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The BHA.30 rolls pizza dough to consistent thickness across a 30 cm (12") width. It processes rounds for pizzerias, pide for Turkish restaurants, and flatbreads for bakery operations. Operators adjust roller gap to control final dough thickness during high-volume prep periods.
Commercial Application
Manual dough rolling creates thickness variation and slows prep during service rush. This sheeter standardises dough preparation across multiple staff members. Consistent thickness means uniform bake times and predictable crust quality.
Used during mise en place before lunch and dinner service. A 30 cm width handles standard pizza bases, pide blanks, and lahmacun rounds. Output depends on dough ball staging and roller speed during continuous operation.
Key Operational Advantages
- 30 cm roller width processes standard pizza dough rounds and Turkish flatbread formats
- Adjustable roller gap controls final dough thickness from thin lahmacun to thicker pide base
- Stainless steel construction meets CE hygiene standards for commercial food contact surfaces
- Compact footprint: 40 × 40 × 60 cm fits prep benches in small to mid-size kitchens
- Single-operator use reduces labour dependency during high-volume dough prep periods
- Continuous roller operation increases throughput compared to manual pin rolling
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BHA.30 |
| Dimensions (W × D × H) | 42.0 × 45.0 × 58.0 cm (16.5 × 17.7 × 22.8 in) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Stainless steel rollers and frame withstand daily cleaning and flour dust exposure. Roller bearings are sealed against dough contamination. Motor housing is rated for continuous commercial duty cycles.
- Food-grade stainless steel rollers and contact surfaces
- CE-certified electrical and mechanical components
- Sealed bearings protect against flour and moisture ingress
- Commercial-duty motor rated for continuous operation
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies PIMAK commercial equipment from its UK base to pizzerias and restaurants worldwide. Delivery covers UK mainland, Europe, USA, Canada, Middle East, and Africa. Freight quotations are provided for international orders based on destination and unit dimensions.
Frequently Asked Questions
Q: What dough thickness range can the BHA.30 achieve?
A: Roller gap is adjustable to process dough from thin lahmacun (approx 2 mm) to thicker pide or pizza bases (approx 5-6 mm). Final thickness depends on dough hydration and resting time before rolling. Operators adjust gap using manual controls on the roller assembly.
Q: What maximum dough diameter fits through a 30 cm roller?
A: A 30 cm width accommodates dough rounds up to approximately 28-29 cm diameter. Larger rounds require multiple passes or manual shaping after initial rolling. The roller processes oblong pide shapes and rectangular flatbreads within the 30 cm width constraint.
Q: Is the BHA.30 suitable for high-hydration pizza dough?
A: High-hydration doughs (above 65% water content) may require light flouring before rolling to prevent sticking. Roller speed and gap setting should be adjusted for softer doughs. Best results come from dough that has rested 20-30 minutes after portioning.
Q: What power supply does this dough roller require?
A: Standard single-phase 230V 50Hz supply is typical for UK and European installations. Confirm voltage and plug type for your region before installation. Power consumption is low compared to heated equipment due to motor-only operation.
Q: How often do rollers require cleaning during service?
A: Rollers should be wiped between dough batches if switching between different flour types or flavoured doughs. Full disassembly and cleaning occur at end of shift. Stainless steel construction allows wet cleaning and sanitiser use without corrosion risk.




