ELECTRIC DOUGH SHEETER FARINA IS A PROFESSIONAL DEVICE FOR HOME AND BAKERY. ROLLERS 15.7 INCHES/ 40CM, VOLTAGE 110-240 V. CONSTRUCTION AND ROLLERS OF STAINLESS STEEL! ? The rollers are adjustable with a handle, that can be installed both on the left or on the right. Multi-stage adjustment of the gap between the rollers allows you to gradually roll out the dough from 30 mm to 0,5 mm. THREE removable dough trays. DOUGH SHEETER CONTROL: The control of the dough sheeter is carried out both in automatic mode and with the help of a foot drive pedal. The front panel of the dough sheeter is equipped with a three–position switch and a “Revers” button, which make it possible to choose one of three operating modes: “First speed” - slow “Second speed" – fast “Reverse" – reverse rotation of the shafts For safety, the rollers of the dough sheeter are closed by a protective cover. The model is equipped with an emergency microswitch. When lifting protective cover, the rotation of the rollers is blocked, which allows, if necessary, to QUICKLY STOP the dough sheeter. TECHNICAL SPECIFICATION: Control type: electric with foot drive Rollers length: 400 mm/15.7" Diameter of rollers: 60mm/2.37" Number of rollers: - one pair pair is basic - 2 rolling pins is additional Thickness of the rolled dough: from 30 mm to 0.5 mm Thickness regulator of the rolled dough: stepwise one-sided Output power: 250W Power supply: 110V - 240V Overall dimensions 20.5"x11.4"x9.4"/ 52x29x24cm Package dimensions: 26.8"x14.2"x12.6"/ 68x36x32cm Weight: 20kg/44lb OUR RECOMMENDATION: The dough sheeter FARINA EXTRA E400 is easy to use. However, if you do not follow the basic rules when rolling out dough blanks, problems may arise, for example: the dough may stick to the rollers or tear. In order to avoid these difficulties, you need to remember that it is impossible to roll out the dough to the desired thickness at a time on any dough sheeter. It's not about the dough sheeter, but about the structure of the dough which contains air. The dough pieces need to be rolled out in several approaches, gradually reducing the gap between the rollers from the maximum thickness to the desired one. At the same time, both the rollers themselves and the dough pieces must be sprinkled with flour.