MTNpizza,
If you are restaurant owner looking to speed up the process I am sure your equipment vendors could point you in the right direction. I have no clue as to what throughput you have in mind, but if one piece of equipment doesn't work for you, there are usually several brands or ways of doing the same thing.
My experience trying to recreate a "cracker type" crust at home using a rolling pin has been quite difficult. I am about 90% convinced that you need a sheeter to do this properly. Having said that, if your crust is dependent on the type of machine you are using, such as a sheeter, I would not stray too much toward other types of machinery only because you may risk negatively altering your product. If you do change your technique, see if the manufacturer has a "trial" period or evaluation just so you can see if you are going to be happy with the new equipment in how it affects your product. Like all capital purchases, you should be able to test it out and make sure it makes sense for your brand before you have to sign the check.
