Automatic Wrapper Dough Sheeter
A compact vertical-layout machine with four independently driven roller stages, automatic dusting, slitting and roll-up for stable two- or three-track dumpling-machine feed.
Control the rolling ratio at every stage
Each roller is driven by its own motor and reducer. Reduction ratios can therefore be set by stage to protect sheet continuity and deliver the width required by the receiving dumpling machine.
Designed around track count
Motor and reducer control at each roller supports stage-by-stage ratio setting.
Stacks the reduction process into a compact production footprint.
Helps prevent adhesion before slitting and collection.
Prepared bands can be collected for repeatable downstream handling.
Food-production-oriented covers and frame simplify routine sanitation access.
YPJ-225 targets two-track equipment; YPJ-270 targets three-track equipment.
Compare YPJ-225 and YPJ-270
| Model | Working width | Downstream tracks | Power | Speed | Weight | Dimensions |
|---|---|---|---|---|---|---|
| YPJ-225 | 225 mm | 2-track | 3.3 kW | 10 m/min | 500 kg | 3200 × 1100 × 1500 mm |
| YPJ-270 | 270 mm | 3-track | 3.3 kW | 10 m/min | 600 kg | 3200 × 1100 × 1500 mm |
The original table labels one column “rolling thickness” while publishing 225/270 mm values; these are treated as machine working widths because they match the model names and track descriptions. Final wrapper thickness must be confirmed against the dough recipe and forming machine.
Official product views
Match sheet width to the receiving machine
YPJ-225 / YPJ-270 wrapper-sheet selection
YPJ wrapper sheeters prepare a continuous dough band for downstream cutting or forming. The 225 and 270 designations should be treated as working-width/model choices, not as finished-wrapper capacity guarantees. Flour strength, hydration, resting, incoming dough shape and the required final sheet thickness determine roller loading and surface quality. Progressive reduction should be established by trials so the sheet does not tear, shrink excessively or stick to guides.
Select the model from required sheet width, accepted kilograms per hour and the interface to the wrapper cutter or forming machine. Confirm discharge height, sheet tension, flouring and whether trim will be collected. If multiple wrapper sizes are planned, list every diameter, thickness and dough formula because a width change may also alter guides, cutters and downstream speed.
Define formula, dimensions, moisture, appearance and the test used to accept finished output.
Match batch or sheet output to upstream supply and the downstream machine’s real demand.
Confirm voltage, air, cooling, drainage, access and service clearances before approval.
Test the actual material for an agreed duration and record output, temperature and quality variation.
wrapper dough sheeter FAQ
How should the model be selected?
Use the real recipe, product dimensions, accepted output and downstream process. Nominal chamber volume or working width alone is insufficient.
Can published capacity change with the product?
Yes. Moisture, thickness, product size, trim, batch cycle and quality tolerances all affect sustainable accepted output.
What should be tested before delivery?
Agree representative materials, run duration, quality measurements, sanitation checks, changeover scope and utility conditions in the factory-acceptance plan.
What information is needed for a proposal?
Provide formula, photos or samples, batch or hourly target, voltage, utilities, floor plan and upstream/downstream equipment.
Specify Automatic Wrapper Dough Sheeter from the finished product backwards
A reliable quotation starts with the product and process target rather than a catalogue capacity alone. Provide sheet thickness, dough temperature, hydration, rest time, cutting format and downstream transfer. Samples, drawings and representative raw materials allow the supplier to identify the working configuration and any limits that should appear in the signed specification.
Published capacity is a reference condition, not an unconditional guarantee for every recipe. Sustainable performance must be measured as accepted product after normal rejects and interruptions. The acceptance plan should record sheet uniformity, product dimensions, moisture, texture, trim rate and accepted kilograms per hour. Agree the run duration, staffing, utility conditions and sampling frequency before the factory acceptance test so both parties evaluate the same result.
Confirm voltage and frequency, connected load, compressed air, water, drainage, exhaust or refrigeration where applicable. Check loading height, discharge direction, service clearance, floor loading and the real interface with upstream and downstream equipment.
Review flour dust, dough residue, roller access, belt release and recipe changeover. The sanitation method must suit the machine’s electrical protection and the factory’s documented food-safety program.
Use the intended material and product format. Record start-up loss, stable output, quality variation, alarms, downtime, cleaning time and changeover time. Repeat critical checks after installation with actual site utilities and trained operators.
Send product photos or samples, formula where relevant, target hourly output, shift pattern, pack or downstream format, factory layout and utility schedule. Mark mandatory requirements separately from optional future expansion.
Related decision path
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Select by track count—not width alone
Send your dumpling-machine model, lane layout, dough formula and wrapper specification. HELPER can confirm YPJ-225 or YPJ-270 and the required roller settings.
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Use our single online inquiry form to send your product, capacity, utility and layout requirements.
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Applications for Automatic Wrapper Dough Sheeter
Best suited to wrapper dough sheets for dumpling, wonton and shumai forming, or continuous noodle-sheet preparation where the selected width and reduction schedule match the downstream machine. Final suitability should be confirmed with representative product trials and the agreed acceptance criteria.