durable construction for daily use
Built with sturdy materials suited to commercial environments, balancing durability and ease of cleaning.
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Improves consistency & throughput
Standardizing dough thickness reduces manual variability and speeds up prep—helpful when training staff or scaling production. Community discussions note that sheeters can greatly improve consistency and speed once properly integrated.
Q&A
Q: What is the AMPTO CS-500 Dough Breaker / Sheeter?
A: The AMPTO CS-500 is a commercial floor-model dough breaker and sheeter designed for high-volume bakery and pizza dough processing with consistent thickness control.
Q: What is the dough capacity?
A: It handles up to 33 lbs of dough per cycle, making it suitable for large-scale production environments.
Q: What is the roll width?
A: It features a 20-inch roll width for processing larger dough sheets efficiently.
Q: How powerful is the machine?
A: It includes two independent 1.5 HP motors, with one motor per roller for strong and consistent performance.
Q: What is the operating speed?
A: The unit operates at 115 RPM for fast and efficient dough sheeting.
Q: Is this a tabletop or floor model?
A: It is a floor-standing commercial model designed for heavy-duty bakery operations.
Q: What types of businesses use this machine?
A: Ideal for bakeries, pizzerias, hotels, and industrial kitchens requiring high-volume dough production.
Maintenance Tips
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Clean rollers after every shift: Remove all dough immediately to prevent buildup, sticking, and uneven sheeting performance.
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Dry clean first, then wipe: Scrape excess dough before using a damp cloth to avoid pushing residue into bearings or motor areas.
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Inspect dual motor system: Check both 1.5 HP motors for balanced operation, unusual noise, or overheating to ensure consistent 115 RPM performance.
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Lubricate moving components: Apply food-grade lubricant to bearings, chains, and drive mechanisms for smooth, long-term operation.
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Monitor roller alignment (20” width): Ensure rollers stay parallel for uniform dough thickness across full sheet width.
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Respect load capacity (33 lbs): Avoid overloading to prevent motor strain and premature wear on drive systems.
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Check safety guards & emergency stop: Verify all safety features function properly before daily operation.
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Inspect belts, gears & transmission: Replace worn belts early to avoid slipping and uneven rolling pressure.
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Keep ventilation clear: Maintain airflow around motors to prevent overheating during continuous bakery production.
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Sanitize stainless steel surfaces daily: Use non-abrasive, food-safe cleaners to maintain hygiene and equipment lifespan.
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Schedule routine servicing: Regular professional inspection ensures both motors remain synchronized and efficient.
