New, Dough Roller By Acme   708-354-1265 Ideal for Pizza, pie crust, arabic bread, flour tortillas, many other doughs. Front dough infeed, front dough return, front dough adjustment, front dough outfeed Simple to operate, easy to clean The Acme Stainless Steel Bench Dough Rollers are efficient, 2 stage machines, featuring quick change handles, front infeed and front discharge. Roll up to 18' diameter dough.

Acme Bench Dough Roller acnefree oil free acne cleanser university medical Owner Manual We know well that our customers need in itself a resource. Acme Bench Dough Roller Manual Read/Download Acme Commercial Dough Roller Pizza Sheeter Model MR 11 Great Working Condition Acme.

One operator can make approximately 400 to 500 pieces per hour in just 4 easy steps. Perfect Pizza, Each time, every time! TWO PASS ( 2 PASS )  - 4 ROLLERS Hand chrome precision ground rollers, 4' legs for easy cleaning. 4 plastic scrapers easily removable for cleaning. Safety bar automatically shuts off machine if lifted.

Sprocket and chain area protected by chain and sprocket guards. MRS-11  BOTTOM ROLLERS:   3 1/2' DIA X 20' L TOP ROLLER: 3 1/2' X 10' LENGTH 115/60, 1 PHASE, 10.8 AMPS   -  3/4 H.P.

TOTALL ENCLOSED STOP START PUSH BUTTON, HEAVY DUTY, SEALED ( 220 V  W/50 HZ. IS AVAILABLE-CALL US) NET WEIGHT: 295 LBS,   UL, NSF APPROVED  Can order for you!  We do not stock it!     *Note: 2013 price, all prices are subject to change, at any time. Note: photo is a dual brochure mrs11 & mrs24 - using the same photo.

Used Restaurant Equipment, Restaurant Equipment If you have any questions or comments please visit our section or email us at: CALL FOR LOCATION Phone 708-354-1265 or Fax 708-354-1361 STORE HOURS: Monday-Friday 8:30 a.m. CST Saturday by appoinment only Copyright © 2002-2050 Pierce Food Service Equipment Corporation Inc.

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I have this sheeter, but no manual. They're really quite easy to maintain and clean. The settings will depend on what you want your finished product to be. I only run my doughballs through once through both the top and bottom rollers.

I have the top set to do about 75% of the flattening, then turn the dough 45 degrees after it gets through the top. Then the bottom roller is set just a little thinner to make the dough round instead of oval. I have my top roller set at 1 and the bottom set at 2 ticks under 1.

Sometimes the settings need to be tweaked a little bit depending on the dough. If you use enough flour for dusting, and you have stainless steel rollers, cleanup is a breeze. Just unplug it and wipe it down. I only disassemble mine a couple times a year to oil the chains and give it a thorough cleaning, but there's never much on the inside. Pay close attention to how the blades come out (the plastic/nylon) scrapers on metal rods. There should be 4 (I think). Don't lose the springs.

Actually, I suggest pinching them with pliers on one end so they can't come off the scraper. Dump the scrapers into the sink and wash (leave them on the rods). Use a green scrubby to clean the rollers.

Personally, I just jam the switch so it thinks the back is closed and turn it on and put the scrubbie on it. If the sheeter tries to take the scrubbie, let it. You will NOT win that fight. Rinse the rollers with a clean wet cloth. Dry the rollers.