Pastaline

The Pastaline Maxi Sfogly is a motorised benchtop dough sheeter designed for professional pastry and bakery production. It takes a wide range of doughs and confectionery pastes — including short-crust, puff pastry, marzipan, modelling chocolate and sweet icings — and rolls them into consistent, even sheets. Where hand-rolling is too slow or too inconsistent for the volumes required, this machine offers a reliable, repeatable alternative.

In a working kitchen environment, the Maxi Sfogly is well suited to continuous pastry runs. Its ability to roll down to very thin sheets makes it equally useful across sugar work and patisserie alongside everyday pastry production. For operations producing layered patisserie, fondant-covered celebration cakes or high volumes of biscuits, the sheet-to-sheet consistency is a genuine operational advantage over manual methods — reducing waste and keeping production moving at a predictable pace.

The practical benefits worth noting:

• Produces uniform sheet thickness, reducing waste from uneven rolling
• Handles multiple dough and paste types without reconfiguration between products
• Compact benchtop footprint suits smaller prep areas and patisserie sections
• Smooth contact surfaces support quick, thorough cleaning between production runs
• Reduces physical strain during extended pastry shifts

As a benchtop unit, the Maxi Sfogly requires a stable, level work surface and a standard single-phase power supply. It is worth planning adequate clear space on both the infeed and outfeed sides — this makes production smoother and reduces the risk of sheets tearing or bunching during processing.

This machine is well suited to small-to-medium patisserie operations, artisan bakeries, hotel banqueting kitchens and specialist cake producers. For high-volume continuous production environments, a heavier-duty floor-standing sheeter may be a more appropriate fit. Equally, for operators who only need occasional rolling, a smaller manual option may be sufficient.

If you would like to talk through whether this model suits your production volumes or the types of paste you work with, the team is happy to help before you make a decision.

The Pastaline Mini Sfogly is a compact, bench-mounted dough sheeter designed to roll a range of doughs and confectionery pastes into thin, consistent sheets. It handles fresh pasta dough, shortcrust, puff pastry, marzipan, modelling chocolate, and sugar paste reliably, making it a genuinely versatile piece of kit for operations that work across both savoury and sweet production.

In a working kitchen, this machine earns its place where consistent sheet thickness is the priority — coating celebration cakes with an even layer of sugar paste, building uniform pastry laminations, or sheeting fresh pasta ahead of service. Hand-rolling inevitably introduces variation; the Mini Sfogly removes that inconsistency, which matters whenever presentation or texture needs to be repeatable across batches.

Practically, the compact footprint means it sits comfortably on a standard prep bench without consuming workspace that a small kitchen cannot spare. Moving between different dough types is straightforward, and cleaning down between passes is not a lengthy process — an important consideration when switching from a savoury pasta dough to a sugar paste or confectionery work.

• Rolls pasta dough, puff pastry, shortcrust, marzipan, and sugar paste
• Produces thin, even sheets with consistent thickness across multiple passes
• Compact bench-top build suits tight prep areas without dominating the worktop
• Straightforward to clean down when moving between different dough types
• Suitable for patisserie, small bakery, and restaurant pastry production

It is worth being clear that the Mini Sfogly is designed for lower- to mid-volume output. Operations running continuous, high-volume pasta or pastry production would be better served by a larger, heavier-duty sheeter; putting this machine under sustained heavy use is not what it is built for.

If you want to talk through whether this model is the right fit for your production volumes or the types of dough you work with, we are glad to help before you commit to an order.

The Pastaline Mini 30 is a compact countertop dough roller designed for commercial kitchens that need reliable, consistent dough sheeting without the footprint of a floor-standing machine. It rolls and thins dough to a uniform thickness in a single pass, which makes it a practical piece of prep equipment for pizzerias, fresh pasta operations, and small-scale pastry work. The rollers are made from food-grade resin and the body is stainless steel throughout, meeting the hygiene and durability requirements of a working kitchen environment.

In day-to-day kitchen use, the Mini 30 performs well during prep periods, producing repeatable results that reduce the time and skill needed to achieve even dough thickness by hand. The suction-pad feet keep the machine stable on the worktop during operation, which matters when working with larger or stiffer doughs. It is better suited to moderate daily volumes than to continuous high-throughput production, so throughput expectations should be set accordingly.

Key practical advantages for kitchen operators include:

• Consistent sheeting thickness pass after pass, reducing waste from uneven rolling
• Rollers that disassemble quickly for cleaning without specialist tools
• Stainless steel construction that wipes down easily and resists corrosion
• Perspex safety guards fitted as standard for routine operator safety
• Compact format that suits kitchens where worktop space is limited

The Mini 30 needs a stable, clear section of worktop and a nearby power supply. There are no gas or water connections required. Kitchens running high-volume continuous dough production — large pizza restaurants or wholesale bakeries, for example — may find that a heavier-duty model is a closer match for their throughput demands.

This machine is well suited to independent pizzerias, fresh pasta restaurants, small hotel kitchens, and catering operations where consistent dough sheeting is needed regularly but not at industrial scale. If you are weighing up whether the Mini 30 is the right fit for your prep volumes, our team is glad to talk it through with you.

The Pastaline Maxi 45 is a manual worktop dough roller built for commercial use in pizzerias, pasta kitchens, and bakeries where consistent dough thickness is a daily operational requirement. It is a purely mechanical machine — no motor, no programming — relying on a hand-operated roller system to sheet dough to a repeatable thickness quickly and accurately.

In a working kitchen, the value of this type of machine lies in its reliability and the speed it brings to a task that becomes physically demanding at volume. Hand-rolling dough to a consistent thickness under service pressure is time-consuming and inconsistent; a sheeter like the Maxi 45 removes that variability. The suction-pad feet keep the unit stable on a smooth worktop during use, and the perspex safety guards allow clear visibility of the dough without compromising operator safety. Because there are no motors or electronics, day-to-day maintenance demands are minimal.

Practical advantages for kitchen operators include:

• Tool-free thickness adjustment to support varied dough specifications across a menu
• Food-grade resin rollers that meet current hygiene requirements
• Rollers that disassemble without tools for thorough cleaning between services
• Suction-pad feet for stable, repositionable placement on any smooth surface
• Stainless steel frame suited to the demands of a commercial kitchen environment

The Maxi 45 requires no electrical supply, which gives flexibility over where it sits in a kitchen. It does need a stable worktop with enough clear space for the operator to work comfortably either side of the machine. As with all dough-contact equipment, prompt cleaning after service is important to maintain hygiene standards.

This machine is well suited to independent pizzerias, small restaurant kitchens, and catering operations with moderate daily dough volumes. Sites running continuous high-volume production may find a motorised or heavier-duty sheeter a better fit. If you are weighing up whether the Maxi 45 is the right capacity for your operation, we are glad to have that conversation before you order.

This Pastaline system pairs an automatic dough divider with a dough rounder on a shared stand, creating a continuous workflow from bulk dough through to portioned, rounded balls ready for proofing or shaping. The divider portions by weight, and the rounder forms each piece into a tight, uniform ball — either on a timed cycle or via a feeler pin mechanism that responds to dough consistency. Mounting both machines on a combined stand with integral shelving keeps the footprint contained and the process linear.

In any kitchen producing dough-based products at volume, manual portioning introduces inconsistency that compounds across a long production run. This system removes that variable. The rounder handles a practical range of dough weights, making it usable across different product sizes — from small bread rolls to larger pizza bases — without reconfiguring the line. Throughput is sufficient to keep pace with serious production demands without creating a bottleneck ahead of the oven or proofing cabinet.

The operational advantages for a working kitchen include:

• Consistent portion weight reduces food cost variance and dough waste across a run
• Uniform ball formation supports even proofing and more predictable bake results
• Labour requirement at the portioning stage is significantly reduced
• Quick-disassembly components keep daily cleaning manageable
• Combined stand positions both machines at working height and preserves bench space

Each machine in the system requires its own electrical supply, so your installation planning should confirm available socket positions near the intended location. Both units carry meaningful weight, and the combined stand assumes a fixed position rather than regular repositioning — siting the system close to your proofing area and dough preparation space will make the most of the linear workflow. Floor loading and access for thorough cleaning should also be considered before installation.

This system is well suited to pizzerias, artisan bakeries, hotel production kitchens, and contract catering operations where dough-based products are produced consistently at volume. It makes most sense where manual portioning is already creating a measurable labour or consistency problem. For lower-volume sites, a standalone manual divider or simpler rounder may be more proportionate. For very large central production facilities, heavier-duty dedicated equipment is worth considering.

If you would like to talk through whether this configuration is the right fit for your production volumes and kitchen layout, our team is glad to help before you make a decision.