[GLOBAL_MSG_2]
Produce uniform laminated pastry sheets, delicate croissant layers, puff pastry, Danish doughs, and consistent pizza bases with the Yasaki JDR-520/3N Floor Model Commercial Pastry & Dough Sheeter. Purpose-engineered for Australian wholesale bakeries, artisan patisseries, high-volume pizzerias, hotel commissary kitchens, and commercial catering production facilities, this heavy-duty 3-phase floor-standing dough roller combines robust all-metal mechanics, a wide 500 mm conveyor belt, and a 5 kg batch processing capacity to eliminate physical fatigue and deliver repeatable sheeting precision.
Commercial dough rolling subjects machinery to continuous high-torque pressure. The Yasaki JDR-520/3N is manufactured exclusively from rigid steel, stainless steel, and heavy-duty structural aluminium, completely avoiding fragile plastic casings that crack under demanding kitchen conditions. Its large 40 mm opening rollers are machined from premium hard chrome, providing a dense, non-porous rolling surface that glides through cold butter blocks and stiff dough sheets without sticking, pitting, or structural warping.
Laminated pastry production requires gradual reduction passes to prevent butter rupture. The JDR-520/3N features a smooth, calibrated thickness control lever that adjusts roller gaps from 1.0 mm for paper-thin phyllo and pasta up to 35.0 mm for initial block laminations. The internal locking mechanism eliminates external exposed ratchets, preventing mechanical wear while keeping the operator's hands shielded from moving mechanical pinch points during live adjustments.
Standard canvas or cotton belts absorb moisture, harbour bacteria, and fray under heavy washdowns. The JDR-520/3N is equipped with a high-grade, tear-resistant synthetic food-grade conveyor belt that repels dough hydration, eliminates oil absorption, and cleans down hygienically between recipes. A dual-directional drive lever allows operators to cycle the 5 kg dough block back and forth effortlessly along the 960 mm table beds without handling the dough manually.
Floor space is a premium asset in commercial bakeries. The conveyor table arms of the JDR-520/3N fold upward vertically when not in production, reducing the machine's operational footprint from 2550 mm down to a compact storage profile. Folding the tables also grants direct, unhindered access to the scraper assemblies and conveyor drive rollers for deep cleaning, preventing stubborn dough buildup from creating friction underneath the running belt.
Flour dust penetration is the leading cause of electrical failure in bakery production lines. The JDR-520/3N incorporates completely sealed electrical housings that isolate internal contactors from airborne flour. Heavy-duty wire safety guards enclose the roller entry zone; lifting either guard trips internal safety microswitches that cut roller movement instantly to protect staff. Engineered for continuous industrial duty, the unit is powered by a high-torque 415V 3-phase 375W motor system that must be hardwired by a licensed commercial electrician. Backed by a comprehensive 2 Years Commercial Parts and Labour Warranty, it provides dependable, industrial-grade dough processing.
Robust All-Metal Chassis: Rigid steel, stainless steel, and heavy-duty aluminium construction withstands the stresses of commercial bakery production.
Large 40 mm Hard Chrome Rollers: Non-porous chromed finish prevents dough adhesion and guarantees uniform roller pressure across the entire 500 mm width.
Continuous Thickness Spectrum (1mm to 35mm): Adjusts sheet thickness from thin strudels and croissants to thick laminated dough blocks.
Internal Roller Locking System: Enclosed adjustment mechanism eliminates exposed external ratchets, preventing wear and protecting hands.
Durable Food-Grade Synthetic Belt: Resists tearing, fraying, and oil penetration far better than standard cotton or canvas conveyor belts.
Foldable Conveyor Bed Design: Table arms swing up vertically to reclaim valuable bakery floor space when production wraps up.
Sealed Electrical Housings: Prevents airborne flour dust from penetrating electrical contacts and causing switch failures.
Interlocked Safety Guards: Roller guards trip internal microswitches when lifted to protect operators from pinch-point injuries.
Generous 5 kg Batch Capacity: Rolls up to 5.0 kg of dough per run to streamline morning pastry prep and bulk production.
Commercial 3-Phase 415V Performance: High-torque 375W motor ensures smooth roller passes without stalling under cold, dense butter laminations.
Comprehensive 2-Year Warranty: Backed by 2 Years Commercial Parts and Labour warranty coverage across Australia.
| Feature | Specification Details |
| Model Code / SKU | JDR-520/3N |
| Brand / Series | Yasaki Commercial Bakery Equipment |
| Product Type | Floor Model Commercial Pastry & Dough Sheeter |
| Belt Width | 500 mm |
| Table Length | 960 mm (Each Side) |
| Thickness Adjustment Range | 1.0 mm to 35.0 mm |
| Maximum Roller Opening | 40 mm (Large Hard Chrome Rollers) |
| Batch Dough Capacity | Up to 5.0 kg per Sheeting Cycle |
| Conveyor Belt Material | Food-Grade Synthetic Belt (Hygienic / Tear-Resistant) |
| Cabinet Construction | Heavy-Duty Steel, Stainless Steel & Structural Aluminium |
| Safety System | Interlocked Safety Guards with Internal Microswitch Cut-Offs |
| Electrical Enclosure | Dust-Sealed Housing (Flour Ingress Protection) |
| External Dimensions (Operational) | 1180(H) x 2550(W) x 880(D) mm |
| Net Product Weight | 180.0 kg |
| Electrical Power | 415V / 50Hz / 3-Phase (375W / Licensed Electrician Hardwire Required) |
| Warranty | 2 Years Commercial Parts & Labour Warranty |
To protect synthetic conveyor belts, avoid roller grooving, and maintain strict food safety standards:
Power Isolation: Before cleaning or adjusting scrapers, isolate the 415V wall isolator switch and lock it out. Never clean, scrape, or wipe down dough rollers while the machine is powered or running.
Mandatory Daily Roller & Scraper Cleaning: Thorough daily cleaning of the hard chrome rollers and scraper blades is mandatory. At the end of every shift, remove the scraper assemblies, clean away all dough remnants, and wipe the chromed rollers with a soft cloth dampened with warm water and food-safe sanitiser. Dry thoroughly immediately to prevent surface marks.
Prevent Belt-Tearing Dough Buildup: Inadequate cleaning allows stray dough to slip beneath the conveyor belt edges and bake dry against the drive rollers. This creates hard, uneven lumps that push the belt upward, causing it to catch on the scraper blades and rip the synthetic belt. Always lift the belts and verify that the drive rollers and return pans are spotless before starting production.
Synthetic Belt Care: Brush off loose flour using a soft dry bench brush. Spot clean stubborn dough spots using a damp microfibre cloth. Never soak the synthetic belt in water, never use harsh chemical bleaches, and never use steel scrapers directly against the belt face.
No Metal Scrapers on Chromed Cylinders: Use only the factory-fitted scraper blades or non-abrasive plastic dough cards to clean the rollers. Never use stainless steel spatulas, knives, or green abrasive scourers, as gouges in the chrome plating will cause permanent dough sticking.
Flour Dust Removal: Vacuum dry flour dust from the outer chassis, motor louvres, and hinge assemblies daily. Never use a high-pressure hose or pre-rinse spray gun to clean this machine, as water ingress will damage internal bearings and electrical switches.
The Yasaki JDR-520/3N is engineered for heavy-duty commercial bakehouses and patisserie production floors:
Mandatory 415V 3-Phase Hardwired Connection: This industrial floor model operates exclusively on 415V 50Hz 3-phase power (375W draw). It does not plug into a standard single-phase 10A or 15A wall socket. It must be permanently hardwired to an appropriate 3-phase wall isolation switch by a licensed commercial electrician in accordance with AS/NZS 3000 wiring standards.
Floor Leveling & Operational Clearances: Place the 180 kg machine on a flat, reinforced, non-slip concrete commercial floor. Ensure the base sits level so the conveyor beds track straight during high-speed passes. Allow at least 1000 mm of clearance at both table ends so operators can load dough blocks, catch finished sheets, and fold the beds up at the end of the shift.
Ambient Flour Management: Position the dough sheeter in a dry, well-ventilated section of the bakery away from high-moisture dishwashing zones, direct oven exhaust hoods, or steam vents. Excessive humidity causes ambient flour to turn gummy on roller surfaces and belt tracks.
Commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access, wide doorways, or loading docks. Due to the 180 kg net weight, 2.55 m operating width, and industrial crating of this machine, delivery via a tail-lift truck or to a commercial loading dock with pallet handling equipment is strictly required. For deliveries to residential, home-based business, or non-commercial addresses, please contact our friendly commercial sales team prior to ordering to obtain a customised courier quote and confirm delivery logistics.
Does this dough sheeter plug into a standard power outlet?
No. The Yasaki JDR-520/3N requires an industrial 415V 3-phase electrical supply and must be hardwired directly to an isolation switch by a licensed commercial electrician.
What is the maximum dough capacity per batch?
The unit accommodates dough blocks up to 5.0 kg per sheeting run across its 500 mm wide belt, making it ideal for standard commercial pastry laminations and bakery sheet pans.
Why is daily cleaning of the scrapers and rollers so important?
If dough remnants are not cleaned off the rollers and scrapers daily, residual dough falls beneath the running belt and hardens over the drive rollers. This creates high spots that push the belt up into the scraper blades, tearing the conveyor belt and requiring costly replacements.
What is the advantage of a synthetic belt over a standard cotton belt?
Cotton belts absorb dough moisture, oils, and butter, causing them to harbor bacteria, stain, and stretch over time. The synthetic food-grade belt on the JDR-520/3N is non-absorbent, tear-resistant, more hygienic, and easier to wipe down between shifts.
Can the tables be folded up when the machine is not in use?
Yes. Both conveyor table wings fold up vertically to reduce the unit's floor footprint when production is finished, freeing up walkway space in busy bakery kitchens.
What warranty is provided with the Yasaki JDR-520/3N?
The unit is covered by a comprehensive 2 Years Commercial Parts and Labour warranty across Australia.
N.B Image is for illustrative purposes only. Specifications are subject to change without notice.
[GLOBAL_MSG_2]
Produce uniform laminated pastry sheets, delicate croissant layers, puff pastry, Danish doughs, and consistent pizza bases with the Yasaki JDR-520/3N Floor Model Commercial Pastry & Dough Sheeter. Purpose-engineered for Australian wholesale bakeries, artisan patisseries, high-volume pizzerias, hotel commissary kitchens, and commercial catering production facilities, this heavy-duty 3-phase floor-standing dough roller combines robust all-metal mechanics, a wide 500 mm conveyor belt, and a 5 kg batch processing capacity to eliminate physical fatigue and deliver repeatable sheeting precision.
Commercial dough rolling subjects machinery to continuous high-torque pressure. The Yasaki JDR-520/3N is manufactured exclusively from rigid steel, stainless steel, and heavy-duty structural aluminium, completely avoiding fragile plastic casings that crack under demanding kitchen conditions. Its large 40 mm opening rollers are machined from premium hard chrome, providing a dense, non-porous rolling surface that glides through cold butter blocks and stiff dough sheets without sticking, pitting, or structural warping.
Laminated pastry production requires gradual reduction passes to prevent butter rupture. The JDR-520/3N features a smooth, calibrated thickness control lever that adjusts roller gaps from 1.0 mm for paper-thin phyllo and pasta up to 35.0 mm for initial block laminations. The internal locking mechanism eliminates external exposed ratchets, preventing mechanical wear while keeping the operator's hands shielded from moving mechanical pinch points during live adjustments.
Standard canvas or cotton belts absorb moisture, harbour bacteria, and fray under heavy washdowns. The JDR-520/3N is equipped with a high-grade, tear-resistant synthetic food-grade conveyor belt that repels dough hydration, eliminates oil absorption, and cleans down hygienically between recipes. A dual-directional drive lever allows operators to cycle the 5 kg dough block back and forth effortlessly along the 960 mm table beds without handling the dough manually.
Floor space is a premium asset in commercial bakeries. The conveyor table arms of the JDR-520/3N fold upward vertically when not in production, reducing the machine's operational footprint from 2550 mm down to a compact storage profile. Folding the tables also grants direct, unhindered access to the scraper assemblies and conveyor drive rollers for deep cleaning, preventing stubborn dough buildup from creating friction underneath the running belt.
Flour dust penetration is the leading cause of electrical failure in bakery production lines. The JDR-520/3N incorporates completely sealed electrical housings that isolate internal contactors from airborne flour. Heavy-duty wire safety guards enclose the roller entry zone; lifting either guard trips internal safety microswitches that cut roller movement instantly to protect staff. Engineered for continuous industrial duty, the unit is powered by a high-torque 415V 3-phase 375W motor system that must be hardwired by a licensed commercial electrician. Backed by a comprehensive 2 Years Commercial Parts and Labour Warranty, it provides dependable, industrial-grade dough processing.
Robust All-Metal Chassis: Rigid steel, stainless steel, and heavy-duty aluminium construction withstands the stresses of commercial bakery production.
Large 40 mm Hard Chrome Rollers: Non-porous chromed finish prevents dough adhesion and guarantees uniform roller pressure across the entire 500 mm width.
Continuous Thickness Spectrum (1mm to 35mm): Adjusts sheet thickness from thin strudels and croissants to thick laminated dough blocks.
Internal Roller Locking System: Enclosed adjustment mechanism eliminates exposed external ratchets, preventing wear and protecting hands.
Durable Food-Grade Synthetic Belt: Resists tearing, fraying, and oil penetration far better than standard cotton or canvas conveyor belts.
Foldable Conveyor Bed Design: Table arms swing up vertically to reclaim valuable bakery floor space when production wraps up.
Sealed Electrical Housings: Prevents airborne flour dust from penetrating electrical contacts and causing switch failures.
Interlocked Safety Guards: Roller guards trip internal microswitches when lifted to protect operators from pinch-point injuries.
Generous 5 kg Batch Capacity: Rolls up to 5.0 kg of dough per run to streamline morning pastry prep and bulk production.
Commercial 3-Phase 415V Performance: High-torque 375W motor ensures smooth roller passes without stalling under cold, dense butter laminations.
Comprehensive 2-Year Warranty: Backed by 2 Years Commercial Parts and Labour warranty coverage across Australia.
| Feature | Specification Details |
| Model Code / SKU | JDR-520/3N |
| Brand / Series | Yasaki Commercial Bakery Equipment |
| Product Type | Floor Model Commercial Pastry & Dough Sheeter |
| Belt Width | 500 mm |
| Table Length | 960 mm (Each Side) |
| Thickness Adjustment Range | 1.0 mm to 35.0 mm |
| Maximum Roller Opening | 40 mm (Large Hard Chrome Rollers) |
| Batch Dough Capacity | Up to 5.0 kg per Sheeting Cycle |
| Conveyor Belt Material | Food-Grade Synthetic Belt (Hygienic / Tear-Resistant) |
| Cabinet Construction | Heavy-Duty Steel, Stainless Steel & Structural Aluminium |
| Safety System | Interlocked Safety Guards with Internal Microswitch Cut-Offs |
| Electrical Enclosure | Dust-Sealed Housing (Flour Ingress Protection) |
| External Dimensions (Operational) | 1180(H) x 2550(W) x 880(D) mm |
| Net Product Weight | 180.0 kg |
| Electrical Power | 415V / 50Hz / 3-Phase (375W / Licensed Electrician Hardwire Required) |
| Warranty | 2 Years Commercial Parts & Labour Warranty |
To protect synthetic conveyor belts, avoid roller grooving, and maintain strict food safety standards:
Power Isolation: Before cleaning or adjusting scrapers, isolate the 415V wall isolator switch and lock it out. Never clean, scrape, or wipe down dough rollers while the machine is powered or running.
Mandatory Daily Roller & Scraper Cleaning: Thorough daily cleaning of the hard chrome rollers and scraper blades is mandatory. At the end of every shift, remove the scraper assemblies, clean away all dough remnants, and wipe the chromed rollers with a soft cloth dampened with warm water and food-safe sanitiser. Dry thoroughly immediately to prevent surface marks.
Prevent Belt-Tearing Dough Buildup: Inadequate cleaning allows stray dough to slip beneath the conveyor belt edges and bake dry against the drive rollers. This creates hard, uneven lumps that push the belt upward, causing it to catch on the scraper blades and rip the synthetic belt. Always lift the belts and verify that the drive rollers and return pans are spotless before starting production.
Synthetic Belt Care: Brush off loose flour using a soft dry bench brush. Spot clean stubborn dough spots using a damp microfibre cloth. Never soak the synthetic belt in water, never use harsh chemical bleaches, and never use steel scrapers directly against the belt face.
No Metal Scrapers on Chromed Cylinders: Use only the factory-fitted scraper blades or non-abrasive plastic dough cards to clean the rollers. Never use stainless steel spatulas, knives, or green abrasive scourers, as gouges in the chrome plating will cause permanent dough sticking.
Flour Dust Removal: Vacuum dry flour dust from the outer chassis, motor louvres, and hinge assemblies daily. Never use a high-pressure hose or pre-rinse spray gun to clean this machine, as water ingress will damage internal bearings and electrical switches.
The Yasaki JDR-520/3N is engineered for heavy-duty commercial bakehouses and patisserie production floors:
Mandatory 415V 3-Phase Hardwired Connection: This industrial floor model operates exclusively on 415V 50Hz 3-phase power (375W draw). It does not plug into a standard single-phase 10A or 15A wall socket. It must be permanently hardwired to an appropriate 3-phase wall isolation switch by a licensed commercial electrician in accordance with AS/NZS 3000 wiring standards.
Floor Leveling & Operational Clearances: Place the 180 kg machine on a flat, reinforced, non-slip concrete commercial floor. Ensure the base sits level so the conveyor beds track straight during high-speed passes. Allow at least 1000 mm of clearance at both table ends so operators can load dough blocks, catch finished sheets, and fold the beds up at the end of the shift.
Ambient Flour Management: Position the dough sheeter in a dry, well-ventilated section of the bakery away from high-moisture dishwashing zones, direct oven exhaust hoods, or steam vents. Excessive humidity causes ambient flour to turn gummy on roller surfaces and belt tracks.
Commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access, wide doorways, or loading docks. Due to the 180 kg net weight, 2.55 m operating width, and industrial crating of this machine, delivery via a tail-lift truck or to a commercial loading dock with pallet handling equipment is strictly required. For deliveries to residential, home-based business, or non-commercial addresses, please contact our friendly commercial sales team prior to ordering to obtain a customised courier quote and confirm delivery logistics.
Does this dough sheeter plug into a standard power outlet?
No. The Yasaki JDR-520/3N requires an industrial 415V 3-phase electrical supply and must be hardwired directly to an isolation switch by a licensed commercial electrician.
What is the maximum dough capacity per batch?
The unit accommodates dough blocks up to 5.0 kg per sheeting run across its 500 mm wide belt, making it ideal for standard commercial pastry laminations and bakery sheet pans.
Why is daily cleaning of the scrapers and rollers so important?
If dough remnants are not cleaned off the rollers and scrapers daily, residual dough falls beneath the running belt and hardens over the drive rollers. This creates high spots that push the belt up into the scraper blades, tearing the conveyor belt and requiring costly replacements.
What is the advantage of a synthetic belt over a standard cotton belt?
Cotton belts absorb dough moisture, oils, and butter, causing them to harbor bacteria, stain, and stretch over time. The synthetic food-grade belt on the JDR-520/3N is non-absorbent, tear-resistant, more hygienic, and easier to wipe down between shifts.
Can the tables be folded up when the machine is not in use?
Yes. Both conveyor table wings fold up vertically to reduce the unit's floor footprint when production is finished, freeing up walkway space in busy bakery kitchens.
What warranty is provided with the Yasaki JDR-520/3N?
The unit is covered by a comprehensive 2 Years Commercial Parts and Labour warranty across Australia.
N.B Image is for illustrative purposes only. Specifications are subject to change without notice.
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