Pastaline Maxi 45 Dough Roller product image

Pastaline

Pastaline Maxi 45 Manual Dough Roller

SKU: FAMAXI45

£1,001.00(£1,201.20 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

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.

Frequently asked questions

Is the Maxi 45 suitable for a high-volume pizzeria producing dough continuously throughout service?

The Maxi 45 is well suited to moderate daily dough output — independent pizzerias, small restaurant kitchens, and similar operations. Sites running continuous, high-volume production across a full service are likely to benefit from a motorised sheeter, which reduces operator fatigue and increases throughput. If you are unsure where your volume sits, it is worth speaking to us before purchasing.

Does the Maxi 45 require any installation or a power connection?

No installation is required and no electrical supply is needed. The machine sits on any smooth, stable worktop and is held in place by suction-pad feet. You simply need sufficient clear space either side for the operator to handle dough comfortably.

How is the Maxi 45 cleaned, and how long does it take between services?

The rollers disassemble without tools, allowing thorough cleaning of all dough-contact surfaces. As with any dough-contact equipment, prompt cleaning after service is important — dough residue that dries on rollers becomes harder to remove and can affect hygiene compliance. In practice, operators familiar with the machine report that the disassembly and cleaning process is straightforward and does not add significantly to kitchen turnaround time.
Pastaline Maxi 45 Manual Dough Roller

£1,001.00(£1,201.20 inc VAT)

£1,001.00(£1,201.20 inc VAT)

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.