Author Topic: Sheeter vs Press.....  (Read 2314 times)

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Offline dogger37

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Sheeter vs Press.....
« on: March 04, 2009, 07:14:12 PM »
Hello,
 I am new to the forum and its great to be here. I am starting a new restaurant location and have been looking into a sheeter or a press instead of hand tossing/rolling.  I have looked at both brand new but have also come across a used one of each that are very reasonable. Can any of you pizza shop veterans on here explain the pros and cons of each? Is one easier to use than the other?  I use a frozen dough ball and am looking for this device to simplify and speed up the process.


                                                                             Thank you for your time,
                                                                                                    Donny   





Online Pete-zza

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Re: Sheeter vs Press.....
« Reply #1 on: March 04, 2009, 09:24:10 PM »
Donny,

I am not a pizza shop veteran, but these articles might help you with the fundamentals: http://www.pmq.com/mag/2002summer/doughformer.php and http://www.pmq.com/mag/200805/topform.php.

To get advice from pizza shop veterans, you might want to register at the PMQ Think Tank forum at http://thinktank.pmq.com/viewforum.php?f=6 and pose your questions there. You can also use the forum's search feature to search the archives. There is a fair amount of material there on sheeters/rollers and dough presses, common problems and solutions.

Peter

Offline Trinity

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Re: Sheeter vs Press.....
« Reply #2 on: March 06, 2009, 10:13:57 AM »
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.