Dough press

Precise dough sheet reduction The Thomas L. Green Gauging Station is a fundamental machine in most cracker, biscuit, pizza or chip production lines. Parallel, hardened rolls typically reduce the dough sheet thickness by a 3:1 ratio from infeed to discharge.The gap between the rolls can be monitored by the control system and automatically adjusted to maintain constant dough thickness. Our cutting-edge equipment optimizes output and efficiency to improve your products and your process. • Dough flow is accurately controlled to maintain dough density, laminations and finished product weights • Gauge rolls are machined to exacting specifications and mounted on precision bearings to maintain consistent dough sheet thickness • Roll gap is adjustable on either side of roll for optimum dough sheet thickness control • Integrated discharge conveyor maintains dough sheet characteristics and orientation as it delivers the sheet to downstream equipment